300 G Cherry tomatoes
4 Unidade Chicken thighs
2 Unidade Red onions
2 Ramo Rosemary
3 Unidade bell pepper (red)
0.5 Colher de chá cayenne pepper
1 Dedo do pé garlic
2 Colher de chá ground cumin
1 Beliscar ground pepper
6 Colher de sopa olive oil
3 Colher de chá salt
3 Colher de chá sweet paprika
1 Colher de sopa white balsamic vinegar
Pat the chicken thighs dry and marinate with spices and olive oil.
Preheat the oven to 200°C top/bottom heat.
Ingredientes
4 Unidade Chicken thighs, 3 Colher de chá sweet paprika, 2 Colher de chá ground cumin, 1 Beliscar ground pepper, 4 Colher de sopa olive oil, 2 Colher de chá salt
Peel the onions and garlic. Cut the onions into wedges and finely chop the garlic.
Wash the rosemary, shake dry and roughly chop.
Wash the peppers, halve, deseed and cut into strips. Halve the tomatoes.
Ingredientes
2 Unidade Red onions, 1 Dedo do pé garlic, 2 Ramo Rosemary, 3 Unidade bell pepper (red), 300 G Cherry tomatoes
Mix the vegetables and rosemary with the salt, cayenne pepper, vinegar and oil.
Place everything on a baking tray, place the chicken thighs on top and place in the oven for 45-50 minutes.
Once the chicken has reached a core temperature of 80°C, it is juicy and the skin is crispy.
Ingredientes
0,5 Colher de chá cayenne pepper, 1 Colher de sopa white balsamic vinegar, 1 Colher de chá salt, 2 Colher de sopa olive oil
Place half of the vegetables in a tall container and puree into a creamy sauce.
Serve the chicken thighs with the sauce and oven vegetables.
Serve with rice or potatoes.
860.25
66.72 G
61.46 G
10.56 G
