![](https://cdn.statically.io/img/www.allrecipes.com/thmb/d51TASLEO_iRzCfiiz4ezgPWsMY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9089156-73e12b8a63914260864b9afaf4e3e38c.jpg)
Ingredients
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2 pounds bone-in chicken thighs
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salt and freshly ground black pepper to taste
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1 tablespoon oil
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1 tablespoon salted butter
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1 cup Hatch chile peppers, seeded and sliced
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1 cup sliced onion
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3 cloves garlic, pressed
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½ cup heavy whipping cream
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2 tablespoons taco seasoning
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Season chicken thighs with salt and pepper.
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Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
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Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
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Place chicken on top of onions and chiles and cover with foil.
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Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
563 | Calories |
40g | Fat |
12g | Carbs |
38g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 563 | |
% Daily Value * | |
Total Fat 40g | 51% |
Saturated Fat 16g | 78% |
Cholesterol 176mg | 59% |
Sodium 473mg | 21% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 6% |
Total Sugars 5g | |
Protein 38g | 75% |
Vitamin C 4mg | 4% |
Calcium 51mg | 4% |
Iron 2mg | 12% |
Potassium 352mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.