Chicken Caliente
Turn up the heat in your kitchen with Chicken Caliente, a bold and flavorful skillet dish that’s perfect for spice lovers! Juicy, tender chicken thighs are seared to perfection and simmered in a smoky, tangy sauce made with diced tomatoes, chipotle peppers in adobo, and aromatic spices like cumin, paprika, and chili powder. The dish gets a fiery kick from jalapeños and a pop of brightness from cilantro and lime. Packed with layers of smoky, zesty, and savory flavors, this one-pan recipe is ready in just 45 minutes, making it a fantastic weeknight dinner option. Serve it with fluffy rice or warm tortillas for a truly satisfying meal that’s as vibrant as it is delicious. Perfect for those craving Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced
- 1 medium jalapeño, chopped (seeds removed for less heat)
- 3 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 2 pieces chipotle peppers in adobo sauce, chopped
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (for garnish)
- 1 medium lime, cut into wedges (for serving)
Instructions
Season the chicken thighs with half of the salt, black pepper, and cumin powder on both sides.
Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken thighs in a single layer and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, lower the heat to medium. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the red bell pepper, jalapeño, and minced garlic. Cook for an additional 2 minutes until fragrant.
Add the canned diced tomatoes, chicken broth, chipotle peppers, paprika, chili powder, and the remaining cumin powder, salt, and black pepper. Stir well to combine.
Bring the sauce to a simmer and return the seared chicken thighs to the pan. Spoon some of the sauce over the chicken to coat.
Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
Remove the lid and allow the sauce to thicken slightly for an additional 3-4 minutes, if desired.
Garnish with freshly chopped cilantro and serve warm with lime wedges on the side. Pair with rice, tortillas, or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4237 mg | 184% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.8 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 326 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3166 mg | 67% | |
*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.
