Grilled Chicken Thighs with Arroz Verde
Ingredients
- 2 cups Mahatma® Brown Rice
- 3 tbsp olive oil, divided
- 1 white onion, diced
- 2 carrots, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced, divided
- 2 tsp ground cumin, divided
- 1 tsp oregano, divided
- 1/2 tsp cayenne pepper, divided
- 2 1/2 tsp salt, divided
- 1 tsp cracked black pepper, divided
- 4 cups chicken broth
- 2 tbsp water
- 1 1/2 cups cilantro leaves, divided
- 2 jalapeño peppers, seeded
- 1 cup frozen peas, thawed
- 6 bone-in, skin-on chicken thighs
Instructions
Flavorful chicken thighs are never better than when served on a bed of hearty Mahatma® Whole Grain Brown Rice – adding fresh herbs and vegetables are just the icing on top!
Step 1
Heat 1 tbsp oil in Dutch oven or high-sided skillet set over medium heat; cook onion, carrots, bell pepper, half of the garlic, 1 tsp cumin, 1/2 tsp oregano and 1/4 tsp cayenne for 5 to 8 minutes or until softened. Season with 1 tsp salt and 1/2 tsp pepper.
Step 2
Stir in rice; cook for 1 minute. Pour in broth; bring to boil. Reduce heat to low; cover and cook for about 45 minutes or until rice is tender.
Step 3
Meanwhile, in small blender or food processor, combine 2 tbsp water, 1-1/4 cups cilantro, and jalapeños; blend until smooth. Stir cilantro purée and frozen peas into rice mixture in the last 5 minutes of cooking time.
Step 4
In medium bowl, toss together chicken thighs, remaining oil, garlic, cumin, oregano, cayenne, salt, pepper and 2 tbsp cilantro. Heat grill to medium-high heat; grease grates well. Grill chicken for 4 to 6 minutes per side or until well marked and internal temperature reaches 165°F.
Step 5
Transfer rice mixture to serving dish; top with chicken thighs. Sprinkle with remaining cilantro.
Flavor Tip
Substitute grilled steak, shrimp or tofu for chicken if desired.
Choosing Your Chicken
There are noticeable benefits that come with skin – even if you want to peel them off later. Thighs are already a juicer cut, but skin provides an additional layer of protection: it prevents direct heat contact and also locks in moisture.
Rainbow Rice
This recipe calls for cilantro, jalapeno, and peas for coloring – these ingredients not only amp up the flavor, but also level up the overall presentation of your meal. Explore some other festive rice recipes:
– Red is Right: For a crimson tint, you can’t go wrong with an authentic Mexican Rice. Otherwise, cooking rice with tomatoes, red peppers, chili powder and cumin all play a role in giving Mahatma® Authentic Medium Grain Arborio Rice that vivid hue in Arroz Rojo.
– Mellow Yellow: Yellow rice can be found in various cuisines. This aromatic One-Pot Yellow Rice will lead everyone satisfied.
– Go Green: From Tex-Mex Creamy Arroz Verde to Mexican Green Poblano Rice, green rice is usually packed with peppers, cilantro, or spinach— or maybe all three! If you want to keep going with the chicken thigh theme, this Arroz Verde will not disappoint!
Or alternatively for something a bit sweeter, learn how to make this coconut milk rice recipe.
