Mexican Style Chicken
Spice up your weeknight dinners with this bold and flavorful Mexican-Style Chicken! Tender, bone-in chicken thighs are seared to golden perfection and simmered in a smoky tomato-chipotle sauce infused with aromatic garlic, onion, and earthy spices like cumin, smoked paprika, and oregano. The rich, vibrant sauce is the perfect balance of heat and tang, thanks to the addition of chipotle peppers in adobo and a hint of lime on the side. Ready in under an hour, this one-pan dish is easy enough for a quick dinner yet impressive enough for guests. Garnished with fresh cilantro and served with warm tortillas or fluffy rice, it’s a surefire way to bring a taste of Mexico to your table!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 14.5 ounces Diced tomatoes (canned)
- 1 cup Chicken broth
- 2 peppers Chipotle peppers in adobo sauce, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Pat the chicken thighs dry with a paper towel and season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs skin-side down for about 4-5 minutes until the skin is golden and crispy. Flip and cook on the other side for 2-3 minutes. Remove the chicken and set it aside on a plate.
In the same skillet, reduce the heat to medium and add the minced garlic and chopped onion. Cook for 2-3 minutes until fragrant and the onions are softened.
Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of ground oregano. Cook for 30 seconds to toast the spices.
Pour in the canned diced tomatoes, 1 cup of chicken broth, and add 2 chopped chipotle peppers in adobo sauce. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the seared chicken thighs to the skillet, skin-side up. Cover the skillet and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish the dish with 2 tablespoons of freshly chopped cilantro. Serve hot with lime wedges on the side, if desired.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 665 mg | 14% | |
*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.
