Mexican Chicken Thighs with Garlic, Avocado, and Ginger
🌟Main ingredient:Chicken thighs
✨secondary ingredients: garlic and avocado
⏱️Cooking time: 60 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
4
chicken
thighs
4
cloves
of
garlic,
minced
1
avocado,
sliced
1
tablespoon
ginger,
grated
2
tablespoons
olive
oil
1
teaspoon
cumin
powder
1
teaspoon
paprika
1
teaspoon
oregano
Salt
and
pepper
to
taste
1
cup
rice
2
cups
water
Optional
greens
for
serving
Cooking steps
Preheat the oven to 400°F (200°C).
In a small bowl, mix together minced garlic, grated ginger, cumin powder, paprika, oregano, salt, and pepper.
Rub the chicken thighs with the spice mixture, making sure to coat them evenly.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken thighs to the skillet, skin side down, and cook for 5 minutes or until the skin is crispy and golden brown.
Flip the chicken thighs and transfer the skillet to the preheated oven.
Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is cooking, prepare the rice according to package instructions.
Once the chicken is done, remove it from the oven and let it rest for a few minutes.
Serve the Mexican chicken thighs with sliced avocado and optional greens on the side, alongside the cooked rice.
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