Crazy Chicken
Get ready to elevate your weeknight dinner game with *Crazy Chicken*—a bold, flavor-packed dish that’s as vibrant as it is comforting. Juicy, bone-in chicken thighs are seasoned with a smoky, slightly spicy blend of paprika, cumin, and chili flakes, then seared to golden perfection before simmering in a luscious, creamy sauce with tender bell peppers, onions, and optional jalapeño for a fiery kick. Finished in the oven for a perfect caramelized top and garnished with a spritz of lemon and fresh parsley, this crowd-pleasing recipe pairs beautifully with rice, crusty bread, or roasted potatoes. With only 15 minutes of prep and a one-skillet approach, *Crazy Chicken* combines ease and indulgence for your next family meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoons red chili flakes
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 large (sliced) red bell pepper
- 1 large (sliced) yellow bell pepper
- 1 large (sliced) red onion
- 1 sliced (optional) jalapeño
- 1 cup heavy cream
- 1 cup chicken stock
- 2 tablespoons (chopped for garnish) fresh parsley
- 1 tablespoon lemon juice
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and set them on a plate.
In a small bowl, mix the paprika, garlic powder, ground cumin, red chili flakes, kosher salt, and black pepper.
Rub the spice mixture evenly over the chicken thighs to coat thoroughly.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes until the skin is golden and crispy. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.
To the same skillet, add the remaining tablespoon of olive oil along with the sliced red bell pepper, yellow bell pepper, red onion, and jalapeño (if using). Sauté for 5 minutes until the vegetables soften slightly.
Push the vegetables to one side of the skillet and add the butter, letting it melt. Stir in the heavy cream and chicken stock, scraping up any browned bits from the pan.
Return the chicken thighs to the skillet, nestling them into the creamy sauce and vegetables.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Remove the skillet from the oven and squeeze the lemon juice over the dish.
Garnish with freshly chopped parsley and serve hot with rice, bread, or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.6 g | 373% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 14.0 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 239 mg | 18% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3001 mg | 64% | |
*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.
