Ingredients:

  • 2 lbs boneless, skinless chicken thighs, sliced into strips
  • 3 large bell peppers, sliced into strips
  • 1 large white onion, sliced into half-moons
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. In a medium bowl, whisk together olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper until the salt is dissolved.
  2. Place the sliced chicken thighs at the bottom of a gallon-sized freezer-safe Ziploc bag, then add the sliced onions and bell peppers on top.
  3. Pour the marinade into the bag, squeeze out as much air as possible, and seal. Massage the bag to ensure all ingredients are thoroughly coated.
  4. Lay the bag flat in the freezer to freeze.
  5. To cook via slow cooker: Thaw in the refrigerator for 24 hours, dump contents into the Crockpot, and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken reaches an internal temperature of 165°F.
  6. To cook via stovetop: Thaw completely, heat a cast-iron skillet over medium-high heat, and sauté the contents for 8-12 minutes until chicken is cooked and vegetables are charred.
  7. For a restaurant-style finish, flash sear the cooked mixture in a screaming-hot skillet for 2 minutes and squeeze fresh lime juice over the pan before serving.