Chicana Mexican I Think
Dive into the vibrant flavors of "Chicana Mexican I Think," a one-skillet wonder that brings the heart of Mexican-inspired cuisine right to your table. This dish features tender boneless chicken thighs seared to golden perfection, then simmered with a medley of fresh bell peppers, onions, and garlic in a spiced tomato-based sauce infused with cumin and chili powder. The optional kick of jalapeño adds just the right amount of heat, while a garnish of fresh cilantro adds a burst of freshness. Perfect for a comforting weeknight meal, this recipe is versatile—serve it with warm corn tortillas for a taco-style experience or over fluffy rice for a hearty dinner. With only 15 minutes of prep and a rich, aromatic flavor profile, this dish is an easy yet impressive way to celebrate bold, authentic flavors.
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Recipe Information
Ingredients
- 1 lb boneless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 medium white onions, sliced
- 3 large garlic cloves, minced
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 medium jalapeño, sliced (optional)
- 14.5 oz diced tomatoes with juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup chicken broth
- 0.25 cup fresh cilantro, chopped
- 6 pieces corn tortillas (optional)
- 2 whole lime wedges (optional)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the sliced onions and sauté for 2–3 minutes until softened.
Add the minced garlic to the skillet and cook for another minute, stirring constantly to prevent burning.
Add the sliced green and red bell peppers, as well as the jalapeño (if using), and sauté for 4–5 minutes until the peppers are tender.
Stir in the diced tomatoes with juice, ground cumin, and chili powder. Cook for 2 minutes, allowing the flavors to combine.
Pour in the chicken broth and stir to create a sauce. Bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Cover and simmer on low heat for 25–30 minutes, or until the chicken is fully cooked and tender.
Garnish with fresh cilantro before serving. Pair with warm corn tortillas or serve over rice, and add lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 3399 mg | 148% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 41.4 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3597 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
