Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 medium Roma tomatoes, finely diced
  • 1 tbsp tomato paste

Instructions:

  1. In a shallow bowl, mix the flour, salt, and pepper. Dredge each chicken thigh in the mixture, shaking off any excess.
  2. Heat olive oil in the skillet over medium-high heat until it shimmers. Add the chicken and cook for 5-7 minutes per side.
  3. Remove the chicken once it reaches a deep mahogany-brown color and set aside on a plate.
  4. Lower heat to medium. Add minced garlic and cook for 30-60 seconds until fragrant.
  5. Stir in diced Roma tomatoes and tomato paste. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.