Hot Chicken Pepe

Spice up your dinner table with Hot Chicken Pepe, a bold and flavorful dish that celebrates the perfect balance of heat and richness. This hearty recipe features tender, marinated boneless chicken thighs infused with a medley of aromatic spices like smoked paprika, cayenne pepper, and fresh ginger. The chicken is seared to golden perfection before simmering in a vibrant tomato-based sauce enriched with butter for a luxuriously smooth finish. Garnished with fresh parsley or cilantro, this dish is perfect served over fluffy rice or paired with crusty bread to soak up the luscious sauce. Ready in just 45 minutes, Hot Chicken Pepe is an irresistible fusion of spice and comfort that will satisfy any craving for a fiery, home-cooked meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 600 grams Boneless chicken thighs
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Cayenne pepper
• 2 teaspoons Smoked paprika
• 4 cloves Fresh garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Lemon juice
• 3 tablespoons Vegetable oil
• 1 teaspoon Red chili flakes
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, pureed
• 250 ml Chicken stock
• 2 tablespoons Butter
• 2 tablespoons Fresh parsley or cilantro, chopped (for garnish)
• 0 Rice or crusty bread (optional, for serving)

Directions

Step 1

In a mixing bowl, combine the chicken thighs with salt, black pepper, cayenne pepper, smoked paprika, minced garlic, grated ginger, and lemon juice. Mix well to coat the chicken evenly. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of oil and the chopped onion. Sauté for 3-4 minutes, stirring frequently, until the onion is soft and translucent.

Step 4

Stir in the red chili flakes, pureed tomatoes, and a pinch of salt. Cook for 5-6 minutes until the mixture thickens and the oil begins to separate from the sauce.

Step 5

Pour in the chicken stock and bring the sauce to a gentle simmer. Return the seared chicken thighs to the pan, ensuring they are submerged in the sauce.

Step 6

Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 15-20 minutes, or until it is fully cooked and tender.

Step 7

Stir in the butter for a rich and silky texture. Taste the sauce and adjust seasonings as needed.

Step 8

Garnish with fresh parsley or cilantro. Serve hot with rice or crusty bread for a complete meal.

Nutrition Facts

Serving size	1298.8 grams (1298.8g)

Amount per serving	% Daily Value*
Calories	1873

Total Fat 126.70g	162%
Saturated Fat 34.70g	174%
Polyunsaturated Fat 25.90g
Cholesterol 601mg	200%
Sodium 5395mg	235%
Total Carbohydrate 60.20g	22%
Dietary Fiber 7.10g	25%
Total Sugars 12.00g
Protein 137.40g	275%

Vitamin D 5IU	23%
Calcium 207mg	16%
Iron 12mg	68%
Potassium 2123mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 28.5%

Carbs: 12.5%