Chilean Chicken
Infused with vibrant spices and aromatic herbs, Chilean Chicken is a one-pan wonder that brings bold South American flavors to your table. This hearty dish features tender, juicy bone-in chicken thighs marinated in zesty lemon juice, smoky paprika, and earthy cumin, then simmered to perfection in a medley of sautéed vegetables, including sweet red bell peppers, tomatoes, and onions. A rich chicken broth ties everything together, creating a savory sauce that's perfect for spooning over fluffy white rice. Finished with a bright garnish of fresh parsley and cilantro, this easy-to-follow recipe is a comforting and flavorful dinner option ideal for busy weeknights or a weekend feast. Serve it up and let every bite transport you to the heart of Chilean cuisine!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons lemon juice
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 large tomatoes, diced
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 3 cups white rice, cooked
Instructions
In a small bowl, combine lemon juice, paprika, cumin, salt, and black pepper to create a marinade.
Rub the marinade generously over the chicken thighs, ensuring an even coating. Let the chicken marinate for at least 15 minutes.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook for another 2-3 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes, stirring occasionally.
Stir in the diced tomatoes and cook for 3 minutes until they start to break down.
Pour in the chicken broth and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the vegetable mixture. Cover and let simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the skillet from heat and sprinkle fresh parsley and cilantro over the top.
Serve warm with cooked white rice on the side, spooning the vegetable sauce over the rice and chicken for extra flavor.
Nutrition Facts
Calories |
3324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 22.9 g | ||
| Protein | 189.9 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4066 mg | 87% | |
*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.
