Sarcie's Chicken Mexicali

Transform your dinner routine with "Sarcie's Chicken Mexicali," a vibrant one-pan dish packed with bold Mexican-inspired flavors and effortless charm. This recipe features tender, seared boneless chicken thighs simmered in a rich, spiced tomato sauce infused with garlic, cumin, paprika, and chili powder. Colorful bell peppers add a sweet crunch, while optional corn kernels bring extra texture to the dish. Finished with a sprinkle of fresh cilantro and a squeeze of lime juice, this crowd-pleaser is perfect for weeknight meals or casual gatherings. Ready in just 50 minutes, this versatile recipe pairs beautifully with rice, warm tortillas, or even as a standalone meal bursting with zesty, comforting goodness. Whether you’re craving a wholesome dinner or looking to spice up your meal prep, "Sarcie's Chicken Mexicali" is a must-try hit!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces boneless skinless chicken thighs
• 3 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 14.5 ounces canned diced tomatoes (with juices)
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 2 teaspoons cumin powder
• 1.5 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup corn kernels (optional)
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet or deep sauté pan over medium-high heat.

Step 2

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.

Step 3

Sear the chicken in the skillet for 3-4 minutes per side, until browned but not cooked through. Remove the chicken and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pan. Reduce heat to medium and sauté the chopped onion and minced garlic for 3 minutes, until softened and fragrant.

Step 5

Stir in the sliced red and green bell peppers. Cook for another 4-5 minutes until slightly tender.

Step 6

Add the diced tomatoes (with their juices), tomato paste, chicken broth, cumin powder, paprika, chili powder, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine.

Step 7

Bring the mixture to a gentle simmer, then return the seared chicken thighs to the pan.

Step 8

Cover and cook on low heat for 20 minutes, or until the chicken is fully cooked through and tender (internal temperature should reach 165°F).

Step 9

If using, stir in the corn kernels during the last 5 minutes of cooking.

Step 10

Taste and adjust seasoning if needed. Sprinkle the dish with fresh cilantro before serving.

Step 11

Serve hot with lime wedges on the side for added zest. Pair with rice, tortillas, or enjoy as a hearty standalone meal.

Nutrition Facts

Serving size	(1742.4g)

Amount per serving	% Daily Value*
Calories	1250.0

Total Fat 68.0g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 264.6mg	0%
Sodium 4059.4mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 24.3g	0%
Total Sugars 41.5g
Protein 69.4g	0%

Vitamin D 0IU	0%
Calcium 293.6mg	0%
Iron 13.9mg	0%
Potassium 3462.6mg	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: 46.0%

Protein: 20.9%

Carbs: 33.2%