Crispy Chicken Thighs with Poblanos and Onions
Photo: Laurey W. Glenn; Styling: Vanessa McNeil Rocchio
This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.
Yield: Makes 6 servings
- 3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
- 2 teaspoons vegetable oil
- 3 large poblano peppers, seeded and chopped
- 1/2 large white onion, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso blanco
- 1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
- 2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
- 3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
- 4. Place poblano peppers and chopped onion in skillet. Place chicken, skin sides up, in skillet.
- 5. Bake at 400° for 25 to 30 minutes. Remove from oven, and top with chopped fresh cilantro and crumbled queso blanco.
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