Ingredientes para Chicken Algerian
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Como fazer Chicken Algerian
- Pat 1.5 lbs boneless, skinless chicken thighs dry and sprinkle with 1 tbsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
- In a large skillet (12 inches), melt 2 tbsp butter over medium-high heat. Add chicken and brown on both sides, about 3-4 minutes per side.
- Remove chicken from skillet and set aside.
- Add 1 cup chicken broth to the skillet.
- Over low heat, scrape up any browned bits from the bottom of the skillet. Add 2 cloves minced garlic, 1 medium eggplant (cubed), 1 medium onion (chopped), and 1 (14.5 oz) can diced tomatoes, undrained.
- Sprinkle with 1/2 tsp salt, 1 tsp dried thyme, and 1 tbsp chopped fresh parsley.
- Return chicken to the skillet.
- Cover and simmer until chicken is cooked through and tender, about 30 minutes. Serve hot with couscous or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
24g
Fat
43g
Carbs
4g
