Recipe information
Yield
Serves 4 to 6
Ingredients
2 tablespoons olive oil
6 large chicken thighs, skin removed
1 large yellow onion, chopped
4 large garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
2 tablespoons red wine vinegar
1 teaspoon ground cumin
4 dashes hot pepper sauce (such as Tabasco)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro
Preparation
Step 1
Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter.
Step 2
Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.
