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Chicken thighs with ranchera sauce

ingredients

servings

4

Iodized salt

1 spoon

Black pepper

1 teaspoon

Onions

1 half

Garlic

1 wedge

Canned tomato sauce, with salt

250 grams

Worcestershire sauce

80 grams

White sugar

1 spoon

Tabasco

to taste

Lemon juice

80 grams

Chives

20 grams

Peanut oil, for frying

1 cup

Chicken thigh

300 grams

Sour cream

150 grams

Mayonnaise

150 grams

second courses from Italy

Chicken thighs with ranchera sauce

Chicken thighs with ranchera sauce

with meat with gluten with eggs with fish with lactose with nuts high in iron source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chicken thighs with ranchera sauce

Chicken sauce flavored with sour cream.

Chicken thighs with ranchera sauce step 1

step 1

Private chicken thighs skin and bones. Chop the garlic and flavored salt. Mix in a bowl pepper, garlic salt and chopped onion out and share your thighs.

Chicken thighs with ranchera sauce step 2

step 2

Fry the thighs for 2-3 minutes in hot oil, scolandole on kitchen paper, then transfer them in a large bowl not metal.

Chicken thighs with ranchera sauce step 3

step 3

Mix the tomato and Worcestershire sauces, butter, sugar and tabasco. Pour them over the meat, stirring to soak it well. Store it in the refrigerator covered for several hours or overnight.

Chicken thighs with ranchera sauce step 4

step 4

Arrange the thighs on a grid or a lightly greased plate, very hot and roast them for 20-25 minutes, until cooked, turning them and spennellandole repeatedly with the marinade. Check the salt.

Chicken thighs with ranchera sauce step 5

step 5

ranchera sauce: mix the mayonnaise, sour cream, lemon juice and chopped onion grass. Season with salt and pepper and serve with piping hot chicken thighs.

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