Southwest Chicken Thighs
Tender, juicy and flavorful, these Southwest Chicken Thighs are great for weeknight dinners! This tasty meal can be served as is or over rice.
Ingredients
- 4 large bone-in chicken thighs
- 1/2 tbsp. mild paprika, or as needed
- 1 tsp. ground Himalayan sea salt, or as needed
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 3/4 cup red onions, finely chopped
- 3/4 cup celery, finely chopped tips & tricks
- 3/4 cup red peppers, finely chopped
- 2 large cloves garlic, pressed
- 1/4 cup dry white wine
- 1 tbsp. fresh rosemary, chopped tips & tricks
- 1 tbsp. chipotle in adobo, puréed tips & tricks
- 1/4 cup freshly squeezed lemon juice tips & tricks
- 2/3 cup low-sodium chicken broth
- 1/2 tbsp. lemon zest
- 1 can (12 oz./341 ml.) corn kernels, drained
- 2/3 cup 35% heavy cream
Directions
- Preheat oven to 350ºF.
- Season the chicken thighs generously with paprika, salt and pepper; set aside.
- In a large ovenproof skillet over medium-high heat, add oil and clarified butter. When hot, add the thighs, skin side down, and cook until brown, about 4 to 5 minutes per side. Remove from the skillet and place them on a plate.
- Reduce the heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tbsp. behind.
- Add red onions and celery; sauté for 3 minutes. Add red peppers and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
- Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts to boil, add lemon zest and continue stirring for another 2 minutes before adding the corn kernels.
- Place chicken thighs skin side up back to the skillet, cover and transfer to the preheated oven. Bake for 45 minutes or until the internal temperature reaches 165ºF, basting every 15 minutes.
- When the cooking time is up, remove from the oven and transfer the thighs to a plate, covering loosely with foil to keep them warm.
- Turn the burner to medium heat and pour in heavy cream. Stir well and cook until the sauce thickens about 5 to 7 minutes; taste and adjust if needed.
- Spoon the sauce over the chicken thighs and serve immediately with Herb & Butter Rice.