Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings
This dish almost tastes like the Filipino Chicken Adobo! What I love the most about this is the kick that the chilli powder added. Feel free to add more chilli powder if you want it to be spicier. Serve these chicken thighs over rice and you have yourself a meal to remember!
1 1/2 tbsp olive oil
1.5 lb (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chilli powder
Salt and fresh ground pepper, to taste
1 tbsp butter
2 cloves garlic, minced
1/2 c low sodium chicken broth (you can also use wine or juice)
Fresh chopped parsley for garnish
Step 1: Season the chicken thighs generously with garlic powder, onion powder, chilli powder, salt, and pepper.
Step 2: Place a large skillet on the stove and turn the heat to medium.
Step 3: Add in the oil and allow it to become hot.
Step 4: Add the chicken thighs into the skillet and cook for 5 minutes.
Step 5: Flip the chicken and cook the other side for 7 minutes or until done.
Step 6: Add in the butter and minced garlic, then cook for 30 seconds or until the butter has melted and garlic is aromatic.
Step 7: Pour in the chicken broth and stir until well combined. Make sure to scrape the bottom to get the brown bits.
Step 8: Cook the chicken for 1 more minute.
Step 9: Remove the chicken from the heat and sprinkle chopped parsley on top.
Step 10: Serve and enjoy!
1. Feel free to use a large skillet that 4 to 6 boneless chicken thighs could fit.
2. You can use chicken breasts instead of chicken thighs.
Calories 283 | Fat 15g | Saturated Fat 4g | Cholesterol 169mg | Sodium 190mg | Potassium 442mg | Carbohydrates 1g | Fiber 0g | Sugar 0g | Protein 33g | Vitamin A 200IU | Vitamin C 0.5mg | Calcium 18mg | Iron 1.4mg
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