One-Pan Savory Chicken Thighs
by Chef Charlie Kirby
Savory Chicken Thighs – One Pan
Short on time? Need a recipe for a meal that is delicious, easy to make, and super healthy? Check this out!
INGREDIENTS
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon coriander
• 1/4 teaspoon mustard powder
• 3/4 cup water
• 1 teaspoon olive oil
• 1 small slice of fresh ginger root (about the size of a nickel)
• 3 chicken thighs
• 1/2 large yellow onion
• 1 Italian pepper
• 4 inches of yellow squash
• 1 small carrot
• 1/4 cup baby bella mushrooms
PREPARATION
1. Put spices (garlic, paprika, salt, coriander, mustard powder) into a bowl and stir to combine them. Then pour half of the contents of the bowl into a skillet. Add the water and olive oil to the skillet. Dice the fresh ginger root and add that to the skillet. Stir all of these ingredients into the skillet.
2. Place the chicken thighs into the skillet. I prefer to leave the skin on, as it adds some nice flavor to the juices when cooking. Now use a spoon to ladle the spicy water over the chicken thighs, as this also adds some tasty flavors to the chicken meat. Turn on the heat under the skillet and slowly bring the water to a boil. When the water boils, lower the heat to a simmer and cook for 15 minutes.
3. In the 15 minutes that the chicken is simmering, prepare the vegetables. Dice the onion and Italian pepper and put them into a bowl. I like to cook the pepper with the seeds, as I love the flavor. Cut 4 inches of yellow squash, then slice longways. Then cut those those slices to dice into small pieces. Cut the carrot in the same way. I find that this is the fastest and cleanest way to dice. Wash the baby bella mushrooms, then chop into small bite size pieces with a knife Now that the vegetables are prepped, put them all into a bowl, mix the contents gently, so as to combine them all.
4. Now that the chicken has been simmering for 15 minutes, turn the chicken thighs over so they cook evenly. Put the vegetables into the skillet. Use a spoon to ladle the juices over the vegetables. Bring to a boil again, lower heat to a simmer, put the lid on and cook for an additional 15 minutes. The reason we wait to put the vegetables in during this step, is so that we don’t over cook them. We want the vegetables to be a little bit tender, but not soggy.
5. When the food has completed cooking, I like to peel the skin off of the meat and discard it. Or if you like the skin, then feel free to leave it on! Pour the juices from the bottom of the pan, over quinoa, baked potato or rice. In these photos, we prepared quinoa.
Serves 1 to 2
Mangia Perfecto!
And always be creative.
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