Post by barb43 on Jun 7, 2020 19:46:18 GMT
Skillet-Roasted Chicken with Pico de Gallo
Ingredients:
For the Pico de Gallo:
1 large red onion, divided
1 large tomato - cored, seeded, and minced
1 jalapeno pepper - seeded and minced
1 small garlic clove, chopped
1/3 cup chopped fresh cilantro
2 teaspoons olive oil
1 small lime, juiced and divided
For the Chicken:
2 boneless, skin-on chicken thighs
2 tablespoons olive oil, divided
2 teaspoons cayenne pepper
2 teaspoons chili pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
Directions:
Prepare the Pico de Gallo 1st.
1. Chop 1/4 of the red onion and place in a mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
2. Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice.
3. Stir mixture together and set aside.
Prepare the Chicken.
1. Preheat the oven to 375 degrees.
2. Trim and clean the chicken thighs.
3. Mix together the spices in a small bowl: cayenne, chili pepper, cumin, oregano, salt and pepper.
4. Lightly brush both sides of each thigh with olive oil, then coat with the spice mixture.
5. Heat remaining olive oil in a cast iron skillet until you can see steam coming up from the pan. Add chicken and sear on each side until the skin is crispy, 3-4 minutes on each side. Remove from heat. Sprinkle with reserved onion wedges and remaining lime juice.
6. Place the skillet with the chicken in the preheated oven. Cook until the chicken is no longer pink in the center and the juices run clear, 12-15 minutes. An instant-read thermometer inserted in the center should read at least 165 degrees F.
Serve the Dish.
1. Plate the chicken and top with the pico de gallo.
2. Enjoy!
Ingredients:
For the Pico de Gallo:
1 large red onion, divided
1 large tomato - cored, seeded, and minced
1 jalapeno pepper - seeded and minced
1 small garlic clove, chopped
1/3 cup chopped fresh cilantro
2 teaspoons olive oil
1 small lime, juiced and divided
For the Chicken:
2 boneless, skin-on chicken thighs
2 tablespoons olive oil, divided
2 teaspoons cayenne pepper
2 teaspoons chili pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
Directions:
Prepare the Pico de Gallo 1st.
1. Chop 1/4 of the red onion and place in a mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
2. Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice.
3. Stir mixture together and set aside.
Prepare the Chicken.
1. Preheat the oven to 375 degrees.
2. Trim and clean the chicken thighs.
3. Mix together the spices in a small bowl: cayenne, chili pepper, cumin, oregano, salt and pepper.
4. Lightly brush both sides of each thigh with olive oil, then coat with the spice mixture.
5. Heat remaining olive oil in a cast iron skillet until you can see steam coming up from the pan. Add chicken and sear on each side until the skin is crispy, 3-4 minutes on each side. Remove from heat. Sprinkle with reserved onion wedges and remaining lime juice.
6. Place the skillet with the chicken in the preheated oven. Cook until the chicken is no longer pink in the center and the juices run clear, 12-15 minutes. An instant-read thermometer inserted in the center should read at least 165 degrees F.
Serve the Dish.
1. Plate the chicken and top with the pico de gallo.
2. Enjoy!