Week 3dinner·40 min·4 servings·easy
Chipotle-Citrus Chicken Thighs with Peppers
Mexico / Southwest inspired
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 medium bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 1 whole orange
- 1 whole lime
- 2 tbsp olive oil
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup chopped fresh cilantro
Steps
- 1Pat chicken dry. Mix chipotle, smoked paprika, cumin, salt, pepper, zest of the orange, and juice of half the orange and half the lime. Toss chicken to coat; marinate 10 minutes.
- 2Heat 1 tbsp oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side until cooked through (165°F). Transfer to a plate.
- 3Add remaining oil, sliced peppers, and onion; cook 6–8 minutes until soft and lightly charred. Add minced garlic 30 seconds.
- 4Return chicken; squeeze remaining citrus over the pan. Simmer 2 minutes to glaze.
- 5Slice chicken and serve over peppers with cilantro.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
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