Chicken Thighs with 'El Gunna' Salad

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 250 g
2. 2 Onions≈ $1.60 per kg 20 g
3. 3 Tomatoes≈ $4.67 per kg 90 g
4. 4 Ground black pepper 1 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Soy sauce 17 ml
7. 7 GheeNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 8 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the chicken¹ thighs dry after rinsing.

2. Sear the thighs skin-side down in a dry pan until golden brown.

3. Chop the onion², tomatoes³, and bell pepper. Remove seeds from the chili pepper if desired.

4. Flip the thighs and cook the other side over medium heat.

5. Simmer the thighs in the oil until fully cooked, covered.

6. Sauté the onion², garlic⁵, and bell pepper in the oil until translucent.

7. Add soy sauce and reduce the liquid, stirring constantly, until thickened.