Skillet Chicken Thighs With Poblano Peppers
Make these skillet chicken thighs when you’re craving for something spicy and savory. This one pan meal is incredibly easy to make, and is a delicious mix of flavors and textures.
Ingredients
- 4 chicken thighs skin on
- salt and pepper to season chicken
- 2 large poblano peppers sliced length wise, stems & seeds removed
- 2 large Anaheim hot peppers sliced length wise, stems & seeds removed
- 1 large yellow onion or 2-3 medium sized, sliced
- ⅓ cup gluten-free soy sauce San-J makes gluten-free
- ⅔ cup water
- 3 large garlic cloves chopped
- taco seasoning optional
- Jalapenos optional
- cilantro and avocado garnish and serving
- olive oil good California olive oil
Instructions
- Heat a thinly oiled cast iron skillet to medium high or high heat. Preheat oven to roast at 350 degrees.
- Pat dry chicken thighs, leaving skin on. Season both sides of thighs with kosher salt and ground black peppercorn.
- Once skillet is hot, place thighs in skillet, skin side down. Let skin sear for approximately 3-4 minutes, or until golden brown and crispy. Turn thighs over and cook for another 2 minutes.
- Remove thighs from skillet onto a clean plate when finished, and set aside. Lower skillet heat to medium or medium low.
- A minute later, add a tablespoon of olive oil, then throw on the sliced onions. Let onions cook for approximately 7 minutes. Stir occasionally. It's okay to have a bit of a char to them! Also, the sweat from the onions should bring up the scrapings from the chicken on the bottom of the skillet.
- Once onions are softened and darkened a bit, add the sliced peppers. Be sure to stir around so the peppers can reach the bottom of the pan. Let cook for approximately 7-10 more minutes, stirring occasionally.
- Up your heat to medium if you haven't already. Add garlic, water and gluten-free soy sauce and mix thoroughly. Let sautee for approximately 2 minutes.
- Take the chicken thighs that were set aside, and place in skillet with vegetable mixture. Place thighs around skillet so they are laid out evenly, preferably not touching. And push the vegetables to the side a bit so they are not completely under chicken.
- Sprinkle koshers salt and pepper over everything to taste, then place cast iron skillet in heated oven. Turn off stovetop range.
- Cook in oven for approximately 40-45 minutes, or until chicken juices run clear and thighs reach an internal temperature of about 165 degrees.
- You can baste the chicken with the sauce if desired halfway through cooking time. If things look like they are drying out, add a small amount of water to the sauce.
- Once cooked, remove from oven then plate and serve immediately. Offer cilantro, avocado, jalapeno peppers and sour cream on the side for anyone who wants it.
Notes
Oven temps and times all vary.
Chicken thighs, when finished, will still look dark pink at times, so go by the clear juices or internal temperature for doneness.
To get that perfect crispy texture on the outside, you’ll need to make sure you have the chicken thighs completely dry and free from moisture before you add them to the pan.
Remember to use a good quality cast iron skillet or an oven-safe pan for this recipe. A heavy bottomed pan will work best, and allow even distribution of heat.
If you’re using a small skillet or are making this chicken thighs skillet recipe in a big batch, make sure you don’t overcrowd the pan with too many chicken thighs, especially if you want the perfectly crispy texture.