Brick Chicken with Pueblo Chiles, Olives and Capers

Chef Brett created this recipe to showcase a Colorado fall favorite, the Pueblo chile, in a fun preparation.

Serves 4 people

  • 6 medium-sized bone-in, skin-on chicken thighs (about 1 1/2-2lbs)   
  • 6 medium-large Pueblo chiles, in assorted colors, if possible, de-seeded and sliced lengthwise  
  • 1 red onion, sliced  
  • 3 cloves garlic, minced 
  • 2 sprigs fresh rosemary, roughly chopped     
  • Pinch red pepper flakes  
  • 1/2-1 cup green olives, pitted and halved (like Castelvetrano)  
  • 2 tablespoons capers  
  • 2 tablespoons red wine vinegar 
  • 1-2 cups chicken stock 
  • 2 sprigs fresh oregano, roughly chopped  
  • 4-5 tablespoons extra virgin olive oil 
  • Salt & pepper to taste 
  • 1 lemon, juiced  

Preheat oven to 375 degrees.

Start the chicken: Pat dry with paper towel and place in a large bowl. Season well with salt and pepper.  

Place a large cast iron or heavy-bottomed skillet over high heat. Add 3-4 tablespoons extra virgin olive oil. When oil is wavy, add the chicken thighs, skin-side down. Shake the pan to make sure the chicken isn’t sticking.   

Lower the heat to medium. Place a piece of parchment on top of the chicken and set another skillet on top. Add some weight–a brick or canned goods–to the top of the skillet. Set the heat to medium low and let the chicken cook for 5 plus minutes or until chicken skin is golden brown and crispy, then turn the chicken thighs skin-side up, repeat parchment, skillet and weights for another few minutes.    

Remove the chicken from the pan, leave the heat on low and add 2 tablespoons of olive oil. When oil starts to shimmer, add the red onions and cook until the onions begin to soften (don’t let them brown). Add Pueblo chiles and stir to combine. Season with salt and pepper and add garlic and red pepper flakes. Stir to incorporate.  

Cook the pepper mixture for a few minutes, stirring frequently, until completely soft. Add olives, capers, rosemary, red wine vinegar, chicken stock, and mix to incorporate.  

Add chicken thighs back to the pan (place on top of the veggie mixture), skin-side up and place in oven for 10-15 minutes or until chicken is cooked through.  

When the chicken is finished, season with lemon juice and garnish with fresh oregano. (I like to serve it in the same pan.)  

Season with more salt and pepper to taste if needed and enjoy.