Description
This Spicy Vinegar Chicken over Tomatoes is a vibrant and tangy skillet dish featuring tender boneless chicken thighs simmered in a flavorful sauce of apple cider vinegar, soy sauce, garlic, and crushed red pepper flakes. Paired with juicy cherry tomatoes and fresh herbs, it offers a perfect balance of heat, acidity, and sweetness for a satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Aromatics
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Vegetables and Garnish
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup fresh basil or parsley, chopped (for garnish)
Instructions
- Season and Sear Chicken: Season the chicken thighs evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear each side for 3–4 minutes until they turn golden brown. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the skillet heat to medium. Add minced garlic and crushed red pepper flakes to the skillet, sautéing for about 30 seconds until fragrant but not burned.
- Create Sauce Base: Pour in the apple cider vinegar, soy sauce, and brown sugar. Stir well to combine all ingredients, allowing the sugar to dissolve slightly into the mixture.
- Add Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 2–3 minutes, just until they start to soften but still hold their shape.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, submerging them partially in the sauce. Cover the skillet and let everything simmer gently for 10–15 minutes, or until the chicken is fully cooked and the sauce has slightly reduced.
- Reduce Sauce and Finish: Remove the lid and continue cooking for an additional 2–3 minutes if you prefer a thicker glaze on the chicken and tomatoes.
- Serve and Garnish: Plate the chicken and tomatoes, spooning extra sauce over the top. Garnish with freshly chopped basil or parsley. Serve with rice, couscous, or crusty bread to enjoy the flavorful sauce.
Notes
- Serve over rice, couscous, or crusty bread to soak up the delicious sauce.
- You can substitute bone-in chicken thighs, but increase the cooking time to ensure they are cooked through.
- Adjust the amount of crushed red pepper flakes to control the spiciness according to your preference.
- Fresh herbs like basil complement the tangy and spicy flavors perfectly; parsley can be used as a milder alternative.
