- Prep time: 15 minutes + at least 20 minutes’ marinating
- Cook time: 20 minutes
- Serves: 2
- Difficulty: easy
- Course: main course
- Cookware: frying pan
- Cuisine: Odessa
Ingredients
- 600 g chicken thighs
- 1 clove of garlic, crushed
- ½ chili
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 2 tbsp white wine vinegar
- 1 tbsp soy sauce
- 4 tbsp olive oil
- freshly ground black pepper
- salt
For the sauce:
- 50 g butter
- 200 ml water
Cooking method
Step 1
Trim the chicken thighs: remove bones, tendons, veins, fat, and peel off the skin.
Step 2
Cut the chili in half and press down with a knife. In a large bowl, combine sweet and smoked paprika, soy sauce, vinegar, olive oil, black pepper, and salt. Then add garlic and chili. Transfer the meat to a bowl and stir in the marinade. Marinate for at least 20 minutes.
Step 3
Put the frying pan on a high heat and pour oil. Add the chicken and pour the remaining marinade. Fry the chicken on both sides until dark brown. Then reduce heat to medium, cover the pan with the lid and fry chicken until tender, for about 12 minutes.
Step 4
Remove the chicken from the pan. For the sauce, pour water into a frying pan with the marinade leftovers and put on high heat. Constantly stirring with a spatula, let the liquid boil down for about 3 times. When the liquid thickens, remove the pan from the heat, add the butter and stir vigorously until smooth. Transfer the chicken to a plate, pour over the sauce and serve.
My tips and tricks:
Andrei, brought up by Odessa mother, believes that in no case should one throw away chicken skin. It can be frozen and then used as an addition to minced meat for chicken meatballs. The skin will add juiciness and a richer chicken flavour to them. Or you can make delicious chips from chicken skin. To do this, take a baking sheet, cover it with parchment, put the skin on it and gently smooth it, sprinkle the skin with salt and put it in the oven. Bake the chips at 180°C until all the fat is melted and the skin is golden, dry, and crispy. Adults aa well as kids love these chips.
- 600 g chicken thighs
- 1 clove of garlic, crushed
- ½ chili
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 2 tbsp white wine vinegar
- 1 tbsp soy sauce
- 4 tbsp olive oil
- freshly ground black pepper
- salt
- For the sauce:
- 50 g butter
- 200 ml water
- Trim the chicken thighs: remove bones, tendons, veins, fat, and peel off the skin.
- Cut the chili in half and press down with a knife. In a large bowl, combine sweet and smoked paprika, soy sauce, vinegar, olive oil, black pepper, and salt. Then add garlic and chili. Transfer the meat to a bowl and stir in the marinade. Marinate for at least 20 minutes.
- Put the frying pan on a high heat and pour oil. Add the chicken and pour the remaining marinade. Fry the chicken on both sides until dark brown. Then reduce heat to medium, cover the pan with the lid and fry chicken until tender, for about 12 minutes.
- Remove the chicken from the pan. For the sauce, pour water into a frying pan with the marinade leftovers and put on high heat. Constantly stirring with a spatula, let the liquid boil down for about 3 times. When the liquid thickens, remove the pan from the heat, add the butter and stir vigorously until smooth. Transfer the chicken to a plate, pour over the sauce and serve.