Chicken Thighs and Tomato Gravy

"Slightly spicy, super easy, and very tasty! Serve over garlic cheese grits with big fluffy biscuits."
 
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Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat 1 tablespoon oil in a skillet over medium flame.
  • Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.
  • Remove the chicken thighs to a plate and add the rest of the oil to the skillet.
  • In the same skillet, sautee the diced onion until translucent.
  • Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.
  • Whisk in about 1/2 cup of the chicken stock.
  • Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.
  • If the gravy seems too thick, add more chicken stock.
  • Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.

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