Print

Lemon Chili Chicken With Peas

Top view. White deep platter with 5 browned cooked chicken thighs on a bed of bright green peas and cooked peppers. Serving silverware on side.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This lemon chili chicken with peas recipe combines chicken thighs with red chilis, cumin, turmeric, garlic, ginger, and fresh lemon juice.

Ingredients

  • 1 Tbsp olive oil
  • 2lb (~10 total) boneless, skinless chicken thighs
  • 1 cup red pepper, diced
  • 1 fresno red chili, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, zested
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 3/4 cup white wine
  • 2/3 cup fresh lemon juice (~ 3 juicy lemons)
  • 16 oz frozen peas, defrosted
  • 1 tsp aleppo red peppers- as garnish
  • olive oil if / as needed

Instructions

  • Lightly salt and pepper both sides of the chicken.
  • Heat a large pan to medium high heat and add the butter.  When melted and sizzlin', add the chicken (prettier side down). 
  • Pan fry until browned on the "pretty" side only (~3-4 minutes).  Remove from pan and set on a plate.
  • Lower heat and add the red peppers and cook ~ 4-5 minutes uncovered or until soft (not browned).  
  • Add garlic and ginger and cook ~ 1-2 minutes or until fragrant. Add a little olive oil if the pan is too dry.
  • Stir in coriander, cumin, turmeric, and salt. Add olive oil if needed to integrate the spices.  Stir ~ 1 minute or until fragrant.
  • Add wine, lemon juice, and chicken with any juices to the pan.
  • Bring to a boil.  Cook ~ 12 minutes uncovered, stirring occasionally. 
  • Flip the chicken, cover, and cook an additional ~ 12 minutes or until chicken temp reaches 165F and juices run clear. 
  • Add peas to pan, cover & cook ~ 3-5 minutes or until peas are hot and still vibrant in color.
  • Add salt to taste and garnish with Aleppo Red Peppers flakes.  Happy Eating!  Beckie

Notes

  • Want to use your crockpot or Instant Pot instead?  No problem.  Throw all the ingredients in a crockpot on low for 4-6 hours or follow your Instant Pot instructions for chicken thighs.  Sear the chicken first or just throw it all if you don't have time for the sear.
  • A 12" skillet or pan fits 2 lbs of boneless, skinless chicken thighs.
  • Don't have Aleppo red peppers?  Cool, use crushed red chili flakes or Gochugaru (Korean chili pepper flakes)

Find it online: https://eatsimplefood.com/lemon-chili-chicken/