Main Ingredients

2 Chicken Thighs

1 Carrot

1 Tomato

1 Chicken Thigh Mushroom

1 Persimmon Pepper

Side Ingredients

Pepper

Pinch

Pepper

Slightly

Salt

A little

Olive oil

A little

Oyster sauce

Moderate

Seasonal Vegetable Grilled Chicken Thighs Rice Directions

1.

Chicken thighs in two, a small knife in the chicken meat poked a few times to facilitate the flavor, sprinkle pepper, pepper and salt marinade for twenty minutes.

Tomatoes, carrots, mushrooms, peppers, all diced for use.

2.

Preheat the pan, add a little olive oil, the bottom of the pan can be a thin layer of olive oil, olive oil should not be too much, because frying the chicken oil will flow out.

3.

After the oil is hot, add the chicken thighs and fry at a low to medium temperature for five minutes on the opposite side

4.

Place the chicken thighs on a baking sheet, cover with tin foil, and bake for 10 minutes

5.

Parceling the tin foil is designed to make the chicken thighs more likely to be heated up and cooked through internally, while the surface will not be burnt.

The last 5 minutes, open the oven door and brush the skin of the chicken thighs with soy sauce for color

6.

Put the diced tomatoes directly into the pan where the chicken thighs have been browned and sauté them over medium-high heat

7.

Add the carrots and continue to sauté them

8.

Put in the diced mushrooms and sauté them with a little bit of water, then add the peppers and oyster sauce, and reduce the sauce over high heat to a minimum. and oyster sauce, high heat soup thickening can be

Cooking tips

Chicken thighs baked in order to oil, so that when you eat it will not have fried greasy feeling, not only the outside of the charcoal inside is more tender and juicy meat. Why don't you just deep fry it? Because deep-frying may lead to the loss of meat juice within the chicken, resulting in the meat tastes very dry. So choose to deep fry to lock the juice, use the oven to heat the oil, eat up the taste of super cool.