Mexican · Dinner
Skillet Chicken in Red Sauce
Bone-in chicken thighs braised in a skillet with a red sauce of blended tomato, dried chili, garlic and onion, finished with cumin and oregano. The sauce reduces to a thick, slightly smoky coating over tender chicken, served with warm corn tortillas and a scatter of cilantro.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
589Calories
46.1gProtein
32.4gFat
28.1gCarbs
6.4gSugar
6.6gFiber
688mgSodium
265mgChol
7.8gSat Fat
937mgPotassium
105mgCalcium
4mgIron
0.7mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Stem and seed the dried chilies, then soak them in hot water for 10 minutes until softened. Season the chicken thighs with salt.
2
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the chicken thighs skin-side down for 5 minutes per side until browned and skin releases easily.
3
Simmer
Pour the blended red sauce made from soaked chilies, canned tomatoes, garlic, onion, cumin and oregano into the skillet with chicken stock. Simmer over medium-low heat for 25 minutes uncovered until chicken is cooked through and sauce thickens.
4
Plate
Transfer chicken and sauce to a plate, scatter with cilantro, and serve with warmed corn tortillas alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, 2 bone-in chicken thighs bone-in chicken thigh
- 2 oz28g, about 2 whole dried chili
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp oregano
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp cilantro
- 44 corn tortillas
- salt
