Salt and Pepper Chicken? Sounds easy right? Well, it is! I love complicated recipes even though sometimes it’s kind of like…
This one isn’t like that! Promise! Budget friendly and full of flavor, you’re going to love this easy dish! I highly recommend making this in a cast iron skillet. Click here for the one I use. A good, heavy bottomed stainless steel pan will work well too. I have one of these from the ’70’s and it is in fantastic shape! I purchased a newer set about 10 years ago and they are used heavily. Built just like they used to
Not into spicy? That’s okay! The jalapeños in this dish are more for flavor than heat. Typically, I remove the top of the pepper with a sharp paring knife, scooping out the bulk of the seeds, and only leave behind the ribs and a few seeds just for a little kick. I love spicy, and if I’m the only one that’s going to eat it, I leave the seeds. All of them. If I drop any on the cutting board, I make sure they end up in there, lol.
**PLEASE FOR THE LOVE OF EVERYTHING YOU HOLD DEAR…. Wear gloves or some form of barrier between your hands and the peppers, mmmmkay? Seriously. I don’t mind a lingering burning sensation on random spots of my face because I got lazy and just cut the pepper throwing caution to the wind, but…. burning eyes? No fun. Felt daring or forgot? My trick to saving myself from hours of annoying stinging pain is this – as soon as you have finished man handling those fabulous little peppers, get to the sink and wash your hands with lukewarm water and dish soap, rinsing VERY well. The dish soap will lift off whatever hasn’t already settled into your skin. It’s not perfect, but it works better than just rinsing or carrying on like you’re Iron Man and it won’t affect your skin. Denial is all fun and games till your eyes are burning because you took out your contacts or had to blow your nose.
I like to serve this with a nice fresh tossed salad, or on the side of some cauli-mash!
- If using a cast iron pan (highly recommended), get it heating up on the stove, medium flame to gently bring it up to temp.
- Rinse the chicken thighs, and pat dry.
- Liberally season the chicken with the salt and pepper. Pour on the oil and coat the chicken, rubbing in the salt and pepper.
- If using a stainless steel pan, put it on the stove to heat up, on a high flame. If using cast iron, bring the flame up to high so that you don't lose too much heat when adding in the chicken.
- To your searing hot pans, add your chicken thighs, one at a time, smooth side down. Don't worry about crowding the pan. Keep the flame high and DON'T move the chicken! You want a nice deep brown sear on there. The chicken will release easily from the pan when it's ready. This can take anywhere from 10 to 12 minutes.
- When your chicken pieces are browned and the edges are starting to cook through, flip them to the not smooth side. Reduce the flame to a higher medium.
- Cook chicken until almost done.
- Reduce the flame to low, remove a couple of pieces at a time to a cutting board, and with a sharp knife, slice with the grain into thick strips, around an inch wide. There's no exact here.
- Return the strips to the pan, along with any juices that may have accumulated on your cutting board. Stir well, distributing the seasonings from in the pan, as well as the oil/juices.
- Add the jalapeños to the chicken, and stir very well.
- Let the chicken finish cooking through, and the peppers soften. I crank the heat up just for a minute or so at the end just to seal in the flavor.
Increasing or decreasing the amount of chicken? I usually stick to one pepper per pound of chicken, and then just salt and pepper liberally.