Southwestern Chicken Cacciatore
I'm pretty proud of this dish because not only did I make it up on my own, I did it on the fly using what I had with what I thought would work and the whole family loved it.
I'm pretty proud of this dish because not only did I make it up on my own, I did it on the fly using what I had with what I thought would work and the whole family loved it.
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 5 ea chicken thighs bone in, skin on
- 1 -2 tablespoon oil
- 1 ea serrano chili seeded and finely diced
- 3 ea mini sweet bell pepper seeded, diced (substitute 1 sweet bell pepper)
- 1 ea vidalia onion diced
- 1 ea jalapeno seeded and diced
- 4 cloves garlic peeled (kept whole)
- 2 ounces tequila
- 14 1/2 ounces can diced tomatoes
- 1/2 cup chicken broth
- 1 ea beef steak tomato cut into wedges
- cilantro or parsley for garnish
- Carbohydrate 14.2435633512054 g
- Cholesterol 59.85 mg
- Fat 18.4653121281317 g
- Fiber 3.22007020358343 g
- Protein 14.735342766035 g
- Saturated Fat 3.92194631391488 g
- Serving Size 1 1 Serving (318g)
- Sodium 346.392590401137 mg
- Sugar 11.023493147622 g
- Trans Fat 1.25995813836919 g
- Calories 307 calories
Step-by-step
- Put an oven proof skillet in the oven and allow to preheat to 350f.
- Make a rub with the chili powder, pepper, cumin and salt. Season both sides of the chicken thighs.
- Place the heated skillet on the stove top burner over medium-high heat and add oil. Add thighs skin side down and sear for 5 minutes. Flip and sear the other side for 5 minutes.
- Remove chicken to a plate. Reserve one tablespoon of oil in the pan and pour the rest into a glass measuring cup. Add chicken broth to measure 1/2 cup and keep for later in the recipe.
- Add the onions, peppers, and garlic to the pan and saute until the onions begin to soften, about 4-5 minutes.
- Deglaze the pan with the Tequila. Most of it will evaporate off in just 1 minute. Return the chicken to the pan. Pour the broth/drippings mixture and the diced tomatoes over the chicken. Top with the tomato wedges.
- Put back into the 350f oven until the thighs reach an internal temperature of 180f (relax....they're bone in thighs, they can take the heat without getting dry). This took about 30 minutes in the oven. Top with cilantro or for those of you cilantro-phobes, parsley.
I'm a busy mom of three, and I'm always looking for ways to make a delicious and healthy meal without spending hours in the kitchen. This Southwestern Chicken Cacciatore is the perfect solution! It's easy to make, and it's packed with flavor. My family loves it, and I know yours will too.
The best part about this dish is that it's so versatile. You can use any type of vegetables you have on hand, and you can adjust the spices to your taste. I like to use a combination of sweet and spicy peppers, but you can use all sweet peppers or all spicy peppers, depending on your preference. I also like to add a little bit of tequila to the dish, but you can leave it out if you don't have any on hand. No matter how you make it, this Southwestern Chicken Cacciatore is sure to be a hit!
