First, make the tomato salsa.

Peel the tomatoes, split them horizontally, scoop out the seeds with a small spoon, and cut the tomato flesh into 0.5cm cubes.

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Chop the white onion. Roll the basil leaves into small rolls and shred.

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3In a large bowl, combine the diced tomatoes, chopped onion and basil leaves, add the olive oil, crushed black pepper and sea salt and mix with a spoon until slightly saucy.

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Next, make the sautéed chicken thighs with the following ingredients: 3 chicken thighs , black pepper, barbecue sauce, and onion. Chopped onion

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De-bone the chicken thighs, de-bone the chicken thighs with the back of the knife and smashed lightly once, so that the chicken meat organization is more loose, easy to taste

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Please put the processed chicken thighs into a container, home into the barbecue sauce, chopped onion, a little cooking wine and crushed black pepper, scratched marinade for more than two hours

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Heat a skillet and add the marinated chicken thighs. Fry the skin side first. Cook until light brown on one side, then turn and cook the other side until cooked through and serve with tomato salsa.

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