Description
A comforting Mexican-inspired chicken dish filled with rich flavors, perfect for family gatherings or cozy nights at home.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 onion, diced
- 2 bell peppers, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sear the chicken thighs for about 4-5 minutes on each side until golden brown.
- Remove the chicken from the skillet, and in the same pan, sauté the diced onion, bell peppers, and minced garlic for around 5 minutes until softened.
- Add the diced tomatoes and chicken broth. Sprinkle in cumin, paprika, oregano, salt, and pepper. Stir until well combined.
- Return the chicken to the skillet, bring to a simmer, cover, and cook on low heat for 30 minutes.
- Check that the chicken is fully cooked and tender. Shred the chicken using two forks and mix back into the sauce.
- Serve hot, garnished with chopped parsley, over rice or with crusty bread.
Notes
For a vegan version, swap chicken for chickpeas or jackfruit and use vegetable broth. Adjust spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg