Green-Chile Chicken Thighs with Arugula Salad Recipe

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Nelli Published: March 9, 2021 Modified: July 5, 2021
Green-Chile Chicken Thighs with Arugula Salad Recipe

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.

Preparation: 22 minutes
Cooking: 1 hour 28 minutes
Total: 1 hour 50 minutes

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

  1. Preheat the oven to 325 degrees F.

  2. Spread the butter in a medium roasting pan

  3. In a small bowl, combine the chile powder, coriander, and oregano with a generous pinch of salt and pepper.

  4. Sprinkle the seasonings generously over the chicken thighs, pressing to help them adhere.

  5. Transfer the chicken to the roasting pan, skin side down.

  6. Cover the chicken with foil and roast for 1 hour.

  7. Turn the chicken thighs and roast, uncovered, for 25 minutes longer, until they are cooked through and the pan juices are slightly reduced

  8. Light the broiler. Broil the chicken 6 inches from the heat for 2 to 3 minutes until the skin is golden and crisp.

  9. Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice.

  10. Season the pan juices with salt and pepper.

  11. In a medium bowl, whisk the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper.

  12. Add the arugula, cilantro, and queso fresco and season with salt and pepper.

  13. Spoon the Creamy Grits into shallow bowls and top with the chicken thighs.

  14. 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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