This one-pan chicken dish is packed with colorful veggies and is the most delicious sweet-and-smoky combination, thanks to the canned pineapple and chipotles in adobo. The chicken thighs are seared and then finished in the oven, making the skin super crispy.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (5 to 6 thighs)
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 head green cabbage, core removed, roughly chopped
- 10 mini bell peppers, stems removed and halved
- 1 red onion, sliced
- 1 poblano pepper, stem removed and sliced into strips
- 3 cloves garlic, sliced
- 2 chipotles in adobo, chopped, plus 1 tablespoon adobo sauce
- 1 bunch green onions, trimmed and cut into 1-inch pieces
- One 15.25-ounce can pineapple tidbits in juice
- Juice of 1 lime (2 to 3 tablespoons)
- 1/4 cup roughly chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F.
- Pat the chicken thighs dry and sprinkle both sides generously with salt and pepper. Add the olive oil to a large oven-safe pan and heat over medium-high heat until the oil is hot. Put the chicken in the pan skin-side down, and cook until the chicken easily releases from the pan and the skin is evenly golden brown, 6 to 8 minutes. Flip the chicken and cook for an additional 3 minutes. Remove the chicken to a plate and set aside.
- Add the cabbage, bell peppers, red onion and poblano peppers to the pan. Season with a generous pinch of salt and pepper. Cook the vegetables, stirring occasionally, until they soften slightly and begin to brown in places, 4 to 6 minutes. Add the garlic, chipotles, adobo sauce, green onions and pineapple tidbits and juice. Stir to combine. Turn the heat off and return the chicken to the pan, nestling each thigh into the vegetable mixture.
- Transfer the pan to the oven and roast until the chicken is cooked through, 25 to 30 minutes. Remove the chicken from the oven and garnish with the lime juice and cilantro. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 569 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 9 g |
| Sugar | 26 g |
| Protein | 34 g |
| Cholesterol | 173 mg |
| Sodium | 1419 mg |
Reviews
Made this tonight for the first time and only change we made was using fresh pineapple. O M G! So delicious! Will most definitely make again. Thank you, Valerie, for sharing and tweaking a treasured family family. A wonderful homage to your mom, and a new favorite for us.
Great combination of flavors – the sweet and spicy balance each other perfectly with the lime and cilantro at the end. Only giving it a 4/5 however because somehow I ended up with way more vegetables than is pictured. I could only fit 1/4 of my cabbage head in the pan and it was still overflowing. Because of the amount of veggies, the recipe also came out of the oven as a pot of liquid.
This is absolutely delicious!! So easy to make and definitely a keeper!! My family loved it!
Delicious!! Chicken was so juicy and all the veggies put the whole meal over there top! I will definitely make again but add 1-2 extra chipotle for more heat along with one more poblano. Served over rice
Just made this and it is outstanding. We had to cook the chicken for 45 minutes to get the clean bone test. Your right on about adding more chipotle for more spicy. I add a tablespoon of brown sugar on the end of the cook to have a spicy sweet taste. Can you tell me about the pan you used in the episode?
thanks Patrick
thanks Patrick
Just watched you fix this. Sounds awesome. It’s only me so I was wondering if it freezes well? Thanks, Suzanne