Name: Chicken Thighs Braised with Italian Sausage
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 tablespoons vegetable oil; 8 chicken thighs bone-in and skin on, seasoned with salt and pepper; 2 hot Italian sausage links, casings removed, can use sweet if preferred; 1 yellow onion, diced; 4 cloves of garlic, minced; 1 can Red Gold® Petite Diced Tomatoes with Lime & Cilantro 14.5 oz; OR; 1 can Red Gold® Canned Petite Diced Tomatoes with Green Chilies 14.5 oz; 1 cup chicken broth; 2 tablespoons Red Gold® Ketchup Sriracha Hot Chili Sauce 20oz; 1/4 cup cilantro, chopped

Ingredients

2 tablespoons vegetable oil
8 chicken thighs bone-in and skin on, seasoned with salt and pepper
2 hot Italian sausage links, casings removed, can use sweet if preferred
1 yellow onion, diced
4 cloves of garlic, minced
1 can Red Gold® Petite Diced Tomatoes with Lime & Cilantro 14.5 oz
OR
1 can Red Gold® Canned Petite Diced Tomatoes with Green Chilies 14.5 oz
1 cup chicken broth
2 tablespoons Red Gold® Ketchup Sriracha Hot Chili Sauce 20oz
1/4 cup cilantro, chopped

Instructions

Step one

Heat a large heavy skillet that has a lid over medium heat with vegetable oil. Add the chicken thighs, skin-side down and cook until the skin is golden brown, about 10 minutes. If they easily lift from the pan, they are read to turn. Turn the chicken over and cook for another 5 minutes. Remove the thighs from the pan and set aside. Add the sausage and cook, breaking up with a spoon, until browned; about 8 minutes. Add the onion and garlic and cook for another 5 minutes.

Step two

Add the tomatoes, chicken broth, ketchup, and cilantro, cook for 5 minutes. Add the chicken thighs back to the pat, nestling them into the tomato mixture. Bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Chicken will be tender when poked with a fork.