Get ready to transform your ordinary weeknight dinner into an extraordinary culinary adventure! This Chicken with Anaheim Peppers recipe is about to become your new obsession, combining tender, juicy chicken with the subtle, mild heat of Anaheim peppers that will make your taste buds dance with delight. Whether you're a home cook looking to impress your family or a flavor enthusiast craving a Mexican-inspired dish, this recipe promises a perfect balance of simplicity and excitement that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken thighs, boneless and skinless
- 2 Anaheim peppers, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup chicken broth
Instructions
- Prepare the chicken thighs by patting them dry with paper towels and seasoning generously with salt, pepper, and cumin on both sides.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil is shimmering and hot.
- Carefully place the seasoned chicken thighs in the hot pan, cooking for 5-6 minutes on each side until they develop a golden-brown crust and are nearly cooked through.
- Remove the chicken from the pan and set aside on a plate, keeping them warm.
- In the same skillet, add sliced onions and Anaheim peppers, sautéing for 3-4 minutes until they start to soften and become slightly caramelized.
- Add minced garlic to the vegetables and cook for an additional 30-45 seconds, stirring to prevent burning.
- Pour chicken broth into the skillet, scraping the bottom of the pan to release any browned bits for additional flavor.
- Return the chicken thighs to the skillet, nestling them among the peppers and onions.
- Reduce heat to medium-low, cover the skillet, and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Remove from heat and let the dish rest for 3-5 minutes before serving to allow the flavors to meld together.
- Plate the chicken thighs and top with the Anaheim peppers and onions, spooning any remaining pan sauce over the top.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown exterior.
- Use a cast-iron skillet if possible for the best heat distribution and flavor development.
- Don't rush the searing process - let the chicken develop a nice crust for maximum flavor.
- Use an instant-read meat thermometer to ensure the chicken reaches exactly 165°F for food safety.
- Let the dish rest for a few minutes after cooking to allow the juices to redistribute, keeping the meat moist and tender.
- For extra depth of flavor, consider adding a splash of white wine or a squeeze of lime juice when adding the chicken broth.
- If Anaheim peppers are too mild for your taste, you can substitute with poblano peppers for a bit more heat.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 6g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
