Mexican · Dinner
Sizzling Chicken Skillet
A single-serving skillet of boneless chicken thigh seared until browned, then finished in a smoky chipotle-tomato sauce with bell pepper, onion and melted Monterey Jack. Built on cumin, smoked paprika and lime, it is served straight from the pan with warm corn tortillas alongside.
$5
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
478Calories
45.2gProtein
24.3gFat
24.1gCarbs
6.3gSugar
4.6gFiber
812mgSodium
229mgChol
8.1gSat Fat
870mgPotassium
290mgCalcium
3.1mgIron
0.9mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and pepper. Slice the onion thinly, cut the bell pepper into strips, and mince the garlic.
2
Sear
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes, turning once, until deeply browned and no longer pink inside.
3
Saute
Push the chicken to one side, add the onion and bell pepper to the empty space, and saute over medium heat for 4 minutes until the onion is translucent.
4
Bloom
Stir the garlic, cumin, smoked paprika and chili powder into the vegetables; cook over medium heat for 1 minute until fragrant and the spices darken.
5
Simmer
Stir in the canned tomatoes and chopped chipotle in adobo, combining with the chicken and vegetables, and simmer over medium-low heat for 5 minutes until the sauce thickens.
6
Melt
Scatter the shredded Monterey Jack cheese over the skillet, cover, and cook over low heat for 2 minutes until the cheese melts.
7
Plate
Squeeze the lime wedge over the skillet, scatter the chopped cilantro on top, and serve with the warmed corn tortillas alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2 tbsp2 tbsp olive oil
- 11 onion
- 11 bell pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp chili powder
- 3.6 oz100g canned tomatoes
- 1.2 oz34g chipotle in adobo
- 2 oz56g Monterey Jack cheese
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, a pinch
- black pepper, a pinch
- 44 small corn tortillas, warmed for serving
