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Ají-Roasted Chicken Thighs

Ají-Roasted Chicken Thighs with Yellow Rice and Cilantro-Lime Aioli

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On the menu Jan 14 — Jan 20

An olive oil marinade of spicy ají amarillo chile paste, garlic, and cumin adds bold and bright flavor to chicken thighs, which are roasted to crisp-skinned perfection. Turmeric-scented rice and a zingy jalapeño-cilantro mayo laced with lime juice round out this flavor-forward dinner. 

  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 840
  • Protein 60g
  • Total Carb 67g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green bell pepper
    • 1
    • green bell pepper
  • red bell pepper
    • 1
    • red bell pepper
  • garlic
    • 3 cloves
    • garlic
  • jalapeño
    • 1
    • jalapeño
  • ají amarillo paste
    • 1 teaspoon
    • ají amarillo paste
  • ground cumin
    • 1 teaspoon
    • ground cumin
  • chicken thighs
    • 4
    • chicken thighs
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • onion powder
    • 1/2 teaspoon
    • onion powder
  • ground turmeric
    • 2 teaspoons
    • ground turmeric
  • cilantro
    • 1/4 ounce
    • cilantro
  • lime
    • 1
    • lime
  • mayonnaise
    • 2 packets
    • mayonnaise

What You’ll Need

  • canola oil
  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • blender or food processor (optional)
  • 10" medium pan with lid