Chilean Chicken

Infused with vibrant spices and aromatic herbs, Chilean Chicken is a one-pan wonder that brings bold South American flavors to your table. This hearty dish features tender, juicy bone-in chicken thighs marinated in zesty lemon juice, smoky paprika, and earthy cumin, then simmered to perfection in a medley of sautéed vegetables, including sweet red bell peppers, tomatoes, and onions. A rich chicken broth ties everything together, creating a savory sauce that's perfect for spooning over fluffy white rice. Finished with a bright garnish of fresh parsley and cilantro, this easy-to-follow recipe is a comforting and flavorful dinner option ideal for busy weeknights or a weekend feast. Serve it up and let every bite transport you to the heart of Chilean cuisine!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tablespoons lemon juice
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 2 large tomatoes, diced
• 1 cup chicken broth
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 3 cups white rice, cooked

Directions

Step 1

In a small bowl, combine lemon juice, paprika, cumin, salt, and black pepper to create a marinade.

Step 2

Rub the marinade generously over the chicken thighs, ensuring an even coating. Let the chicken marinate for at least 15 minutes.

Step 3

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Step 4

Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook for another 2-3 minutes. Transfer the chicken to a plate and set aside.

Step 5

In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.

Step 6

Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes, stirring occasionally.

Step 7

Stir in the diced tomatoes and cook for 3 minutes until they start to break down.

Step 8

Pour in the chicken broth and bring the mixture to a simmer.

Step 9

Return the chicken thighs to the skillet, nestling them into the vegetable mixture. Cover and let simmer for 25-30 minutes, or until the chicken is fully cooked and tender.

Step 10

Remove the skillet from heat and sprinkle fresh parsley and cilantro over the top.

Step 11

Serve warm with cooked white rice on the side, spooning the vegetable sauce over the rice and chicken for extra flavor.

Nutrition Facts

Serving size	(2465.8g)

Amount per serving	% Daily Value*
Calories	3324.2

Total Fat 187.1g	0%
Saturated Fat 49.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 3702.3mg	0%
Total Carbohydrate 216.2g	0%
Dietary Fiber 14.7g	0%
Total Sugars 22.9g
Protein 189.9g	0%

Vitamin D 0IU	0%
Calcium 338.1mg	0%
Iron 21.4mg	0%
Potassium 4065.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 23.0%

Carbs: 26.1%