Mango Chipotle Chicken Thighs with Cilantro-Lime Rice
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Recipe Intro From hecooksco
Mango Chipotle Chicken Thighs with Cilantro-Lime Rice is inspired by Mexican flavors; this delicious and easy-to-make recipe featuring juicy chicken thighs baked in a sweet and smoky mango-chipotle sauce. This flavorful dish is served over zesty cilantro-lime rice and topped with fresh cilantro, Parmesan cheese, and a squeeze of lime.
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ingredients
For the Cilantro-Lime Rice
- 1 cup basmati rice
- 1 tablespoon extra virgin olive oil
- 1 lime, juiced and zested
- 1 tablespoon freshly chopped cilantro
- Kosher salt, to taste
ingredients
For the Chicken Thighs
- 2 tablespoons extra virgin olive oil
- 3 pounds bone in, skin-on chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large onions, quartered
- 3 garlic cloves, minced
- 2 cups mango nectar
- 3 chipotle peppers, rehydrated and chopped roughly
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 lime, juiced
- 2 tablespoons honey
- Freshly chopped cilantro, for garnish
- 1/2 cup grated Parmesan cheese
- Lime wedges, for serving
Method
Cook the Cilantro-Lime Rice:
Step 1
Rinse 1 cup of basmati rice under cold water until the water runs clear.
Step 2
In a small saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt.
Step 3
Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
Step 4
Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork.
Step 5
Stir in the olive oil, lime juice, lime zest, and freshly chopped cilantro. Season with salt to taste.
Sear the Chicken Thighs:
Step 1
Preheat the oven to 375°F.
Step 2
Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet over medium-high heat.
Step 3
Season 3 pounds of chicken thighs with salt and pepper.
Step 4
Sear the chicken thighs, skin-side down, until golden brown and crispy, about 4-5 minutes.
Step 5
Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Prepare the Mango Chipotle Sauce:
Step 1
In the same skillet, add the quartered onions and sauté for 2-3 minutes until they begin to soften.
Step 2
Add the minced garlic and cook for an additional minute until fragrant.
Step 3
Pour in the mango nectar, the chopped chipotle peppers, chicken broth, soy sauce, apple cider vinegar, lime juice, and honey.
Step 4
Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5-10 minutes until the sauce reduces and thickens slightly. Season the sauce to taste.
Bake the Chicken Thighs:
Step 1
Return the seared chicken thighs to the skillet, skin-side up, and nestle them into the mango chipotle sauce and onions.
Step 2
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Serve the Mango Chipotle Chicken Thighs:
Step 1
Spoon the cilantro-lime rice onto plates or bowls.
Step 2
Place the baked chicken thighs on top of the rice.
Step 3
Spoon the mango chipotle sauce and onions over the chicken and rice.
Step 4
Finish with a sprinkle of freshly chopped cilantro and grated Parmesan cheese.
Step 5
Serve with lime wedges on the side and enjoy immediately.