Description
A delicious recipe for spicy chicken thighs cooked with vegetables and spices.
Ingredients
Scale
- 1 (4 to 6-ounce) boneless skinless chicken thigh, sliced into ½-inch strips
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon olive oil
- ¼ cup chopped onions
- ¼ cup chopped red bell peppers
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- 1 medium tomato, chopped
- 1 cup vegetable broth (or chicken broth)
- ¼ cup frozen whole kernel corn
Instructions
- Season the chicken with salt and pepper. Heat the oil in a small saucepan over medium heat.
- Add the chicken and cook for about 6 minutes, or until fully cooked. Transfer to a plate and cover.
- In the same pan, cook the onions and bell peppers for about 4 minutes, stirring occasionally.
- Add the garlic and cumin and cook for 1 minute, stirring often.
- Stir in the tomatoes and broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the corn and cooked chicken. Simmer for 5 more minutes.
- Serve hot and enjoy!
Notes
- For extra spice, consider adding a pinch of cayenne pepper.
- This dish pairs well with rice or tortillas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg