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Chicken Thighs, tomatoes and olives
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Gunnar
Posts: 2,307
Another tasty recipe I stumbled across, this one from Cooking Light. Bone-in chicken thighs with the skin removed. Starting the cook.
One hour in and still looking a little pale. Added the olives and flipped the chicken.
Two hours and ready to pull. Finally got some nice coloring.
It called for 2 to 3 tsp’s of red pepper flakes. I held back to 1 ½ tsp’s. Still a nice bite and depends on who all you’re serving.
One hour in and still looking a little pale. Added the olives and flipped the chicken.
Two hours and ready to pull. Finally got some nice coloring.
It called for 2 to 3 tsp’s of red pepper flakes. I held back to 1 ½ tsp’s. Still a nice bite and depends on who all you’re serving.
LBGE Katy (Houston) TX
Comments
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Great step by step post.
Looks very taste...
darianThank you,DarianGalveston Texas
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