Chicken. We eat it at least three times a week. But gone are the days that chicken is always the cheapest option when choosing a protein. And chicken thighs? They used to be the go-to inexpensive choice. They are even pricey these days. So, when I am trying to make a chicken dish that is easy to prepare and get on the table – I make sure to get it a seat on the last train to Flavah-town. This concoction did it for me. The combination of warm spices and mellow cream are a match made in heaven. Try it and see what you think! Of course, if Mexican flavors are not your jam – you could totally make this with an Italian flare or even Indian.
Directions
Serves Four Time: 35 Minutes Preparation
Marinade: 3-4 tbs extra virgin olive oil 1 tbs cumin 2 tsp dried oregano 1 tbs granulated garlic 1 tsp kosher salt 1 tsp coarsely ground black pepper
1/2 white onion finely diced 1 red bell pepper – medium diced 1 jalapeño, finely minced (I keep the ribs and seeds in – remove if you do not like it too spicy) 3 cloves garlic finely minced. 8 boneless skinless chicken thighs – trimmed of any extra fat 1 tbs butter plus 2 tbs olive oil for sautéing 2 tbs flour ¾ cup chicken stock ¼ cup light cream Salt and pepper to taste
Method:
After trimming chicken thighs of excess fat, toss them in the marinade. Set aside and allow the spices to blend with the meat for about 15 minutes.
Meanwhile, prep your veggies and set aside.
Heat a large non-stick skillet using the butter and olive oil. When shimmering, carefully place the thighs in the pan…you should be able to fit them all in. But if your pan is too small, you may have to do this in two batches.
Over medium high heat, cook the thighs on the first side for six minutes. Flip and cook for an additional six minutes. Remove and set aside on a plate – cover with foil to keep warm.
In the same pan, add the veggies and cook until the onions and garlic are softened – about 5 minutes or so. Sprinkle in the flour until the veggies are coated and you do not see any raw flour. Add the chicken stock and stir until thickened. Add the cream. Stir until combined.
Finally, add the chicken along with whatever juices have rendered. Toss the chicken until it is combined with the sauce.
Taste for seasoning – add salt and pepper as needed. Oh – and if you are a follower, you know that I love Tajin – so add a dash of that at this time too. If you do not have it – you can leave it out.
Serve with mashed potatoes, roasted potatoes, and your favorite rice.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!
OMG this looks delicious! Can’t wait to make it!
Did you like it? 🙂