Southwest Chicken Thighs Recipe

Name: Southwest Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large chicken thighs; 1/2 tablespoon mild paprika (or as needed); 1 teaspoon sea salt; 1/2 teaspoon black pepper (or to taste); 1 tablespoon olive oil; 1 tablespoon clarified butter; 3/4 cup red onion, finely chopped; 3/4 cup celery, finely chopped; 3/4 cup red pepper, finely chopped; 2 large garlic cloves, pressed; 1/4 cup dry white wine; 1 tablespoon fresh rosemary, chopped; 1 tablespoon chipotle chile in adobo; 1/4 cup lemon juice; 2/3 cup low sodium chicken broth; 1/2 tablespoon lemon zest; 1 (12 ounce) can corn kernels, drained; 2/3 cup heavy cream

Servings: persons

4 large chicken thighs
1/2 tablespoon mild paprika (or as needed)
1 teaspoon sea salt
1/2 teaspoon black pepper (or to taste)
1 tablespoon olive oil
1 tablespoon clarified butter
3/4 cup red onion, finely chopped
3/4 cup celery, finely chopped
3/4 cup red pepper, finely chopped
2 large garlic cloves, pressed
1/4 cup dry white wine
1 tablespoon fresh rosemary, chopped
1 tablespoon chipotle chile in adobo
1/4 cup lemon juice
2/3 cup low sodium chicken broth
1/2 tablespoon lemon zest
1 (12 ounce) can corn kernels, drained
2/3 cup heavy cream

1
Preheat oven to 350u00b0F. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
2
Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 1/2 tablespoons Add red onion and celery; saute for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and saute 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.
3
Add rosemary, chipotle puree, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165u00b0F; baste every 15 minutes.
4
When cooking time is up, remove from the oven and transfer chicken thighs onto 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 sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 large chicken thighs, 1/2 tablespoon mild paprika (or as needed), 1 teaspoon sea salt, 1/2 teaspoon black pepper (or to taste), and more.

Yes, Southwest Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Chicken Thighs

How did you like this recipe?

Frequently Asked Questions