Cast Iron Spicy Chicken

This recipe is a knock off of our friends over at Feeding The Frasers. the original recipe calls for Pork chop which you can totally do, but I subbed chicken thigh. If you are feeling the pork, swap it in! 

This recipe is a little spicy, so feel free to mix up the ingredients if you don't like spice. The cilantro, lime rice is a nice way to mix up things if you are getting board. 


INGREDIENTS

  • 1-2 lbs. Chicken Thigh (458 - 906g) 

  • 2 tbsp olive oil

  • 1 tsp salt, pepper, cumin and garlic powder, mixed for rub

  • 1-2 cups roasted canned diced Tomatoes (if you are doing 2 lbs. chicken do 2 cups) Look for JUST spices and tomatoes! 

  • 1 large white onion, sliced (If you do 2 lbs. chicken add in another onion)

  • 2 Serrano Chile's rough chopped (If you don't like spice do 1)

  • 2 tsp minced garlic 

  • 2/3 cup Chicken Broth

  • 1/2 tsp Cumin, pepper, oregano

  • Limes, cilantro 

  • Optional toppings - cilantro, fresh jalapeño, avocado

  • Optional Sides - Roasted veggies, squash, zucchini, bell peppers 

Instructions:

  1. Chop Onions and Serrano Chile's. Then mince garlic and set aside.

  2. In a bowl combine: 1 tsp salt, pepper, cumin and garlic powder, mixed for rub

  3. Lightly coat chicken thigh with olive oil. Season chicken with dry rub.

  4. In cast-iron, heat oil over med/high heat. Sear chicken 3-4 minutes on each side. 

  5. Remove pork from cast-iron and set aside. In same cast-iron, add 2/3 of sliced onions to cook. 

  6. While chicken cooks combine sauce in a food processor. Add tomatoes, 1/3 of sliced onions, chicken broth, garlic, cumin, oregano, pepper and pinch of salt to taste. Blend until smooth. 

  7. Add sauce to charred onions in cast iron and reduce heat. Simmer on low 5-7mins. 

  8. Add chicken to cast iron with sauce, cover partially with lid or foil and cook for 20 -25 mins. 
    (If you want to add more veggies to this you can. I just didn't want \mushy veggies)

Optional sides - roasted veggies Instructions

  • Chop squash, peppers, or veggies of your choice. 

  • Lightly coat with olive oil. Bake at 375 for 15-20 minutes. I threw mine on the BBQ in a basket for 15 minutes while I cooked extra chicken - Multi tasking! 

Cilantro Lime Rice Instructions 

(I used microwave rice to keep it simple, but here is a how to cook rice) 

  • Boil 4 cups water and add a touch of salt salt and bring to a boil. 

  • Once water is boiling add 2 cups of rice

  • Cover the saucepan and reduce heat to low. Though it will be tempting, keep the lid on! You don't want to mess with the steam. This is very important!

  • Allow the rice to cook for about 15 - 18 minutes. Fluff with fork. 

  • Remove rice and add chopped cilantro and fresh lime 

Additional side options - Beans, Plantains or whatever you feel like! 

Optional Toppings: Cilantro, avocado, lime or jalapeño for more SPICE!  

Template Breakdown:
Protein Servings : So based off 906g raw you will have have roughly 25 servings of protein. 
Veggie Servings : You can count the sauce as 1 serving of veggie and whatever you have on the side! 
Carb Servings : If you make 2 cups of rice that is ROUGHLY 4 servings of rice! I would weigh it out if you can. 
Fat Servings : The fat is so minimal in this meal once its spread out its hardly any. Add avocado, nuts or any fat of your choice! 

Nutrition, American, Chicken, Dinner, Entree, ProteinMIranda Alcaraz