Chicken with Jalapeño Onion Gravy

This is a true oldie but a goodie. I made this recipe for the blog a long long time ago, in a galaxy very close. It was a favorite! But....I made a bunch of other stuff instead of it for a long time. And then I finally got it together.

Jalapeño peppers have a long history. Rumor has it that the name "jalapeño" comes from the Nahuatl word "xal-li" (meaning sand/gravel) and "pan" (place of) region where they were first cultivated, near Jalapa, MX. It's believed they've been used since 6000 B.C. Their popularity spread as explorers arrived in the 16th century, and it's been said that American cultivation has made them less hot over time as they were bred with bell peppers. I know I've noticed a difference - sometimes I buy peppers with flavor but no heat, other times it's like they were grown in hell.

I do my best to buy locally grown peppers and they are generally quite hot.

How about a word from our resident nutritionist, Mallory?

Nutrition time! Let’s talk about jalapeños—the fiery little green health ninjas that strut into your recipes like they own the place. Loved by daredevils, feared by the faint-hearted, and underestimated by just about everyone, these spicy gems are more than just a heat machine for your nachos. They're a nutritional powerhouse wrapped in a cloak of capsaicin-induced drama.

Did you know that a single jalapeño has just four calories? Four! That’s fewer than the energy it takes to blow on it when you're convinced it’s too hot to eat. But those four calories pack a punch of vitamin C—yes, these green flames are like citrus fruits in disguise. In fact, a single jalapeño can give you 10% of your daily vitamin C needs. Not bad for a veggie that spends most of its life terrorizing your taste buds.

But wait—there’s more! Jalapeños are surprisingly rich in vitamin K, a nutrient crucial for blood clotting and bone health. That’s right: the same pepper that makes you cry like a baby is quietly working to keep your skeleton sturdy.

They also have a modest amount of folate, which is essential for DNA repair and cell division. Pregnant? Maybe skip the raw jalapeños, but appreciate that they’re offering folate-packed support for you and your little one.

And if you’re looking for a dose of dietary fiber, jalapeños have got your back. A single pepper delivers about 2% of your daily fiber needs. While it’s not a kale salad, it’s a spicy step in the right direction for digestion.

Did you also know that jalapeños contain manganese? Bet you didn’t expect manganese to enter the chat. Jalapeños contain trace amounts of this mineral, which supports metabolism, bone health, and even brain function. So technically, eating jalapeños makes you smarter. Or at least that’s what I’m telling myself.

Jalapeños also come packed with A, B, C... and E! Jalapeños are an unexpected source of vitamin E, the skin-loving, cell-protecting antioxidant. Pair that with their vitamin C content, and they’re like a mini anti-aging regimen wrapped in a pepper.

Jalapeños might be small, but they’re packed with nutritional benefits that make them a superfood in disguise. Sure, they’re famous for their spicy kick, but beneath that fiery exterior lies a wealth of vitamins, minerals, and health-boosting compounds, giving them a deserved spot on your plate beyond just spicing things up.

Thanks, Mal!

I love the idea of eating something that not only tastes great, but feeds my metabolism! This is a pretty simple recipe, making it a great weeknight choice. I used chicken thighs for this, but breasts work great, too. I started by lightly seasoning the chicken with salt and pepper. I heated my cast iron skillet over medium-high heat, then cooked the chicken on both sides in some oil until they were lightly browned. 

This can be served with rice or veggies, but my personal favorite is mashed potatoes. Gravy on mashed potatoes is an obviously delightful pair, but the flavors also just combine so well.

This all looked pretty on a plate, too.

So, we talked about the decline of spice in peppers. Is this a spicy recipe? No, not really! Cooking the peppers and onions for a while in the pan with the sugar really sweetened them. My partner is a spicy fanatic and was surprised given how many jalapeños were in this just how sweet it was.

Chicken with Jalapeño Onion Gravy Recipe

Ingredients:

1 onion
1 jalapeño

1 tablespoon cooking oil (I used avocado)
1 tablespoon butter 
4-5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
2 teaspoons minced garlic
1 cup chicken broth or bouillon dissolved in water
1 tablespoons brown sugar
1 teaspoon parsley
1 teaspoon basil
1 tablespoon cornstarch dissolved in 1/4 cup water

Instructions:

Slice onion and jalapeño pepper into thin strips. Add cooking oil to a heated cast iron or nonstick skillet and heat to medium. Add onion and pepper and cook over medium heat for about 5-7 minutes, stirring frequently. Season chicken with salt and pepper. Once the onions are soft, add the chicken and cook for 3-5 minutes on each side to brown lightly. To make the gravy, add chicken broth, brown sugar, bay leaves and parsley to the pan and bring the mixture to a simmer. Lower the heat to medium low and let the chicken cook in the gravy for 15 minutes. In a small bowl, mix water with cornstarch with a fork or whisk to remove any chunks. Add the mixture to the gravy and stir. After 2-3 minutes, remove pan from heat and serve.