These chicken thighs are perfectly seasoned then seared and slow cooked until fork tender. Served with a creamy poblano sauce. We served ours over Mexican rice. So good!
Chicken thighs don't get the recognition they deserve, in my opinion. It's a cultural thing, really. In China, dark meat is actually preferred, but here in the U.S., it is white meat that is prized. You'll usually find the chicken breast as the star of most dishes, and while I have no personal complaints against the meaty chicken breast, I can't help but find myself drawn to the wonder that is the chicken thigh. What about you? Are you a chicken thigh fan?
I don't think there is an easier part of the chicken to cook. Chicken thighs are quite forgiving. They aren't very large, usually, and take to any number of cooking methods, especially a slow cook in some seasoned stock, and it isn't really even that slow. Just 30 minutes in the oven after a quick season and sear, and BOOM. You're meal is ready. Also, file this one under "Inexpensive Meals" because, due to that aforementioned culture preference, chicken thighs are pretty darned cheap, at least where we live. Chicken thighs certainly won't break the bank. Feed the whole family and have some cash leftover.
While the chicken is cooking, whip up this super easy roasted poblano cream sauce. It is a slight bit tangy from the lime juice, but oh so full of that wonderful poblano pepper flavor you've come to love ever since you started visiting Chili Pepper Madness. Am I right?
We served ours over the Mexican rice we made recently - leftovers, yo! Get the Mexican Rice Recipe Here if you'd like to go that route. It's a great combination and rounds out the meal. Give a few squeezes of lime over the top of the dish, maybe sprinkle on some chopped cilantro. Yum! Go chicken thighs!
Baked Chicken Thighs with Roasted Poblano-Cream Sauce - Recipe
- 1 pound skinless, boneless chicken thighs – about 4 thighs
- 1 tablespoon olive oil + more as needed
- 1 teaspoon ancho powder
- 1 teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- 1 small white onion, chopped
- 1 jalapeno pepper, chopped
- ¼ cup white wine
- ¾ cup chicken broth
- FOR THE POBLANO-CREAM SAUCE
- 1 roasted poblano pepper, chopped
- 3 tablespoons crema or sour cream
- 2 tablespoons chopped cilantro
- Juice from 1 lime
- Preheat oven to 325 degrees.
- Sprinkle the chicken thighs with olive oil then season with ancho, cayenne, garlic, oregano and salt and pepper. Rub it in good.
- Heat a large oven-safe pan – I used my Dutch Oven – to medium heat and add a bit of olive oil.
- Add chicken thighs and sear a couple minutes each side.
- Add onion and jalapeno peppers and stir. Cook about 4 minutes more.
- Add white wine to deglaze. Reduce until the wine is almost gone.
- Add chicken broth and remove from heat. Cover and place in the oven. Cook for 30 minutes.
- Remove from heat and serve with your poblano-cream sauce. We served ours over Mexican Rice.
- FOR THE POBLANO CREAM SAUCE
- Add all of the ingredients to a food processor and blend until smooth. Serve!
- Learn how to roast chili peppers here.