Chile Chicken

At Tuesday’s CSA pickup I was giving a stalk of epazote and cautioned to use it sparingly.  Epazote is an herb added to beans to help reduce gas.  After getting the veggies home, my mouth immediately began craving chile coated chicken to accompany the black beans I just HAD to make.


  • 1 lb. of boneless skinless chicken thighs
  • small sliced red onion
  • small sliced red bell pepper
  • 1 lime
  • ground chipotle chili powder, ground cumin, salt, garlic powder


  1. Wash chicken and pat dry.  In a small bowl, cover chicken with the juice of 1/2 lime, ~1 tbsp chili powder, ~1/2 tbsp cumin, 1/2 tsp garlic powder, and salt to taste.  Stir together to coat chicken evenly.
  2. Set the stove to med-high.  Heat a stainless steel (not non-stick) skillet lightly covered with olive oil.
  3. Once the oil is hot, add chicken (smooth side down).  Cook for 10 minutes.
  4. Flip chicken over.  Squeeze remaining lime over the pan and let chicken cook for an additional 10 minutes.
  5. Remove chicken from the pan (keep warm).  Add onions and peppers and saute until veggies are soft.
  6. Serve chicken on top of bed of sauteed veggies.

Note: This chicken is great for tacos.  The meat is smoky without being hot and pairs well with fresh salsas.  Using chicken thighs allows you to sear the chicken on top of the stove without drying it out.


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