Smoky Tex-Mex Chicken & Pepper Skillet

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 Tbsp Salted Perfection Fort Worth Select Blend
• 2 Tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup low-sodium chicken broth
• 2 Tbsp fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions

1. In a medium bowl, toss the chicken pieces with 3 Tbsp of Salted Perfection Fort Worth Select Blend until evenly coated. Make sure every piece gets some of that good stuff.
2. Heat 2 Tbsp olive oil in a large, heavy-bottomed skillet (cast iron works best, bada bing!) over medium-high heat.
3. Add the seasoned chicken to the hot skillet in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until deeply golden brown and almost cooked through. Remove the chicken from the skillet and set aside.
4. Reduce heat to medium. Add the sliced onion and bell peppers to the same skillet. Cook, stirring occasionally, for 7-9 minutes, until the vegetables are softened and slightly caramelized.
5. Pour in 1/2 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This is where all the flavor lives, don't miss it!
6. Return the cooked chicken to the skillet, nestling it amongst the vegetables. Bring the mixture to a gentle simmer and cook for another 3-5 minutes, allowing the flavors to meld and the chicken to finish cooking through.
7. Remove from heat. Garnish with fresh cilantro and serve immediately with lime wedges. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!