Ingredients
Scale
- 4 bone-in chicken thighs, skin-on
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 cup orange juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 small red bell pepper, diced
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Mango salsa: 1 cup diced mango, 1/4 red onion, 1 small jalapeño minced (optional), 2 tbsp chopped cilantro, 1 tbsp lime juice, pinch salt
Instructions
- Prepare mango salsa by combining mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Set aside.
- Whisk orange juice with garlic, cumin, paprika, chili powder, and salt. Brush over chicken thighs.
- In an oven-safe skillet, sear chicken skin-side down until crisp, then flip and finish in a 375°F (190°C) oven for 20-25 minutes until internal temperature reaches 165°F (74°C).
- Rinse rice and cook in chicken broth with a pinch of saffron or turmeric for color. Stir in bell pepper, corn, black beans, cilantro, and lime juice at the end.
- Plate rice as a bed, top with chicken, and garnish with mango salsa and cilantro. Serve with lime wedges.
Notes
- Marinate time can be skipped for speed if rushed.
- Adjust heat with jalapeño to taste.
- Leftovers store well in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop and Oven
- Cuisine: Latin-inspired
- Diet: Gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 110 mg
