Ahh chicken. There is so much you can do with it, yet from time to time it starts to get a little monotonous. So the other day when I was trying to figure out what to do with some chicken thighs that I had, I decided to make something I’d never made before, and it turned out pretty darn good. First I blended Mexican style stewed tomatoes with dried California chili pods to make a smokey  tomato sauce. Next I sauteed onions until they were sweet and caramelized. Finally I placed tender chicken thighs on top of the onions, poured the tomato sauce over the top and baked it in the oven. Delicious!

The peppers that I used in this recipe are more smokey than spicy, so no need to really worry about the spice factor.

Chili Pepper Chicken
45m
Prep
1h
Cook
1h 45m
Total

Servings

4

Ingredients

  • 4 dried California chili pods (I found them in the Hispanic food section at my grocery store)
  • 2 cups water
  • 1 14.5 ounce can Mexican style stewed tomatoes
  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 1/2 teaspoon dried oregano
  • salt and pepper as needed
  • 1 pound boneless (skinless chicken thighs)

Instructions

  1. Place chili pods in a bowl, pour water over the top. Let soak for 30-45 minutes or until they soften slightly.
  2. While your chili pods are soaking, in a dutch oven, heat olive oil over medium heat. Cook onions over medium heat until they begin to caramelize, about 25 minutes.They will be slightly brown.
  3. Once chili pods have softened, chop peppers, remove stems. Place peppers and stewed tomatoes in a food processor. Pulse until blended. The sauce will be a bit chunky. Add dried oregano and salt and pepper to taste.
  4. Preheat oven to 350 degrees.
  5. Season chicken thighs with salt and pepper and place them on top of caramelized onions in the Dutch oven. Pour tomato/chili mixture over the top. Bake for 25-30 minutes or until chicken is cooked through.

Notes

skinless chicken thighs
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

6 Reviews

  1. Authentic Mexican Dish Barbacoa (in Spanish) February 12, 2015

    […] beef buy it in bulk and chopped in four cubes. Next you’ll need about three types of dried chili pods, California, Chile de Arbol. Pasilla Take about four chili pods from each type Then you semi boil […]

  2. Deseree April 15, 2009

    Thanks Barr! I hope you enjoy it!

  3. Barr April 14, 2009

    Des, yet another brilliant recipe I must try!

  4. Deseree April 13, 2009

    Thanks finsmom! :)
    You’re welcome Hillary!

  5. Hillary April 13, 2009

    This looks great! You can make this dish on Passover as well, Thanks for this recipe!

  6. finsmom April 10, 2009

    This sounds delicious! You always have such great recipes!

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