Monday, February 8, 2010

Southwestern Chicken Cacciatore

You may have noticed a lot of visual weirdness at Nibble Me This since this weekend. I ran into some bandwidth issues on the hosting site for the header and background. My good friend & template guru, Brandi, is fixing it for me this week but there might be some speed bumps along the way.

I'm pretty proud of this dish because not only did I make it up on my own, I did it on the fly using what I had with what I thought would work and the whole family loved it.

I was GOING to make a knock off of Ruby Tuesdays' Sonora Chicken or Aubrey Cafe's Rattlesnake Pasta, but I realized that the chicken thighs I had were not boneless, but bone in. So I opened the fridge and changed gears...

Nibble Me This Southwestern Chicken Cacciatore

Ingredients
5 ea chicken thighs, bone in, skin on
1-2 tablespoon oil
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon salt
1 ea serrano chili, seeded and finely diced
3 ea mini sweet bell pepper, seeded, diced (substitute 1 sweet bell pepper)
1 ea vidalia onion, diced
1 ea jalapeno, seeded and diced
4 cloves garlic, peeled (kept whole)
2 oz Tequila
14.5 oz can diced tomatoes
1/2 cup chicken broth
1 ea beef steak tomato, cut into wedges
cilantro or parsley for garnish

Instructions
Put an oven proof skillet in the oven and allow to preheat to 350f.

Make a rub with the chili powder, pepper, cumin and salt. Season both sides of the chicken thighs.

Place the heated skillet on the stove top burner over medium-high heat and add oil. Add thighs skin side down and sear for 5 minutes. Flip and sear the other side for 5 minutes.

Remove chicken to a plate. Reserve one tablespoon of oil in the pan and pour the rest into a glass measuring cup. Add chicken broth to measure 1/2 cup and keep for later in the recipe.

Add the onions, peppers, and garlic to the pan and saute until the onions begin to soften, about 4-5 minutes.

Deglaze the pan with the Tequila. Most of it will evaporate off in just 1 minute. Return the chicken to the pan. Pour the broth/drippings mixture and the diced tomatoes over the chicken. Top with the tomato wedges.

Put back into the 350f oven until the thighs reach an internal temperature of 180f (relax....they're bone in thighs, they can take the heat without getting dry). This took about 30 minutes in the oven. Top with cilantro or for those of you cilantro-phobes, parsley.

We served it with rice topped with the veggie mixture and some quickie "non-refried refried beans"(one link chorizo crumbled and browned, mixed with one can of Bush Mixed Beans [pinto & northern] topped with cheese).

I was kind of worried that this would be too spicy hot but it wasn't. Even the 10 y/o loved this and he doesn't like much heat. Now that we made this out of the blue, just based on what we had on hand....I'll definitely be making this again on purpose.

Sometimes it's better to be lucky than good. Maybe tonight was a bit of both.

21 comments:

  1. Man that's gorgeous! And there is that blue braising pot that I covet!

    ReplyDelete
  2. Well done. It sounds like you had fun too. GREG

    ReplyDelete
  3. High Five Chris! This looks wonderful! And of course you're a man after my own heart with that topping of cilantro. Very impressive, don't you just love that feeling when you create something all on your own and it's really good! I do, and its only happened to me a few times.

    ReplyDelete
  4. We've only made chicken cacciatore once and liked it, but I really like the southwestern idea - very creative and it's on our list.

    ReplyDelete
  5. Good thing I just had 2 fried eggs because I'd be drooling right now.

    ReplyDelete
  6. I love the color in this dish. It looks wonderful.

    ReplyDelete
  7. Beautiful dish! What impresses me most is that you wrote it down - when I cook on the fly, er . . .create, I have a hard time remembering exactly what I did.

    ReplyDelete
  8. You knocked it out of the park with this one Chris! I love all the flavors in this and can definitely see it being added to your dinner rotation. Not to mention, you had me with the crumbled chorizo:D

    ReplyDelete
  9. What a gorgeous cacciatore. You know I don't think I've ever made this dish and we love chicken. Very creative Chris.
    Sam

    ReplyDelete
  10. Sure looks gorgeous and tasty! "Sometimes it's better to be lucky than good" and sometimes is good to get lucky - ha! Ok, going away quietly now ;-)

    ReplyDelete
  11. BOOKMARKED! You KNOW I'll be making this! It looks amazing.

    ReplyDelete
  12. When you don't use a recipe, but have gained enough knowledge to cook with what you are pretty sure will work- you've made it to the next level! Welcome! There is no turning back now...

    ReplyDelete
  13. Chris, I am definitely making this! You are the man! All of the ingredients you used sound amazing together. Thie chicken thighs looks mouthwatering.

    Please go vote for my team's cake!

    ReplyDelete
  14. Great looking dish! I dig the idea of doing a "brown 'n' bake dish" becasue yoy keep all of your flavors together. I like your recipe for the non-refried refried beans too.

    ReplyDelete
  15. Hope you can fix your tech issues. This chicken looks spectacular, drooling here!!

    Cheers,

    Gera

    ReplyDelete
  16. That looks like a tasty meal! I like the southwest take on it with the spicy peppers and tequila.

    ReplyDelete
  17. All of your chicken looks great. ALL the time.

    ReplyDelete
  18. You make some of the most mouth watering food around Chris. Definitely like your spin on this classic chicken dish.

    ReplyDelete