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Ingredients
- 1/4 c. (60 ml) extra-virgin extra virgin olive oil
- 15 x cloves garlic, peeled and thinly sliced
- 1 tsp (5 ml) warm red chili flakes
- 1 x (15-oz) (425 g) can tomatoes, liquid removed Salt and freshly grnd pepper to taste
- 1 x to 1 1/2 lbs (450 - 675 g) skinless boneless chicken thighs
- 1/4 c. (60 ml) minced fresh parsley
Directions
- Heat the oil in a large skillet over moderate heat and cook the sliced garlic and chili flakes, stirring frequently, till the garlic is dark brown, about 10 min. Be careful not to cook the garlic till it begins to turn black. Add in the tomatoes, salt, and pepper and simmer uncovered till the sauce is fairly thick, about 10 min. Add in the chicken thighs and cook covered, stirring occasionally, till thechicken is cooked, about 15 min. Garnish with the parsley and serve immediately.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 122 | 88% |
| Total Fat 13.85g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 64mg | 2% |
| Total Carbs 3.63g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.14g | 0% |
| Protein 0.81g | 1% |
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