Baked Chicken Thighs with Potatoes
Start by placing the chicken thighs in a large baking tray.Add the mayonnaise and the mustard.Season with the salt, the garlic powder, the chimichurri, the sweet paprika, the onion powder, the chili flakes, the curry powder, a pinch of black pepper, the freshly squeezed orange juice, a drizzle of olive oil, the peeled head of garlic and mix everything very well to incorporate.Then cut the potatoes in half then into strips, add them to the baking tray with the chicken and spread them out.Place in a preheated oven at 180° C (350° F) and bake for 40 minutes.In a large pot over medium to low heat add a drizzle of olive oil.Add the onion finely diced, the finely diced garlic cloves and sauté until lightly browned.Then add the white rice, the salt and stir to incorporate.Add the water, cover the pot and let everything cook until all the water has completely evaporated.Serve.
Ingredientes
- 1kg of Chicken Thighs
- 400g of Mayonnaise
- 100g of Mustard
- 1 Tablespoon of Salt
- 1 Tablespoon of Garlic Powder
- 1 Tablespoon of Chimichurri
- 1 Tablespoon of Sweet Paprika
- 1 Tablespoon of Onion Powder
- 1 Teaspoon of Chili Flakes
- 1 Tablespoon of Curry Powder
- 1 Pinch of Black Pepper
- Juice of ½ Orange
- Olive Oil
- 1 Head of Garlic, Peeled
- 3 Potatoes
Rice
- Olive Oil
- 1 Onion
- 3 Cloves of Garlic
- 1 Cup of White Rice (240ml)
- 1 Teaspoon of Salt
- 500ml of Water
Modo de Fazer
Start by placing the chicken thighs in a large baking tray.
Add the mayonnaise and the mustard.
Season with the salt, the garlic powder, the chimichurri, the sweet paprika, the onion powder, the chili flakes, the curry powder, a pinch of black pepper, the freshly squeezed orange juice, a drizzle of olive oil, the peeled head of garlic and mix everything very well to incorporate.
Then cut the potatoes in half then into strips, add them to the baking tray with the chicken and spread them out.
Place in a preheated oven at 180° C (350° F) and bake for 40 minutes.
In a large pot over medium to low heat add a drizzle of olive oil.
Add the onion finely diced, the finely diced garlic cloves and sauté until lightly browned.
Then add the white rice, the salt and stir to incorporate.
Add the water, cover the pot and let everything cook until all the water has completely evaporated.
Serve.
