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One Pan Skillet Chicken & Peppers

Ingredients

Scale

For the Chicken:

  • 1012 bone-in chicken thighs
  • 67 garlic cloves – chopped
  • ¼ cup of loosely packed fresh cilantro – chopped
  • 1 tbs. dried oregano
  • 2/3 McCormick® ONE Southwest Chicken Skillet, divided
  • 34 tbs. olive oil

For the Peppers:

  • 2 Serrano peppers
  • 1 jalapeno – sliced thin
  • 1 yellow bell pepper – sliced thin
  • 1 orange bell pepper – sliced thin
  • 1 red bell pepper – sliced thin
  • 1-pint grape tomatoes
  • 4 large cloves of garlic – chopped
  • 1 sweet onion – sliced thin
  • ½ cup loosely packed fresh cilantro – chopped
  • 1/3 McCormick® ONE Southwest Chicken Skillet
  • 23 tbs. olive oil

Instructions

For the Chicken:

  1. Heat a large cast iron frying pan over medium-high heat with 3 – 4 tbs. of olive oil, chopped garlic and a tbs. of dried oregano. Sprinkle about 1/3 of the McCormick® ONE Southwest Chicken Skillet on the skin of the chicken.
  2. Cook the chicken in the oil for about 10 minutes or until light brown; and then reduce heat to low. Turn chicken skin over and season the other side of the chicken with another 1/3 of the McCormick® ONE Southwest Chicken Skillet.
  3. Cook the chicken uncovered about 20 minutes, without turning, until the juice of the chicken is clear when the thickest pieces are cut to the bone (internal temperature of the chicken should be at least 165°F).
  4. Remove the chicken and set aside while cooking the peppers, which will only take about 10 – 12 minutes to cook.

For the Peppers:

  1. Heat a large cast iron frying pan with about 2 tablespoons of olive oil.
  2. Add the garlic and tomatoes. When the tomatoes soften add in the peppers, the chopped cilantro, the onions, and sauté for about 10 – 12 minutes until the onions become translucent and the peppers soften.
  3. Season with the remaining third of the McCormick ONE Southwest Chicken Skillet.
  4. Arrange the chicken thighs with the peppers and serve.

Nutrition

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