Spicy Chicken with Chilis


  • l lb of chicken thighs, more or less
  • 3 t canola oil
  • 3 t cornstarch
  • pinch of kosher salt
  • few grinds from the pepper mill
  • 1 sliced onion
  • 3 t sweet paprika
  • 1 t ground cumin
  • 2 cloves of garlic, minced
  • 1/2 t chili powder
  • 2 t fish sauce
  • 1/3 cup water
  • 1 crushed dried red pepper or 1 T red pepper flakes
  • 2 Poblano peppers, seeded and sliced
  • 2 Anaheim peppers, seeded and sliced


  1. rinse the chicken under cold water and mix with 1 1/2 t cornstarch and 1 t oil in a large bowl
  2. sprinkle with salt and pepper and let sit for 15 minutes
  3. heat remainder of oil in a large skillet and brown the chicken on all sides
  4. add onion and saute 5 minutes
  5. add sliced and dried peppers
  6. add paprika, cumin, garlic and chili to skillet and move the chicken around so the spices get mixed up a little
  7. cook until the onion and peppers soften and the chicken is cooked through
  8. mix remaining cornstarch, fish sauce and 1/3 cup water, whisking until it’s smooth
  9. add to skillet
  10. cook for a few more minutes until the sauce thickens
  11. adjust seasonings – salt, pepper and even more red pepper flakes (if you’re brave)
  12. serve on rice