This recipe offers a delightful fusion of flavors with succulent chicken thighs seasoned with green chile and aromatic herbs, roasted to perfection, and served atop creamy grits. An arugula salad with cilantro and queso fresco provides a refreshing contrast, making this dish a complete, satisfying meal.
Photos of Green-Chile Chicken Thighs with Arugula Salad Recipe
The key ingredient that gives this recipe its unique flavor is New Mexican Hatch green-chile powder. It might not be a staple in your pantry but is worth the trip to the supermarket for its earthy heat. Another special ingredient is queso fresco, a fresh and crumbly Mexican cheese that adds a creamy texture to the salad. Finally, the recipe calls for baby arugula, which is a bit more delicate and less bitter than the mature variety.
Green Chile Chicken Thighs Ingredients and Arugula Salad Ingredients
Unsalted butter: Used for greasing the roasting pan and giving the chicken a rich flavor.
New Mexican Hatch green-chile powder: Gives the chicken its distinctive earthy heat.
Ground coriander: Adds a mild, sweet and floral flavor to the chicken.
Dried oregano: Gives a herbaceous lift to the chicken seasoning.
Chicken thighs: The main ingredient, chosen for its flavor and tenderness.
Flat leaf parsley: Adds brightness and freshness to the pan juices.
Lemon juice: Provides acidity, balancing the rich flavors of the dish.
Extra virgin olive oil: Used for dressing the arugula salad.
Baby arugula: Forms the base of the salad, providing a peppery crunch.
Cilantro leaves: Offers a fresh, citrusy note to the salad.
Queso fresco: Gives the salad creaminess and a mild tanginess.
Creamy grits: Serves as the bed for the succulent chicken thighs, adding a comforting, creamy element to the dish.
One reader, Ambrose Forster says:
The green chile chicken thighs with arugula salad recipe is a game-changer! The chicken is succulent and flavorful, and the arugula salad adds a refreshing contrast. The combination of spices is perfect, and the dish is easy to prepare. It's a definite winner for a delicious and healthy meal.
Cooking Techniques for Green Chile Chicken Thighs with Arugula Salad
How to roast the chicken thighs: The chicken thighs should be roasted in a preheated oven at 325 degrees F. First, spread the butter in a medium roasting pan. Then, season the chicken thighs with the chile powder, coriander, oregano, salt, and pepper. Place the chicken in the roasting pan, cover with foil, and roast for 1 hour. After that, turn the chicken thighs and roast, uncovered, for 25 minutes longer until they are cooked through and the pan juices are slightly reduced.
How to broil the chicken: After roasting, the chicken thighs should be broiled 6 inches from the heat for 2 to 3 minutes until the skin is golden and crisp.
How to make the salad dressing: In a medium bowl, whisk together the lemon juice, olive oil, and season with salt and pepper. Then, add the arugula, cilantro, and queso fresco, and season with salt and pepper.
How to serve: Spoon the creamy grits into shallow bowls and top with the chicken thighs. Mound the salad alongside, drizzle the pan juices all around, and serve.
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
Pro Tip for Perfectly Cooked Chicken Thighs
When roasting chicken thighs, it's important to start with the skin side down. This allows the fat under the skin to slowly render out over the course of cooking, resulting in a juicier chicken and a crispier skin. When you turn the chicken over for the final roasting, the skin gets a chance to become golden and crispy. Also, don't forget to broil the chicken at the end of the cooking process. This step helps to achieve a beautifully browned and crispy skin.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Marinate the chicken thighs the night before to allow the flavors to penetrate the meat, saving time on the day of cooking.
One-pan wonder: Use a roasting pan to both cook and serve the dish, minimizing cleanup and saving time.
Multi-task: While the chicken is roasting, prepare the arugula salad and creamy grits to maximize efficiency in the kitchen.
Quality ingredients: Use pre-washed arugula and pre-crumbled queso fresco to cut down on prep time and make the recipe more convenient.
Efficient seasoning: Combine the spices for the chicken thighs in advance to streamline the seasoning process and save time during cooking.
Substitute Ingredients For Green-Chile Chicken Thighs with Arugula Salad Recipe
unsalted butter - Substitute with olive oil: Olive oil can provide a similar richness and flavor to the dish, while also being a healthier alternative.
new mexican hatch green-chile powder - Substitute with ancho chile powder: Ancho chile powder has a similar smoky and earthy flavor profile, which can work as a substitute for the green chile powder.
ground coriander - Substitute with cumin: Cumin can add a warm and aromatic flavor similar to coriander, making it a suitable substitute in this recipe.
dried oregano - Substitute with dried thyme: Dried thyme can provide a similar earthy and slightly floral flavor to the dish, complementing the other ingredients well.
chicken thighs - Substitute with turkey thighs: Turkey thighs can be used as a substitute, offering a similar texture and flavor to chicken thighs.
flat leaf parsley - Substitute with cilantro: Cilantro can provide a fresh and herbaceous flavor, adding a different but complementary element to the dish.
fresh lemon juice - Substitute with lime juice: Lime juice can provide a similar level of acidity and citrusy brightness to the dish.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for olive oil in this recipe.
baby arugula - Substitute with baby spinach: Baby spinach can be used as a substitute, offering a similar tender texture and mild, slightly peppery flavor.
cilantro leaves - Substitute with chopped scallions: Chopped scallions can provide a mild onion flavor and a pop of color, similar to cilantro.
queso fresco - Substitute with feta cheese: Feta cheese can offer a tangy and slightly salty flavor, similar to queso fresco, and can be crumbled over the dish.
creamy grits - Substitute with creamy polenta: Creamy polenta can be used as a substitute, providing a similar creamy and comforting base for the dish.
Presentation Tips for Green Chile Chicken Thighs with Arugula Salad
Elevate the chicken thighs: Carefully arrange the roasted chicken thighs on the plate, ensuring they are positioned in an appealing and visually striking manner. The skin should be golden and crisp, and the meat should be positioned to showcase its succulence and tenderness.
Garnish with arugula salad: Place a generous portion of the vibrant arugula salad alongside the chicken thighs, creating a colorful and refreshing contrast to the rich and flavorful chicken. Ensure the salad is artfully arranged to enhance the overall presentation.
Drizzle with pan juices: Delicately drizzle the flavorful pan juices over the chicken and around the plate, adding a glossy sheen and a burst of aromatic essence to the dish. The pan juices should be distributed evenly to enhance the visual appeal and tantalizing aroma.
Sprinkle with queso fresco: Sprinkle crumbled queso fresco over the chicken and salad, adding a touch of creaminess and a pop of contrasting color to the dish. The queso fresco should be evenly distributed to create a visually appealing and inviting presentation.
Accompany with creamy grits: Serve a small portion of creamy grits in a separate bowl or alongside the chicken thighs, ensuring the texture and consistency are smooth and luxurious. The creamy grits should complement the dish and add a touch of indulgence to the overall presentation.
Storage and Freezing Instructions for Green Chile Chicken Thighs
Here are the storing and freezing guidelines for the green chile chicken thighs with arugula salad recipe:
- To store leftovers, allow the chicken thighs to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
- For the arugula salad, store it separately in an airtight container lined with paper towels to absorb excess moisture. It's best to consume the salad within 1-2 days for optimal freshness.
- If you want to freeze the chicken thighs, wrap each thigh individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable bag. Label the container with the date and freeze for up to 3 months.
- To reheat frozen chicken thighs, thaw them overnight in the refrigerator. Preheat the oven to 350°F (175°C) and place the thighs in a baking dish. Cover the dish with foil and bake for 15-20 minutes or until heated through.
- It's not recommended to freeze the arugula salad as the delicate greens will wilt and become soggy upon thawing. It's best to prepare the salad fresh when needed.
- If you have leftover creamy grits, store them in an airtight container in the refrigerator for up to 5 days. Reheat the grits in a saucepan over low heat, stirring occasionally and adding a splash of water or milk to restore the creamy consistency.
How To Reheat Leftover Green Chile Chicken Thighs
Preheat your oven to 350°F (175°C). Place the leftover chicken thighs on a baking sheet lined with foil or parchment paper. Loosely cover the chicken with another piece of foil to prevent it from drying out. Bake for 15-20 minutes, or until the chicken is heated through and the skin is crispy.
For a quicker option, you can use the microwave. Place the chicken thighs on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until the chicken is heated through. Be careful not to overheat, as this can cause the chicken to become tough and rubbery.
If you have an air fryer, you can use it to reheat the chicken thighs. Preheat the air fryer to 375°F (190°C). Place the chicken thighs in the basket and cook for 5-7 minutes, or until the chicken is heated through and the skin is crispy.
For the arugula salad, it's best to store the dressing separately from the greens to prevent them from wilting. When you're ready to serve, toss the arugula, cilantro, and queso fresco with the reserved dressing. If the dressing has solidified in the fridge, let it sit at room temperature for a few minutes or microwave it for 10-15 seconds to loosen it up.
If you have leftover creamy grits, you can reheat them in the microwave or on the stovetop. For the microwave, place the grits in a microwave-safe bowl and add a splash of milk or water to loosen them up. Microwave on high for 1-2 minutes, stirring every 30 seconds, until the grits are heated through. For the stovetop, place the grits in a saucepan over medium-low heat. Add a splash of milk or water and stir constantly until the grits are heated through and creamy.
Interesting Trivia About Green Chile Chicken Thighs
The recipe includes hatch green-chile powder which is made from New Mexican hatch green chiles. These chiles are known for their unique flavor and are a staple in Southwestern cuisine. They add a delicious and slightly spicy kick to the chicken thighs, making this dish a flavorful and satisfying meal.
Budget-Friendly: Making Green Chile Chicken Thighs at Home
This green chile chicken thighs with arugula salad recipe is moderately cost-effective for a household. The use of affordable ingredients like chicken thighs, green chile powder, and arugula makes it budget-friendly. The dish offers a delightful blend of flavors and textures, earning a solid 8/10 rating. The approximate cost for a household of 4 people is around $25, making it a reasonable option for a satisfying and flavorful meal.
Is This Chicken and Arugula Salad Recipe Healthy?
The green chile chicken thighs with arugula salad recipe is a flavorful dish that incorporates some healthy ingredients, but it also has some elements that could be improved upon from a nutritional standpoint. Here's a breakdown of the recipe's healthiness:
Positive aspects:
- Chicken thighs are a good source of protein
- Arugula is a nutrient-dense leafy green, providing vitamins, minerals, and antioxidants
- Cilantro and parsley add fresh flavor and additional nutrients
- Queso fresco is a lower-fat cheese compared to many other varieties
Negative aspects:
- The recipe uses butter, which is high in saturated fat
- The chicken skin is left on, which increases the fat content of the dish
- The amount of salt and pepper used is not specified, making it difficult to control sodium intake
- Creamy grits, depending on the recipe, may be high in calories and carbohydrates
To make this recipe healthier, consider the following suggestions:
- Use olive oil instead of butter to reduce saturated fat content
- Remove the chicken skin before cooking to decrease the overall fat content of the dish
- Be mindful of the amount of salt and pepper used, and consider using low-sodium alternatives when possible
- Opt for a whole-grain or cauliflower-based grits recipe to increase fiber and nutrient content while reducing carbohydrates
- Increase the proportion of arugula in the salad for added nutrients and fiber
- Add more colorful vegetables to the salad, such as cherry tomatoes or bell peppers, to boost the dish's nutrient profile
- Use a light vinaigrette dressing instead of the olive oil and lemon juice mixture to reduce calorie content
Editor's Opinion on Green Chile Chicken Thighs with Arugula Salad
The combination of the smoky green chile seasoning on the tender chicken thighs, paired with the bright and peppery arugula salad, creates a harmonious balance of flavors and textures. The creamy grits provide a comforting base for the dish, while the queso fresco adds a touch of richness. The use of fresh herbs and citrus in both the chicken and salad elevates the overall freshness of the dish. The recipe showcases a thoughtful blend of Southwestern and Mediterranean influences, making it a delightful and satisfying meal.
Enhance Your Green-Chile Chicken Thighs with Arugula Salad Recipe with These Unique Side Dishes:
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Why trust this Green-Chile Chicken Thighs with Arugula Salad Recipe:
This recipe offers a tantalizing fusion of flavors and textures, ensuring a delightful dining experience. The succulent chicken thighs, infused with aromatic new mexican hatch green-chile powder and zesty lemon juice, are a testament to its bold and authentic flavors. The vibrant arugula salad, adorned with creamy queso fresco and dressed with luscious olive oil, adds a refreshing contrast. The meticulous attention to detail and harmonious blend of ingredients exemplify the culinary expertise behind this recipe, earning the trust of discerning home cooks.
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