Season the meat with salt, pepper and olive oil.
In a pan mix the oil and butter, let it melt and then fry the chicken thighs until crispy on both sides. Then set aside.
In the same pan fry the onion, garlic and diced cherry tomatoes. Season with a little paprika.
Add the flour, tomato sauce, water, salt and pepper.
Now put the chicken back in the pan. Put the lid on and let it cook for 25 minutes.
Once finished, sprinkle with chopped parsley.
To make the sauce creamier, add sour cream.
Serve with boiled rice
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