Recipe of Super Quick Homemade Efo Rio-style Simmered Chicken and Tomatoes

Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to prepare a special dish, How to Prepare Ultimate Efo Rio-style Simmered Chicken and Tomatoes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Efo Rio-style Simmered Chicken and Tomatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Efo Rio-style Simmered Chicken and Tomatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Efo Rio-style Simmered Chicken and Tomatoes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Efo Rio-style Simmered Chicken and Tomatoes using 16 ingredients and 5 steps. Here is how you can achieve that.

This is a recipe I came up with to go with Mate tea This is a variation of a flavorful Nigerian simmered dish. It's a lightly simmered and easy-to-eat dish. If you can get some, use palm oil to get a real Nigerian flavor. Serve with couscous or greens. It also goes well with rice. The authentic Nigerian dish is served with pounded rice cakes that are similar to mochi. Recipe by Taiyo no matecha

Ingredients and spices that need to be Get to make Efo Rio-style Simmered Chicken and Tomatoes:

1. 2 Chicken thighs
2. 1 Cake flour
3. 2 tbsp Olive oil
4. 1 dash Salt
5. 1 dash Pepper
6. 1 Couscous, penne, etc (to taste)
7. Tomato Sauce
8. 300 ml Tomato purée
9. 1 clove Garlic
10. 1/2 Onion
11. 2 tbsp Red wine (or sake)
12. 1 tbsp Oregano
13. 1 Bay leaf
14. 1 tbsp Sugar
15. 1 Salt
16. 1 Pepper

Instructions to make to make Efo Rio-style Simmered Chicken and Tomatoes

1. Cut the chicken thighs into bite-sized pieces and sprinkle with salt and pepper. Coat in cake flour.
2. Heat half of the olive oil in a frying pan and cook both sides of Step 1 until browned. Transfer to a shallow dish.
3. Finely chop the garlic and chop the onions roughly. Sauté in the frying pan from Step 2 with the remaining olive oil.
4. When the onions become translucent, add the [tomato sauce] ingredients and simmer over medium heat while mixing. Season with salt and pepper.
5. Return the chicken from Step 3 to the pan from Step 4 and simmer for 3-4 minutes. Transfer to a plate and serve with couscous or penne.

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