Ingredients

The following ingredients have 6 Servings
  • 1/4 cup vegetable oil (, divided)
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 4 chicken thighs (, boneless and skinless)
  • 1 red onion (, cut into thin strips)
  • 1 red bell pepper (, cut into thin strips)
  • 1 green bell pepper (, cut into thin strips)
  • 1 yellow bell pepper (, cut into thin strips)
  • 2 cloves garlic (, minced)
  • 1 lime (, cut into wedges)
  • cilantro (, chopped as garnish)

Instruction

  • Add half the canola oil to a large cast iron skillet or large skillet on medium high heat.
  • Add the chili powder, kosher salt, paprika, cayenne pepper, cumin and chicken in a small bowl and mix well.
  • Add the chicken to the skillet and cook until crisp on the outside and cooked through on the inside (about 3-4 minutes on each side) then remove from the pan.
  • Add the rest of the canola oil and the onions, bell peppers and garlic to the pan and cook for 4-5 minutes.
  • Slice the chicken, add it back into the pan and squeeze half the lime wedges over the pan before serving.