I’ve got an easy, gluten-free recipe that involves some chicken thighs (yes, I’m becoming OBSESSED with cooking chicken thighs), a few types of peppers, and a cast iron skillet. That’s all you need for this cast iron chicken thighs recipe.
It’s pretty obvious after briefly strolling through my site, I’m a big chicken fan. I LOVE chicken and all the gluten-free recipes I can create with it. Chicken is versatile, but it’s plain. One way that people like to add flavor to chicken is pouring lots of spices and rubs and salt and pepper on it.
Now, although Kosher salt and freshly ground peppercorn are my faves when it comes to any kind of gluten-free cooking, I will tell you it’s not necessary. The BEST way to flavor chicken in gluten-free recipes is using fresh vegetables and herbs.
Basically, if you want a clean weeknight dinner this week, make this recipe! It uses the basic elements for flavoring. Yes, you’ll need a bit of oil so things don’t stick to the pan, but not alot at all.
Mostly, the fat from the skin on the chicken thighs will do the job of basting. And creating flavor. Alot of people don’t realize that when it comes to cooking. Use the natural fat you have! It’s the BEST when it comes to flavoring Gluten-Free recipes!
You see, I don’t make gluten-free recipes to change everything up and create out of the ordinary dishes that you would NEVER have the ingredients or knowledge to buy at the grocery store. Ok, except for occasionally. Cause it’s fun to go wild!
But seriously, I like making dishes that YOU can cook at home.
That bring a TON of flavor without having to buy three pages worth of ingredients. Let alone not knowing which isle to get them from!
I also don’t enjoy making bland recipes. I know, this might come as a shock to some of you. Many gluten-free dishes can sometimes become bland. Now, many dishes are NATURALLY gluten-free. But some created are quite bland, which I believe deters people from eating them.
Here is the thing: if you HAVE TO or WANT TO EAT OR COOK gluten-free, you’ll want to keep coming to my blog. There is really no room for blandness here. If you like food, and like flavor, and like to eat, then here is why you should visit.
I don’t like cooking for the average dieter. I like cooking for the average foodie. Yes, that word foodie is overdone, but I don’t care.
It’s 2019, and I had a BAD year last year, SO if you’re a foodie and you wanna use the term, then welcome! These recipes are not diet recipes.
The reason why I began my food blog (I originally started blogging back in 2015 and taking professional food photos, but my site eventually was hacked and completely ruined. I changed my blog name and brand, and essentially had to start over. It SUCKED! But, why sit back and let it ruin things! The grass is always greener on the other side.) is because I really really wanted to share with people HOW TO MAKE Gluten-Free RECIPES from classic dishes. And make them authentic and flavorful, without having to add too much ‘stuff’ in order to create a taste that mimics dishes that DO contain gluten.
I didn’t want that at all. In fact, I have found that the lesser the ingredients, the better.
Take this chicken, for instance.
You’ve got chicken thighs. Buy some organic, succulent chicken thighs from your local butcher or grocer. The fat on chicken thighs is worth so much more than you know: it flavors the dish. It’s the first element of flavoring.
Natural fats are KEY to flavoring Gluten-Free recipes. Then there are the peppers. We’ve got some poblano peppers mixed into this dish, as well as Anaheim. These two combinations, when cooked low and slow and infused with the meat, create a fantastic chicken flavor. Powdered flavor to mimic it? No sir.
Buy the real stuff. Buy the real peppers that give off that slight heat. For this dish, it’s essential.
I could go on and on. And I can’t wait for this year on the blog when it comes to flavoring Gluten-Free recipes! I am VERY passionate about this and can’t wait to share some more of my ideas.
In the meantime, enjoy this cast iron chicken thighs recipes. Cause it’s an oldie recipe on my blog. And cause it’s the bomb! And you’ll easily find the ingredients and read the method on how I flavor the dish in the recipe below. I’m so excited to hear how it turns out! Hashtag #feedingglutenfree if you make it, as I’d LOVE to check it out!
Gluten-Free Cast Iron Chicken Thighs With Poblano Peppers
- 4 chicken thighs skin on
- salt and pepper for chicken to season
- 2 large poblano peppers sliced length wise, stems & seeds removed
- 2 large Anaheim hot peppers sliced length wise, stems & seeds removed
- 1 large yellow onion or 2-3 medium sized, sliced
- 1/3 cup gluten-free soy sauce San-J makes gluten-free
- 2/3 cup water
- 3 large garlic cloves chopped
- taco seasoning optional
- Jalapenos optional
- cilantro and avocado to top
- olive oil good California olive oil
- Heat a thinly oiled cast iron skillet to medium high or high heat.
- Preheat oven to roast at 350 degrees.
- Pat dry chicken thighs, leaving skin on.
- Season both sides of thighs with kosher salt and ground black peppercorn.
- Once skillet is hot, place thighs in skillet, skin side down.
- Let skin sear for approximately 3-4 minutes, or until golden brown and crispy.
- Turn thighs over and cook for another 2 minutes.
- Remove thighs from skillet onto a clean plate when finished, and set aside.
- Lower skillet heat to medium or medium low.
- A minute later, add a tablespoon of olive oil, then throw on the sliced onions. Let onions cook for approximately 7 minutes. Stir occasionally. It’s okay to have a bit of a char to them! Also, the sweat from the onions should bring up the scrapings from the chicken on the bottom of the skillet.
- Once onions are softened and darkened a bit, add the sliced peppers. Be sure to stir around so the peppers can reach the bottom of the pan. Let cook for approximately 7-10 more minutes, stirring occasionally.
- Up your heat to medium if you haven’t already. Add garlic, water and gluten-free soy sauce and mix thoroughly. Let sautee for approximately 2 minutes.
- Take the chicken thighs that were set aside, and place in skillet with vegetable mixture. Place thighs around skillet so they are laid out evenly, preferably not touching. And push the vegetables to the side a bit so they are not completely under chicken.
- Sprinkle koshers salt and pepper over everything to taste, then place cast iron skillet in heated oven.
- Turn off stovetop range.
- Cook in oven for approximately 40-45 minutes, or until chicken juices run clear and thighs reach an internal temperature of about 165 degrees.
- You can baste the chicken with the sauce if desired halfway through cooking time. If things look like they are drying out, add a small amount of water to the sauce.
- Once cooked, remove from oven then plate and serve immediately.
- Offer cilantro, avocado, jalapeno peppers and sour cream on the side for anyone who wants it.