Grilled Chicken Thighs with Arroz Verde
Ingredients
- 2 cups Carolina® 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
Satisfy your cravings while also adding more whole grains into your routine with this flavorful dish! Fresh herbs, hearty vegetables, and flavorful chicken thighs have made Grilled Chicken Thighs with Arroz Verde the recipe that we keep coming back to!
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.
How to Get Green Grains
Whether you are planning a green and red spread for the holidays, thinking ahead for St. Patrick’s Day, or simply want to liven up your dinner table with a splash of color, this and other green dishes are not only visually interesting, but also packed with flavor!
While this dish gets its characteristic coloring from cilantro, jalapeno, and peas, there are plenty of ways to get your grains green. Spinach and Poblano peppers color the aromatic Jasmine rice green in our zesty Green Poblano Rice. Salsa verde will get you a lighter hue; this Salsa Verde Rice also has a sprinkling of fresh parsley and cilantro. To perfect your ideal shade of green, read up on our How-to Guide.
Green Sauces
Instead of tinting your grains, you could simply scoop a generous portion of delicious sauce on top of your favorite Carolina® variety! Though it goes by many different names, sauce is used to consistently give flavor and moisture to any and every dish!
– Salsa: Choose just how spicy you want your Enchiladas with Salsa Verde – you can make the green chile sauce with either chile or green tomatoes!
– Mole: Mole can best be described as a thickened sauce: a balanced blend of spices, vegetables, broth and tortilla. Don’t take our word for it, we guarantee you and your guests will love this Green Mole with Roasted Grouper just as much as we do!
– Curry: Curry is another thickened sauce, or gravy, that serves as a savory topping option. Our aromatic One-Pot Green Curry Chicken with Rice is packed with fresh herbs and mild green chiles.
