3 -4 pcs boneless chicken thigh
1 tsp garlic powder
5 cloves garlic finely chopped 
1/2 tsp onion powder
2 tbsp unsalted butter 
1 tsp paprika 
1/2 tsp cayenne pepper 
Half cup chicken stock

1. Wash and remove excess fats of the chicken then pat dry with paper towel. Set aside.

2. Sprinkle bothe side of the chicken with salt, garlic powder, cayen pepper, onion powder. Put in fridge for 30 mins.

3. In a large skillet heat the oil in medium heat. Place the chicken skin side down Cooke it for 5 minutes until golden and crispy.

4. Turn and press down with spatula. Cook for 3 minutes. Remove from heat.

5. With the same skillet melt the butter and add in the garlic. Cook for 1.minute or until the garlic turns to light golden brown or until.fragrant.

6. Add the chicken stock and turn to high heat. Stir well to dissolve the golden bits stuck on the skillet. Add in the rosemary.

7. Put in the chicken and cook for another 5.minutes or until the sauce thicken a bit.

8. Removed from heat and served with steamed rice.

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