One Step! Braised, Mexican Spiced, Chicken Thighs & Veggies
This is so good and so easy. Just layer the ingredients in the roasting pan and 45 minutes later you have the most tender, fall-off-the-bone, flavorful chicken, with just a bit of spiciness.
You could also use different veggies and just layer them in. It's like a chicken stew, but with Mexican spices.
Next time, I'm going to try a big old pot of chicken thighs and then use that chicken to make chicken burritos or tacos.
Here's the recipe:
Layer in a roasting pan or dutch oven in this order:
3 tablespoons olive oil
1 diced onion
1 yellow or orange, bell pepper, sliced
½ teaspoon kosher salt
¼ teaspoon black pepper
5-8 chicken thighs rubbed with olive oil. (this time I did bone in skin on)
Top thighs with:
1 teaspoon dried cilantro or parsley
1 teaspoon onion powder
1 tablespoon cumin
½ teaspoon garlic powder
⅛ teaspoon of white pepper
Then cover chicken with:
1-2 cups cherry tomatoes
8-10 whole cloves of garlic
Two big handfuls of fresh spinach (or more!)
1 cup of dry wine
Top spinach with some fresh cracked salt & pepper
Cover and pop into the oven on 350° for 30-45 minutes. (Until meat reaches the internal temperature of 175°- 195°
Here's the Instagram video for reference:
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