Past Recipes
Ají-Roasted Chicken Thighs

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

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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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse bell peppers and halve lengthwise, discarding seeds and stems; cut lengthwise into ¼-inch strips. Mince garlic. Halve jalapeño lengthwise and, using a knife tip, discard seeds and stem; finely chop. In a large bowl, whisk ají amarillo, cumin, half of garlic, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper. Pat chicken dry, add to bowl, and turn to coat. Set aside.

  2. Cook yellow rice

    Cook yellow rice

    While chicken marinates, heat ½ tablespoon canola oil in a small pot over medium heat. When oil is shimmering, add rice and spice mix and stir to coat, 1-2 minutes. Add 1¼ cups water and ¼ teaspoon salt. Bring to a boil over high heat, then stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  3. Roast chicken

    Roast chicken

    While rice cooks, remove chicken from marinade and place on a baking sheet, skin-side up. Roast until skin is crisp and chicken is cooked through and no longer pink, 25-30 minutes. Meanwhile, rinse cilantro and roughly chop leaves, discarding stems. Halve lime and set aside 1 half for making aioli in the next step; cut remainder into wedges for serving.

  4. Make cilantro-lime aioli

    Make cilantro-lime aioli

    In a blender or food processor, combine mayonnaise, juice of ½ lime, up to half of jalapeño (to fit your heat preferences, use more, less, or none at all!), remaining garlic, and half of cilantro. With motor running and working 1 tablespoon at a time, stream in up to 2 tablespoons water until smooth and pourable. Season with ⅛ teaspoon salt and black pepper as desired.

  5. Sauté bell peppers

    Sauté bell peppers

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add bell peppers and sauté, stirring, until softened and beginning to char, about 5 minutes. Remove pan from heat. Season with ¼ teaspoon salt and black pepper as desired, then cover pan to keep warm until ready to serve.

  6. Plate ají-roasted chicken

    Plate ají-roasted chicken

    Fluff yellow rice with a fork, then divide between serving plates. Top with sautéed bell peppers and ají-roasted chicken thighs. Drizzle over cilantro-lime aioli and garnish with remaining cilantro. Serve with lime wedges for squeezing over, and dig in!

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