Mexican Style Chicken Cacciatore
Elevate your weeknight dinner game with this flavorful Mexican Style Chicken Cacciatore, a vibrant twist on the classic Italian dish. Juicy chicken thighs are seared to golden perfection and simmered in a bold tomato-based sauce infused with cumin, paprika, and oregano for a Mexican-inspired flair. Sweet bell peppers, spicy jalapeño, and aromatic garlic add layers of savory depth, while a garnish of fresh cilantro brings brightness to the dish. Serve this hearty and satisfying meal over fluffy white rice or alongside warm tortillas to soak up every last bit of the zesty sauce. Ready in under an hour, this one-pot recipe is perfect for busy nights and guaranteed to please the entire family.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 medium bell peppers (julienned, mix of red and green)
- 1 medium jalapeño (finely chopped)
- 4 cloves garlic (minced)
- 14 ounces canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- cooked white rice or warm tortillas (optional, for serving)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion, bell peppers, and jalapeño. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes, tomato paste, chicken broth, cumin, oregano, and paprika to the skillet. Stir well to combine.
Nestle the browned chicken thighs back into the skillet, ensuring they are partially submerged in the sauce. Bring the mixture to a gentle simmer.
Cover the skillet and cook for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt if necessary.
Garnish with chopped cilantro and serve over cooked white rice or with warm tortillas for a Mexican-style twist.
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 31.2 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3698 mg | 79% | |
*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.
