Oven-Baked Chicken with Choricero Pepper and Lemon Marinade, Creamy Spinach Rice and Sunflower Seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a food processor or mortar, combine the choricero pepper pulp, garlic, lemon zest, 30 ml / 2 tbsp lemon juice, 30 ml / 2 tbsp olive oil, sweet paprika, cumin, honey, 5 g salt, and black pepper until a thick marinade forms.

3. 3

   Pat the chicken thighs dry with paper towels and coat them thoroughly with the marinade. Let them rest for 15 minutes in a cool spot while you prepare the rice.

4. 4

   Heat 15 ml / 1 tbsp olive oil in a wide saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until translucent.

5. 5

   Add the long-grain rice and stir for 1 minute so it absorbs the oil and onion flavors. Pour in the hot chicken stock and add 3 g salt. Cook over medium-low heat for 12 minutes, stirring once or twice.

6. 6

   Add the fresh spinach to the rice and cook 2 more minutes until wilted. Remove from the heat and stir in the plain Greek yogurt until creamy. Keep covered and warm.

7. 7

   Place the chicken thighs skin-side up on a baking tray or oven-safe skillet. Bake for 30 to 35 minutes at 220 °C / 425 °F, until the chicken is fully cooked and browned.

8. 8

   While the chicken finishes cooking, toast the sunflower seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often so they do not burn.

9. 9

   Spoon the creamy spinach rice onto each plate. Top with the baked chicken and finish with the toasted sunflower seeds and chopped fresh parsley.

10. 10

    If desired, add a few extra drops of lemon juice right before serving to brighten the marinade.