Question: What do you do when you crave smoky, zesty south-of-the-border flavors like cumin and ancho chili pepper but want an alternative to dumping all those spices into a big vat of chili?
Answer: Ancho chili chicken thighs!!
I found a great recipe on thestayathomechef.com which features such delectable offerings.
I followed this recipe pretty closely and thought the small pat of butter on each piece was a really nice touch as it crisped up the chicken and made each thigh that much more mouth-watering.
A couple of adjustments I made:
– I wanted to make a bigger batch but ran out of thighs so I cut two chicken breasts in half so they’d match the size of the thighs and those worked beautifully as well!
– I also swapped out cayenne pepper for red chili flakes which gave the finished product a nice, hearty, well-rounded kick!
– Bonus tip: To ensure the crispness on of the chicken, I finished it off in the broiler. But check the chicken often in there – maybe once a minute. You don’t want those delicious seasonings on top to burn!
These little beauties came out crisp and juicy and flavorful and quickly got devoured!
Now for the side dish…
Mexican-inspired food can be a little daunting in the side dish department since non #NSNG grains like rice, beans, and corn are often featured next to the entree.
So I went with some off the charts umami-heavy fajita veggies!
This side goes beyond sautéing some peppers and onions in a pan.
The recipe I found HERE makes the veggies taste like a highlight of the meal instead of just a boring old veggie that you’re stuck with.
Here are a couple of tricks…
- Make sure to adequately season the veggies with plenty of chili pepper, cumin, garlic, smoked paprika and salt. (I also added a splash of fresh lime to finish it off.)
- Once everything is sautéed, see that you put a nice char on the peppers and onions by either finishing on a high heat OR doing what I did and finishing in the broiler so parts of the skin crisp up nicely. (Quickly though or you’ll burn your masterpiece!)
- Add the mushrooms AFTER the peppers and onions are pretty cooked through so things don’t get mushy or watery!
That’s about it! Have fun making this delish Mexican-inspired meal for family and friends and don’t forget to make enough for seconds. (You’re gonna want seconds!)
Hi there! My name is Gina Grad and I’m a Los Angeles-based broadcaster and longtime comfort food appreciator. I’ve been on the radio here in SoCal since 2006 but since I’m originally from Kansas City, I’ve been eating the best casseroles, stews and one-pot meals the Midwest has to offer over the course of my entire life.