Green-Chile Chicken Thighs with Arugula Salad Recipe

Name: Green-Chile Chicken Thighs with Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons New Mexican Hatch green-chile powder or other mild green-chile powder; 1 teaspoon ground coriander; 1 teaspoon dried oregano, preferably Mexican; Salt and freshly ground pepper; 12 chicken thighs on the bone, trimmed of excess skin; 2 tablespoons coarsely chopped flat-leaf parsley; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1/4 pound baby arugula; 2 tablespoons cilantro leaves; 1/2 pound queso fresco or farmer cheese, crumbled (2 cups); Creamy Grits, for serving

Servings: persons

2 tablespoons unsalted butter
3 tablespoons New Mexican Hatch green-chile powder or other mild green-chile powder
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
Salt and freshly ground pepper
12 chicken thighs on the bone, trimmed of excess skin
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 pound baby arugula
2 tablespoons cilantro leaves
1/2 pound queso fresco or farmer cheese, crumbled (2 cups)
Creamy Grits, for serving

1
Preheat the oven to 325.
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.
9
Broil the chicken 6 inches from the heat for 2 to 3 minutes, until the skin is golden and crisp.
10
Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice.
11
Season the pan juices with salt and pepper.
12
In a medium bowl, whisk the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper.
13
Add the arugula, cilantro and queso fresco and season with salt and pepper.
14
Spoon the Creamy Grits into shallow bowls and top with the chicken thighs.
15
Mound the salad alongside, drizzle the pan juices all around and serve.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 tablespoons New Mexican Hatch green-chile powder or other mild green-chile powder, 1 teaspoon ground coriander, 1 teaspoon dried oregano, preferably Mexican, and more.

Yes, Green-Chile Chicken Thighs with Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green-Chile Chicken Thighs with Arugula Salad

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