Composition: chicken (thighs) - 4 PCs.
garlic-4 cloves
paprika pepper (ground) - 1 tsp
salt to taste tomatoes and lettuce leaves for decoration.
For the sauce.
tomato paste-200 gr
vegetable oil ( refined) - 1 tbsp
sugar - 5
tea spoons of salt (large) - 1
teaspoon without slides black pepper (ground) to taste.
Preparation:
Chicken thighs salt, with paprika and garlic (4 cloves) passed through the press. Put in the fridge for 15 - 20 minutes. Then lay out chicken thighs on a baking sheet and bake at a temperature of 260 degrees until tender. Sauce. Tomato paste spread in a pan or saucepan, add oil, sugar, salt. Bring to a boil and simmer over low heat for 5 minutes. Add garlic (2 cloves) passed through the press and stew for another 5 minutes, cool. Spread the grilled thighs on the dish, decorate and serve with sauce.
with paprika and garlic (4 cloves) passed through the press. Put in the fridge for 15 - 20 minutes. Then lay out chicken thighs on a baking sheet and bake at a temperature of 260 degrees until tender. Sauce. Tomato paste spread in a pan or saucepan, add oil, sugar, salt. Bring to a boil and simmer over low heat for 5 minutes. Add garlic (2 cloves) passed through the press and stew for another 5 minutes, cool. Spread the grilled thighs on the dish, decorate and serve with sauce.