Spicy Tomato Chicken
Dive into the bold, comforting flavors of Spicy Tomato Chicken, a one-pan wonder perfect for weeknight dinners or casual gatherings. This recipe features tender, golden-browned chicken thighs simmered in a rich and flavorful tomato-based sauce spiced with cumin, coriander, paprika, and just the right kick of crushed red pepper flakes. A hint of honey complements the heat, creating a perfectly balanced dish that’s both hearty and satisfying. Garnished with fresh cilantro and served alongside fluffy rice, crusty bread, or a squeeze of lime for added zest, this dish comes together in under an hour, making it a go-to for anyone craving a simple yet impressive home-cooked meal. Perfect for fans of spicy chicken recipes, tomato-based dishes, and easy dinner ideas!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 15 ounces canned crushed tomatoes
- 1 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook until softened, about 3-4 minutes.
Add the minced garlic, ginger, red pepper flakes, cumin, coriander, paprika, and optional cayenne pepper. Stir and cook for 1-2 minutes until the spices are fragrant.
Pour in the crushed tomatoes and chicken broth, then stir in the honey, salt, and black pepper.
Return the browned chicken thighs to the skillet. Cover and simmer over medium-low heat for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasonings if needed.
Garnish with fresh cilantro and serve with rice, crusty bread, or lime wedges on the side for added brightness.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 715 mg | 15% | |
*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.
