Crispy Chicken Thighs with Poblanos and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs) |
2 teaspoons kosher salt |
1 teaspoon freshly ground pepper |
1/2 teaspoon paprika |
2 teaspoons vegetable oil |
3 large poblano peppers, seeded and chopped |
1/2 large white onion, chopped |
1/4 cup chopped fresh cilantro |
1/4 cup crumbled queso blanco |
Directions:
1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
4. Place poblano peppers and chopped onion in skillet. Place chicken, skin sides up, in skillet.
5. Bake at 400° for 25 to 30 minutes. Remove from oven, and top with chopped fresh cilantro and crumbled queso blanco.
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