Chile Lime Chicken
April 16, 2021 | By Jeremy Scheck | 9 Comments
Chile Lime Chicken
Ingredients
- 4 chicken breasts, cut into strips (1 lbs)
- 1/2 cup (120g) flour (in a small bowl)
- Chili powder, to taste
- Garlic powder, to taste
- Dried Oregano, to taste
- Cumin powder, to taste
- Salt and Pepper, to taste
- 2-3 tablespoons high heat oil (such as avocado)
- 1 tablespoon butter (optional, can sub oil)
- 2 hot peppers, (such as poblano or jalapeño), thinly sliced
- 2 sweet bell peppers, sliced
- 1 red onion, sliced
- 1 cup chicken stock
- 1 tablespoon honey
- 2-3 limes
- Chopped cilantro
Instructions
- Preheat the oven to 400° F.
- Season both the chicken breast and the flour generously with chili powder, garlic powder, dried oregano, cumin powder, and salt and pepper.
- Add the oil to a large (oven safe) pan and bring to medium heat. Dip the chicken pieces into the flour to lightly dredge, then add to the hot pan. It's better to work in batches than crowd the pan.
- Add the butter, and cook the chicken a few minutes on each side to brown the sides, but do not try to cook the chicken all the way through. When the chicken is browned on two sides, remove to a plate and repeat with the second batch if necessary.
- When all the chicken is browned and set aside on a plate, add the peppers and onions to the hot pan. Let them cook 2-3 more minutes and develop some color.
- Pour the chicken stock and honey over the peppers and onions, add the chicken back to the pan, and nestle it in. You want the chicken to be about half covered in the sauce.
- Place in the oven for 20 minutes to finish cooking. In the mean time, prepare rice if desired. Serve with abundant fresh lime juice and cilantro.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
Fantastic!!! And so easy. Will reheat really well, and I can pre chop all the veggies making this an easy weeknight meal.
Made this last night! Sooo good and super easy!!
I made this tonight, it was delicious and my whole family loved it. Thanks for sharing!
Made it today for iftar and I really loved it. It was very easy to make and he chicken was super juicy . Definitely will be making again.
this was sooooooo good. i had it with some cilantro lime rice in corn tortillas. so easy and delicious
Didn’t even bake it since the small tenders cook so fast and the chicken turned out perfect and juicy
Love it , about to try it .
I made your recipe and it was delicious! My toddler babies also enjoyed it! Thank you for sharing this yummy recipe with us! 🥰
I’d recommend using something a little hotter than a jalapeño because a lot of the spice is lost while baking. I also threw a little MSG into my day 2 leftovers of this and it really helped bring the flavors together! Overall, a huge fan and would make again.