One-Pan Spicy Chicken Thighs and Mushrooms

By Yewande Komolafe

Updated November 25, 2025

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Sophia Eleni Pappas.
Ready In
30 min
Rating
5(35)
Comments
Read comments

A fried pepper condiment of puréed bell peppers and onions known in Yorùbá as ọbẹ ata dín dín is common across West Africa as a base for stewed greens and meat. This sauce is an expression of balance in a pot, often packed with fresh, dried, fermented and hot ingredients, each rich and distinct in flavor. Here, mushrooms and chicken thighs are the lucky recipients of this mother sauce. The pivot is to simply chop jarred roasted peppers instead of crushing fresh vegetables with a grinding stone, which is a traditional yet lengthy process. Oil-packed anchovies and miso deliver exactly as expected, adding  savoriness to the depth of mushrooms. A splash of vinegar lends a tart zing to the sauce; a scatter of chopped basil adds a piquant burst.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

  • 1 ½ pounds boneless, skinless chicken thighs 

  • Salt and black pepper

  • 3 tablespoons vegetable oil

  • 1 small red onion, peeled and chopped

  • 6 garlic cloves, peeled and smashed with the side of a large knife

  • 1 teaspoon ground cumin

  • 1 Scotch bonnet or habanero chile, minced (without seeds for mild)

  • 8 to 10 oil-packed anchovies

  • 2 tablespoons white or red miso

  • 12 ounces mixed mushrooms (any kind), wiped clean and sliced

  • 1 (16-ounce) jar roasted red bell peppers, drained and chopped (2 cups) 

  • 1 cup chicken broth or water

  • ¼ cup chopped fresh basil, plus leaves for garnish (optional)

  • 1 lime, cut in wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 169 milligrams cholesterol; 423 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 4 grams fiber; 1079 milligrams sodium; 43 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pat the chicken dry and season lightly with salt and pepper. 

  2. Step 2

    Heat a large cast-iron or nonstick skillet over high and add 1 tablespoon oil. Place the chicken smooth side down and cook without moving until dark golden brown, 7 to 9 minutes. Flip the chicken and cook for an additional minute. Move the chicken to a plate, browned side up.

  3. Step 3

    Reduce the heat to medium, heat the remaining 2 tablespoon oil in the skillet and add the onion, garlic, cumin, chile, anchovies and miso. Cook, stirring frequently, until the onion is softened, the miso is broken up and the anchovies have completely broken down, about 4 minutes. 

  4. Step 4

    Increase the heat to high and stir in the mushrooms and red peppers. Cook, stirring frequently to allow the mushrooms to soften and release their liquid. Add the broth and continue to cook until the liquid collects toward the center of the pan, about 10 minutes. Season to taste with salt and pepper.

  5. Step 5

    Use a wooden spoon to create divots in the sauce. Nestle the chicken in the divots, browned side up. 

  6. Step 6

    Cook until the chicken is cooked through, about 3 minutes, adding an additional ¼ cup water if the sauce begins to dry out. The mushrooms and peppers should be soft. Top with chopped basil if using.

  7. Step 7

    Serve immediately over rice with lime wedges and top with basil leaves if using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
35 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Jess

How has no one cooked and commented on this? It was an umami flavor bomb, wow!! We LOVED it. We followed the recipe to a tee. Served over basmati rice, topped with fresh basil and lime. We will make this again soon! (P.S. the prep took some time and my stove top was a mess but thankfully it was delicious).

stephanie s

@Jess loved it too! (It took me an hour instead of 30 minutes!)

Timmy

Just curious. The description says, "A splash of vinegar lends a tart zing to the sauce," which sounds great. The recipe doesn't list vinegar but calls for lime wedges . . . guess I'll have to make it and see.

Laurie-Sue

I fear anchovies. Will this taste fishy? I can finally appreciate the benefits of a few drops of fish sauce, but 8-10 anchovies . . .I’m hoping someone will help me feel brave.

Sarah Indianapolis

Going to try it with local chicken legs instead. Wonder if I could use my food processor to stand in for getting g the fresh bell peppers to something more resembling the puree state mentioned in the opening? Not sure how far to take them.

Mallard

Why boneless skinless thighs? Bone in, skin on has more flavor and the skin provides collagen which many of us need and lack. How would you modify the recipe for bone in/skin on?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.