Baked chicken with manzano chilli and charred garlic

I love simple recipes that use minimal ingredients and equipment. Chicken marinated in fruity manzano chilli with charred garlic, slowly cooked so the juices render out before rice is added to absorb the delicious flavours. This dish is perfect for an easy dinner or to be made as meal prep for a few days!

Serving Size
3 People


  • 600g chicken thighs, skin on 
  • 250g courgette, diced 
  • 100g onion, diced 
  • 180g white rice 
  • 420ml chicken broth
  • 75g manzano chilli (1 medium)
  • 4 cloves garlic 
  • Juice of 1 sour orange (see notes)
  • 1/4 tsp oregano 
  • 1 tbsp oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper


  1. Dry roast the chilli & garlic in a small pan over a medium heat for 10 minutes until lightly charred
  2. Remove the garlic skins and grind or blend with the chilli, oregano, salt & pepper until smooth
  3. Add the oil & sour orange and mix well
  4. Add the onion and courgette to a small baking dish, top with the chicken then rub the marinade into the chicken, season lightly with salt and bake in a preheated oven at 380 farenheit (190 celsius) for 40 minutes
  5. Remove the chicken, add the rice and broth then put the chicken back, cover with foil and bake for another 30-40 minutes or until the rice has absorbed all the liquid and it’s cooked
  6. Leave to rest for 10 minutes before serving 


  • You could use another fresh chili if you can’t get manzano chili
  • You could use lime instead of sour orange or mix equal parts orange and lime juice  
  • You could use skinless thighs to reduce the calories 

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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