Juicy, tender chicken thighs cooked in a creamy, spicy chipotle pepper sauce with lots of bell peppers and onion.
Preheat oven to 350.
In a medium mixing bowl, combine heavy whipping cream, paprika, garlic powder, and salt.
Mince chipotle peppers in adobo sauce and whisk them into heavy cream mixture. Mix sauce until all ingredients are evenly incorporated. Set aside.
Preheat an oven safe cooking pan (like a cast iron pan) over medium-high heat.
Season chicken leg quarters with salt on both sides.
Add canola oil all over the hot cooking pan and place chicken legs into it. Sear chicken legs until golden brown and flip them over.
Add sliced onions and peppers to the pan, all over.
Sear chicken legs until golden brown on the other side and then pour the sauce all over the chicken and veggies. (It's okay if some vegges end up under the chicken.
Transfer the pan into the pre-heated oven and bake for 40-45 minutes.
(Time will depend on the size and the cut of the chicken used. Drumsticks and thighs may take 10-15 minutes less than a whole leg quarter.)
Serve over rice, pasta, or veggies.