How To Make Green-Chile Chicken Thighs with Arugula Salad
Served with arugula cilantro salad, these chile chicken thighs are roasted and broiled to achieve a crispy, golden, and juicy piece of meat.
Serves:
Ingredients
- 2tbspunsalted butter
- 3tbspNew Mexican Hatch green-chile powder,or other mild green-chile powder
- 1tspground coriander
- 1tspdried oregano
- salt and freshly ground pepper
- 12chicken thighs,on the bone
- 2tbspflat leaf parsley,coarsely chopped
- 2tbspfresh lemon juice
- 2tbspextra virgin olive oil
- ¼lbbaby arugula
- 2tbspcilantro leaves
- ½lbqueso fresco,or farmer cheese
- creamy grits
Instructions
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Preheat the oven to 325 degrees F.
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Spread the butter in a medium roasting pan
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In a small bowl, combine the chile powder, coriander, and oregano with a generous pinch of salt and pepper.
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Sprinkle the seasonings generously over the chicken thighs, pressing to help them adhere.
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Transfer the chicken to the roasting pan, skin side down.
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Cover the chicken with foil and roast for 1 hour.
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Turn the chicken thighs and roast, uncovered, for 25 minutes longer, until they are cooked through and the pan juices are slightly reduced
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Light the broiler. Broil the chicken 6 inches from the heat for 2 to 3 minutes until the skin is golden and crisp.
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Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice.
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Season the pan juices with salt and pepper.
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In a medium bowl, whisk the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper.
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Add the arugula, cilantro, and queso fresco and season with salt and pepper.
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Spoon the Creamy Grits into shallow bowls and top with the chicken thighs.
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Mound the salad alongside, drizzle the pan juices all around, and serve.
Nutrition
- Calories: 1052.88kcal
- Fat: 81.72g
- Saturated Fat: 25.45g
- Trans Fat: 0.80g
- Monounsaturated Fat: 33.39g
- Polyunsaturated Fat: 14.51g
- Carbohydrates: 4.84g
- Fiber: 0.99g
- Sugar: 1.66g
- Protein: 71.49g
- Cholesterol: 414.54mg
- Sodium: 1081.72mg
- Calcium: 286.75mg
- Potassium: 961.54mg
- Iron: 3.40mg
- Vitamin A: 238.06µg
- Vitamin C: 18.01mg
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