Sobrecoxas de frango temperadas para preparar refeições

Ingredientes

• 3 lb chicken thighs, skinless and fat trimmed
• 1 tablespoon safflower (or olive oil)
• 1/2 red bell pepper, chopped
• 1 tablespoon minced garlic
• 1/2 orange bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 3 celery stalks, chopped
• 1/2 red onion, chopped
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon smoked paprika
• 1 teaspoon cinnamon
• pinches of sea salt & pepper (then to taste AFTER cooking)
• freshly chopped mint
• cracked pepper

Modo de preparo

1. 1

   Set oven to 420F.

2. 2

   Season the chicken thighs in a bowl and set aside and allow to marinate (at room temperature).

3. 3

   Set a nonstick skillet on medium heat and add 1 tablespoon of safflower oil. Once hot, toss in the garlic and veggies. Cook for about 3 to 5 minutes, until the edges of the veggies are lightly seared and softer yet still crunchy. Be careful NOT to burn the garlic. Set the veggies aside.

4. 4

   Using the same skillet, lightly spray with oil (if needed), then add chicken thighs to the skillet. Sear on both sides for 2 to 3 minutes per side.

5. 5

   Add the seared veggies back to the skillet and add a pinch or two of cracked pepper on top.

6. 6

   Bake in the oven for 10 – 15 minutes. Tip: set the oven to broil for the final 2 minutes of cooking.

7. 7

   Once finished baking, garnish with mint and pepper.