Mexico City-style one pan chicken video
Spice up that old, boring chicken dinner routine with this flavorful and slightly spicy recipe for Mexico City-style one pan chicken!
Ingredients
- 4 Tbsp olive oil divided
- 1 1/2 lbs chicken thighs boneless, skinless
- salt and pepper to taste
- 1/2 white onion diced
- 2 stalks celery diced
- 1 large carrot diced
- 1 jalapeño diced
- 2 cloves minced garlic
- 1 Tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup green tomatillo sauce
- 1 Tbsp cilantro chopped
- 1/2 Tbsp red pepper flakes
Instructions
- In a large skillet heat 2 Tbsp oil until it shimmers over medium-high heat. Season the chicken and brown on each side for five minutes. Remove from the skillet and set aside.
- Add the remaining oil and heat until shimmering. Sauté the onion, celery and carrot until softened, about 3-4 minutes. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the veggies and stir into the mixture. Cook the flour for 1 minute then add chicken broth. Whisk to combine. Scrape the bits (the fond) from bottom of the pan. Bring to a boil and reduce the heat to medium-low.
- Nestle the chicken evenly throughout the pan. Cover and let simmer for 15 minutes or until the chicken is cooked through and very tender. 5 minutes before serving, stir in the green tomatillo sauce and sprinkle with cilantro and red pepper flakes.
- While the chicken is simmering, place the optional garnish ingredients in individual small bowls.
- To serve, place chicken and quinoa on a plate and garnish as you like.
Notes
We used green tomatillo salsa but you could try it with our spicy homemade salsa too!
Nutrition
Calories: 352kcal | Carbohydrates: 49g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 741mg | Potassium: 455mg | Fiber: 4g | Sugar: 7g