Crispy Chicken Thighs with Poblanos and Onions
You can never have too many main course recipes, so give Crispy Chicken Thighs with Poblanos and Onions a try. One portion of this dish contains roughly 57g of protein, 4g of fat, and a total of 950 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of cilantro, skin-on, paprika, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes around 45 minutes.
Sprinkle chicken with salt, pepper, and paprika.
Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes.
Transfer chicken to a plate; discard drippings.
Place poblano peppers and chopped onion in skillet.
Place chicken, skin sides up, in skillet.
Bake at 400 for 25 to 30 minutes.
Remove from oven, and top with chopped fresh cilantro and crumbled queso blanco.