Description
This Sheet Pan Chicken and Peppers with Tinga Sauce is a flavorful, smoky, and slightly spicy one-pan dinner that’s perfect for busy weeknights. Roasted chicken thighs and colorful bell peppers are tossed in a rich, chipotle-infused tomato sauce for a delicious, comforting meal.
Ingredients
Sheet Pan Chicken and Peppers:
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1 lb boneless, skinless chicken thighs
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3 bell peppers, sliced (red, yellow, green)
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1–2 tbsp olive oil
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1 tsp salt (to taste)
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1/2 tsp black pepper (to taste)
Tinga Sauce:
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1 tbsp olive oil
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1/2 onion, chopped
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2 cloves garlic, chopped
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1–2 chipotle peppers in adobo sauce, chopped
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1 tsp dried oregano
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1 tsp ground cumin
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1 (14 oz) can crushed fire-roasted tomatoes
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1/2 tsp salt
Instructions
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Preheat oven to 425°F (220°C).
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Pat chicken dry and arrange on a baking sheet with sliced bell peppers.
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Toss with olive oil, salt, and pepper. Roast for 30 minutes or until chicken is cooked through.
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Heat olive oil in a skillet over medium heat.
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Add onions, garlic, chipotles, oregano, and cumin. Sauté for about 10 minutes.
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Add tomatoes and salt, simmer for another 10 minutes.
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Blend sauce until smooth.
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Shred the roasted chicken and toss with desired amount of tinga sauce.
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Return to the oven for 5–10 minutes to heat through. Serve and enjoy!
Notes
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Adjust the amount of chipotle peppers for your preferred spice level.
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Use chicken breasts instead of thighs if desired, but reduce the cooking time.
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The tinga sauce can be made ahead of time and stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: Mexican-inspired