Heat 2 tablespoons oil in a large cast-iron skillet over high. Add garlic, chiles, bell peppers and onion. Season with 1 1/2 teaspoons salt and 1 teaspoon pepper, and cook, stirring often, until vegetables are soft and lightly charred, 12 to 15 minutes. Transfer vegetables to a plate; set aside. Do not wipe skillet clean.Season chicken evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat remaining 1 tablespoon oil in skillet over high.
Add chicken, and cook until browned and a meat thermometer inserted in thickest portions registers 165°, about 12 minutes per side for breasts and about 8 minutes per side for thighs. Transfer chicken to a cutting board; let rest 5 minutes. Cut chicken crosswise into thin strips. Do not wipe skillet clean.Return vegetable mixture to skillet, and cook over medium heat, stirring often, until heated through, about 2 minutes. Remove from heat; add chicken strips and toss to combine.
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Source: THR - 🏆 411. / 53 Read more »