Chicken Thighs with Poblano and Mozzarella
Indulge in tender, juicy chicken thighs baked to perfection, layered with creamy mozzarella cheese and the smoky flavor of roasted poblano peppers. This tantalizing dish combines vibrant flavors and a satisfying texture that's perfect for any dinner. Serve with a side of rice or crusty bread to soak up the delicious sauce.
ingredients
- 4 bone-in, skin-on chicken thighs
- 2 large poblano peppers
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup diced onion
- 1 tablespoon chopped fresh cilantro (optional)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Prepare the poblano peppers by roasting them over an open flame or under the broiler until the skin is blistered. Place them in a bowl, cover, and let steam for about 10 minutes. Once cooled, peel and slice them into strips.
- 3.
In a large oven-safe skillet, heat olive oil over medium heat. Season the chicken thighs with garlic powder, paprika, salt, and black pepper. Sear the chicken skin-side down for 5-7 minutes until golden brown. Flip and cook for another 5 minutes.
- 4.
Remove the chicken from the skillet and set aside. In the same skillet, add diced onions and sauté until translucent, about 3-4 minutes.
- 5.
Return the chicken thighs to the skillet, and layer with roasted poblano strips. Sprinkle shredded mozzarella cheese evenly over the chicken.
- 6.
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the cheese is bubbly and golden brown.
- 7.
Garnish with chopped cilantro if desired and serve hot. Enjoy your flavorful feast!