Watch the Full Step-by-Step
Servings: 4
- Large skillet
- Mixing bowls
- Chef's knife
- Kitchen scale
INGREDIENTS
- 2 pounds/900 grams pounds/900 grams boneless chicken thighs
- 2 tablespoons garlic confit oil or olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Rice:
- 2 cups cooked white rice, warm (instruction below)
- ½ cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salsa:
- 1 large mango, diced
- ¼ cup red onion, finely diced
- 1 small jalapeño, finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
Cilantro cream:
- ½ cup Greek yogurt or sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 small garlic clove, finely grated
- ¼ teaspoon salt
INSTRUCTIONS
- Combine 1 cup long-grain white rice, 2 cups water and ¼ teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce heat to low and cook until tender and water is absorbed, 15 minutes. Let steam off heat for 10 minutes before fluffing.
- Combine the paprika, garlic powder, onion powder, oregano, cumin, salt and pepper. Rub the chicken with garlic confit oil, then coat evenly with the spice mixture.
- Heat a large skillet or grill pan over medium-high heat. Cook the chicken until well browned and cooked through, 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Let rest.
- Toss the warm rice with cilantro, lime juice, salt and pepper. Taste and adjust.
- In another bowl, gently mix the mango, red onion, jalapeño if using, cilantro, lime juice and salt.
- Whisk the yogurt, cilantro, lime juice, garlic and salt until smooth. Chill until ready to serve.
- Spoon the rice onto plates. Top with the chicken, then the mango salsa. Drizzle with the cilantro cream and serve.