Braised Chicken in Cilantro Tomato Sauce
4 Chicken legs
salt and pepper
3 Tbsp. vegetable oil
3 cloves garlic
1/2 cup cilantro
1 medium brown onion, quartered
3/4 Lbs. white mushrooms, quartered
1 cup tomato sauce
In a large skillet, heat the oil.
Season the chicken with salt and pepper.
Brown the chicken for 8 minutes, turning once.
Puree the garlic, cilantro and onion in a food processor. Set aside.
Remove chicken and pour almost all of the oil over the chicken.
Cook the mushrooms in the skillet for 2 minutes, undisturbed.
Add the garlic, cilantro and onion puree to the skillet. Heat for 1 minute.
Add the tomato sauce to the skillet. Bring to a boil.
Reduce heat. Cover and simmer for 15 minutes.
Best served with rice or vegetables.
Pairs Well With
This was the first dinner I prepared as a married woman. It's savory, delicious, and the cilantro helps avoid tomato-induced indigestion. My husband loves this meal!