Chicken in Creamy Sauce
Juicy and tender chicken thighs and legs in creamy brown sauce. Can be served with mashed potato, rice, or even bread.
- 2 chicken thighs and 2 chicken legs
- 1 1/2 cup mushroom sliced
- Black pepper powder
- Cinnamon powder
- All spice powder
- 1 chicken bouillon use low sodium
- 1 large onion sliced
- 1 tablespoon flour
- 2 cup hot water
- 1 cup room temp water
Add oil to the pan, when hot add the onion.
When the onion is translucent, add the chicken.
Season with salt, black pepper, paprika, cinnamon, and all spice. After three minutes turn the chicken and season the other side.
Cook the chicken and the onion for about 10 minutes covered on medium heat. Add the mushroom and continue cooking until the mushroom is cooked. Add 2 cup hot water and chicken bouillon then cover.
Mix one tablespoon flour with one cup water, then pour gently in the pan while stirring constantly to avoid lumps.
The sauce will get thick, and now it’s up to you to either make it thicker by cooking more, or add water and make it thinner.
This dish is done when the chicken is cooked.