Description
A delicious recipe featuring crispy chicken thighs seasoned with spices and served over flavorful cilantro-lime rice.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 4–5 jalapeño peppers
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco
- 2 garlic cloves
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Preheat your oven to 425°F.
- Rub the chicken thighs with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper, making sure to rub the spices under and over the skin. Let them sit at room temperature for 15 minutes.
- Place the chicken skin-side up on a rimmed baking sheet and roast for 35-40 minutes until the skin is golden and crispy and the internal temperature reaches 165°F.
- Wash the jasmine rice in cold water until the water runs clear, then combine it with chicken broth and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until tender and the liquid is absorbed.
- In a food processor, blend the jalapeños, cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil until smooth and creamy.
- Fluff the rice with a fork and stir in butter, chopped cilantro, and lime juice until well combined.
- Let the chicken rest for 5 minutes after removing from the oven, then serve over the cilantro-lime rice with generous drizzles of the green sauce.
Notes
- This dish pairs well with a side salad or steamed vegetables.
- Adjust the number of jalapeños based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg