Spanish · Soup

Stir-Fried Chicken Thigh with tomato and olive oil

A tapas-style take on Chicken Thigh Chowder, built on tomato and olive oil and finished the way we like it. Ready in about 40 min and easily enough for 2 people.

4.9 from 3,546 cooks

Prep20 min

Cook20 min

Serves2

LevelEasy

Members' recipe

Stir-Fried Chicken Thigh with tomato and olive oil

Ingredients

6 piecesboneless chicken thighs
3 tbspolive oil
1, slicedonion
3 clovesgarlic
100gmanchego

Method

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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