One-Pan Southwestern Chicken & Vegetables

  • 1 T. garlic powder
  • 1 T. smoked paprika
  • 1 T. cumin powder
  • 1¾ tsp. salt
  • ½ tsp. cayenne pepper (optional)
  • ½ tsp. black pepper
  • 3 chicken thighs, bone-in and skin on
  • 2 T. olive oil
  • 1 small onion, peeled and diced
  • 1 garlic clove, minced
  • 1 red bell pepper, sliced
  • 2-3 medium tomatoes, coarsely chopped
  • 2-3 tomatillos, peeled and sliced into wedges
  • 1 cup frozen corn kernels
  • 1 cup chicken broth

Preheat the oven to 350°F.

Combine the first 6 ingredients (garlic powder through black pepper) in a small bowl. Place 2 tablespoons of the spice mix in a small bowl with 1 tablespoon of olive oil. Mix to combine. Use your hands to slather the mixture all over each piece of chicken.

Heat the remaining tablespoon of olive oil in a deep skillet over medium high heat. Place the pieces of chicken in the skillet, skin side down. Cook for 2 minutes or until well browned, then turn and cook the other side for 1½ minutes until browned. Remove to a plate and keep warm.

In the same skillet, still over medium high heat, add the onion, garlic and bell pepper. Sauté for 2 to 3 minutes until the onion and pepper starts to brown. Turn the stove down to medium, then add tomatoes, tomatillos, and corn. Stir well to coat everything evenly. Add the chicken stock and the remaining spice mix. Stir to combine.

Place the chicken back in the skillet on top of the vegetables, skin side up. It should be partially submerged in the liquid. Bring to a simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the preheated oven.

Bake for 25 minutes, then remove from the oven and take off the lid/foil. Return the skillet to the oven, uncovered, for 10 to 15 minutes to allow the chicken skin to crisp up. Remove from the oven and allow to rest for 5 to 10 minutes (uncovered) before serving.

  • Yields: 3 servings
  • Preparation Time: 1 hour
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