I have to be honest and say I totally made up this recipe. It was a Sunday night and I wanted to eat something different and out of my normal rotation so I googled the ingredient list I had on hand and started from there.
What came out was this amazingly delicious green sauce and perfectly spiced paprika, chicken… And then I had the idea to make a really buttery rice.
So this recipe is really three recipes that go together beautifully. It seems to be the perfect blend of sweet acid salty spicy fatty comfort - you get the idea! I highly recommend you make this for your next Sunday night family dinner!
Marinate the chicken early in the day if you can, but it’s totally not necessary.
Ingredients:
For the chicken
2 pounds boneless skinless chicken thighs
Juice and zest of 2 limes
6 garlic cloves, grated
1/3 cup Tamari or Soy Sauce
1/4 cup avocado oil
2 tablespoons smoked paprika
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried oregano
Garnish: scallions and cilantro
Method:
Whisk all the ingredients together and pour over the chicken thighs. Allow to marinate for as long as you can.
To cook the chicken, preheat your oven to 450.
Line a large baking sheet with parchment paper and lay out the chicken thighs on that. (Reserve any remaining liquid to the side. You’ll simmer that down later.)
To cook the chicken, place it on the top rack of the oven and cook it for about 30 minutes.
(while the chicken cooks, make your rice and green sauce. Recipes below.)
After 30 minutes remove from the oven and baste it with the liquid from the marinating bowl then put it back in with a little sprinkle of salt and drizzle of olive oil. You want this to cook a few more minutes until it looks bubbling and golden brown on the top. Maybe even a little crispy.
In a small sauce, pan, poor, the excess marinating liquid and any liquid that has come off of the chicken while it’s cooking. Simmer this down on a pretty high heat stirring occasionally until it gets thick. You’re going to pour this over the chicken once you plated it.
Removed from the oven, transfer to a platter, drizzle with the reduced marinade and garnish with slivered, scallions, and cilantro.
For the Green Sauce
One handful, fresh cilantro
Two jalapeños, deseeded
One ripe avocado
1/3 cup Greek yogurt
3 tablespoons honey
1/4 cup olive oil
4 scallions
Juice and zest of one lime
1 teaspoon sea salt
Method:
Place everything in your Vitamix or food processor and blitz it until it’s silky smooth.
For the Rice
1 yellow onion, chopped
1/2 cup butter
2 cups jasmine rice
4 cups chicken stock
Method:
In a large saucepan melt the butter, and add in the chopped onions. Cook these for a few minutes until they’re translucent and softened. Next add in the rice, and give it all a good stir. Finish off by pouring in the chicken stock.
Put the lid on the pot and bring this all to a simmer. Once the simmer starts quickly turned down the temperature to the very lowest setting and let it steam for about 15 to 20 minutes.
(You want to try to not lift the lid too much, but definitely check it every so often to make sure that it’s not burning at the bottom. You may need to stir it if you get the sense that is sticking, but ideally don’t stir it and just leave the lid on.)
To serve!
I love to bring this meal to the table with a fresh mango, or maybe some sliced tomato. It’s really good with fresh sparkling lemonade, and a sunset in the background.
Xo Beth
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