Spicy Adobo Chicken and Peppers
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
5
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Calories
504 kcal
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Course
Main Course
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Cuisine
Mexican
Spicy Adobo Chicken and Peppers
Description
Spicy Adobo Chicken and Peppers focuses on chicken thighs marinated with chipotle peppers in adobo sauce, providing smoky heat balanced by garlic powder, salt, and pepper. The peppers and onions add sweetness and texture while cooking. The method suggests air frying for a quick, charred finish or oven baking with broiling for color development. Serving the chicken with cooked rice and a splash of lime juice integrates fresh acidity and brightness into the meal, elevating the peppery and smoky profile of the chicken.
The dish's texture contrasts juicy, tender chicken with slightly crisped-edged bell peppers and sautéed onions. The chipotle peppers infuse a smoky depth that complements the natural sweetness of the peppers. The preparation method ensures the chicken remains moist while developing a flavorful exterior. This recipe fits well as a satisfying main course for lunch or dinner.
Ingredients
- 2 lbs chicken thigh boneless, skinless
- 1½ tbsp olive oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 3½ cups rice cooked
- 1 tbsp lime juice
- 4 tbsp chipotle peppers in adobo sauce
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
Instructions
For the Rice
- Cook enough rice to yield 3½ cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice.
For the Chicken
- I prefer to cook this in the air fryer. If you don't have one you can use the bake and broil method in the oven. Preheat your air fryer to 400°F or your oven to 425°F.
- Cut the chipotle peppers into a mince with some of the adobo sauce until you have about ¼ cup worth.
- Season the chicken with salt and pepper and add about 2 tbsp of the chipotle peppers and adobo sauce. Toss the chicken to coat with the sauce.
- Place the chicken into your air fryer basket and air fry for 8-12 minutes, flipping halfway.
- If you bake it, place it on a sheet pan in the oven on the top rack for 10 minutes, then turn the oven to broil and broil for about 3 minutes each side or until it has developed color. The thickness of your chicken will impact cooking time. If it needs more or less time, pull it out when it is done.
For the Peppers and Onion
- Wash and cut your peppers into a large dice. Cut the onion into slices.
- In a large skillet, heat some oil over medium high heat. Add the onions and cook for 4-5 minutes until they have begun to caramelize.
- Add more oil if needed and add in the peppers. Season with salt to help bring out some of the moisture. Cook for 3-4 minutes and remove from the pan.
For the Finished Dish
- Cut the chicken into a medium dice.
- Into a large skillet, add the chicken and allow it to develop a bit more color on all sides. Add in the peppers and onions, 3½ cups of cooked rice and the remaining chipotle peppers. Toss to coat evenly.
- Add the garlic powder and lime juice. Stir to incorporate and season with salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide the ingredients evenly 5 ways.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 47g | 94% |
| Fat | 18g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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