Steffen's Dinners - Recipes and Photos

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A flavorful Mexican-inspired dish that is simple and fast to prepare. Chicken thighs oven-roated in a stew of tomatoes, bell peppers, potatoes, Tequila and chili power and cayenne. A complete meal in a single pan. And the best: Most of the cleanup can be done while the chicken is in the oven!

Ingredients

• 1lb / 500g chicken thighs, preferably bone-in
• 1lb / 500g small potatoes
• 2 bell peppers, cut into strips
• 2 cloves of garlic, finely chopped
• 1 medium-sized onion, finely chopped
• 2-3 tomatoes, diced
• ½ cup tomato juice (see notes)
• 1 cup / 240ml Tequila
• 2 tsp vegetable oil
• 2 tsp salt (or to taste)
• 2 tsp chilli powder or to taste
• cayenne pepper to taste
• freshly ground pepper to taste

Preparation

1. Pre-heat oven to 375F
2. Put an oven-proof heavy pan that is large enough to hold all ingredients over medium-high heat. Add vegetable oil and chicken thighs. Brown chicken from all sides. Remove and set aside. Remove excess fat from pan.
3. Reduce heat to medium. Cook onions until soft and translucent. Add bell peppers, cook for a few minutes more. Add garlic, cook for a minute.
4. Add diced tomatoes, chili powder, salt, cayenne (optional) and pepper.
5. Return chicken to pan and add potatoes. Reduce heat and simmer until half of the liquid has evaporated.
6. Add the tomato juice and transfer pan into the oven.
7. Cook until the potatoes are soft (check with fork), ca. 30min
8. Remove from oven, adjust seasoning, serve.

Notes

• Instead of fresh tomatoes and tomato juice, you can use canned tomatoes and the juice from the can
• Add the cayenne pepper if you like it spicy