Street-Side Sizzling Festival Classic Lunch

Allergens

Gluten, Dairy

Ingredients

• 4 large bone
• in chicken thighs
• 2 cups fire
• roasted red bell peppers
• 1 cup sautéed onions
• 1/2 cup fresh cilantro leaves, roughly chopped
• 3 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 limes, halved
• 2 cups rice, cooked according to package instructions

Instructions

1. In a large skillet over medium heat, add chicken thighs and sear until browned on all sides. Remove from skillet and set aside.
2. In the same skillet, add roasted red bell peppers and sautéed onions. Cook for about 3 minutes or until slightly softened.
3. Add tomato paste, smoked paprika, ground cumin, chili powder, salt, and pepper. Stir well to combine.
4. Return the seared chicken thighs to the skillet and cook for another 10 12 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
5. Squeeze lime juice over the top of the dish and garnish with chopped cilantro leaves. Serve hot with a side of rice.

Chef’s Insight

To add extra flavor, you can marinate the chicken in a mixture of lime juice, garlic, and spices for an hour before searing.

Notes

Feel free to adjust the heat level by adding more or fewer chilies to taste.