14 Bold Colombian Chicken Thigh Recipes That Deliver Rich Taste

Chicken thighs are a beloved staple in Colombian cuisine, known for their rich flavor and versatility. I’ve gathered 14 exciting recipes that shine a spotlight on this favorite cut of meat, ranging from tangy grilled dishes to hearty stews. Each recipe adds its own special twist, highlighting the vibrant spices and ingredients that make Colombian cooking so unique. Ready to infuse your meals with bold Colombian flavors? Let’s explore these delicious possibilities together.

Colombian Chicken Thighs With Aji Amarillo Sauce

Colombian Chicken Thighs With Aji Amarillo Sauce is a vibrant and flavorful dish that captures the essence of Colombian cuisine. The aji amarillo sauce, made from the distinctive yellow chili pepper, adds a delightful heat and a beautiful golden hue to the succulent chicken thighs. This dish isn’t only a feast for the eyes but also a treat for the taste buds, combining the richness of chicken with the zesty, slightly fruity flavor of the aji amarillo.

Perfect for gatherings or family dinners, this recipe guarantees that everyone leaves the table satisfied.

Cooking Colombian Chicken Thighs With Aji Amarillo Sauce is relatively straightforward, making it an ideal choice for both novice and experienced cooks. The marinade infuses the chicken with an array of spices and flavors, while the sauce serves as a finishing touch that elevates the entire meal. Serve it with rice, potatoes, or a fresh salad to complete your dining experience.

Ingredients (Serves 4-6)

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup aji amarillo paste
• 1/2 cup chicken broth
• 1/4 cup lime juice
• 1 tablespoon honey
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Chicken: Begin by patting the chicken thighs dry with paper towels. This will help the skin to crisp up during cooking. Season both sides generously with salt, pepper, cumin, paprika, garlic powder, and onion powder. Confirm that the spices are evenly distributed.
2. Marinate the Chicken: Place the seasoned chicken thighs in a resealable plastic bag or a shallow dish. Drizzle with vegetable oil and massage the marinade into the chicken. Allow the chicken to marinate for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor infusion.
3. Cook the Chicken: Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat a tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs over and cook for an additional 3 minutes.
4. Prepare the Aji Amarillo Sauce: While the chicken is cooking, combine the aji amarillo paste, chicken broth, lime juice, and honey in a bowl. Mix well to confirm all ingredients are combined.
5. Bake the Chicken: Pour the aji amarillo sauce over the chicken thighs in the skillet. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Serve: Once the chicken is done, remove it from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro, if desired, and serve hot with your choice of sides.

Extra Tips

For an extra layer of flavor, feel free to add some chopped onions and bell peppers to the skillet while the chicken is searing. This will enhance the dish’s aroma and add a delightful texture.

Additionally, if you prefer a milder sauce, you can adjust the amount of aji amarillo paste to suit your taste. Pair the chicken with a side of avocado salad or fried plantains for a truly authentic Colombian experience!

Garlic and Lime Grilled Chicken Thighs

Garlic and Lime Grilled Chicken Thighs are a vibrant and flavorful dish that captures the essence of Colombian cuisine. Marinated in a zesty mixture of lime juice, garlic, and spices, these chicken thighs are perfect for grilling, bringing out a delicious smoky flavor that pairs beautifully with fresh sides.

This dish isn’t only easy to prepare but also makes for an impressive meal that can be enjoyed on any occasion, whether it’s a family dinner or a gathering with friends.

The marinade infuses the chicken with a delightful brightness, while the grilling process guarantees that the chicken remains juicy and tender. Serve these chicken thighs with a side of rice, avocado, or a fresh salad to create a well-rounded meal. The combination of garlic and lime delivers a revitalizing punch that will keep everyone coming back for more.

Ingredients (serving size: 4-6 people):

• 6 bone-in, skin-on chicken thighs
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the lime juice, olive oil, minced garlic, ground cumin, paprika, salt, black pepper, and crushed red pepper flakes (if using). Whisk the ingredients together until well blended, creating a fragrant marinade.
2. Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade into a resealable plastic bag. Refrigerate for at least 1 hour, or up to overnight for deeper flavor infusion.
3. Preheat the Grill: About 15 minutes before grilling, preheat your grill to medium-high heat. This guarantees a perfect sear on the chicken, locking in the juices and flavors.
4. Grill the Chicken: Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place the thighs skin-side down on the grill. Cook for about 7-10 minutes, or until nicely charred and the skin is crispy. Flip the chicken and grill the other side for an additional 7-10 minutes, or until the internal temperature reaches 165°F (75°C).
5. Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This step allows the juices to redistribute, guaranteeing each bite remains juicy and flavorful.
6. Serve and Garnish: Serve the grilled chicken thighs on a platter, garnished with freshly chopped cilantro. Pair with your choice of sides, such as rice, grilled vegetables, or a light salad.

Extra Tips:

For an even more intense flavor, consider adding lime zest to the marinade along with the juice. Additionally, if you want to achieve an extra smoky flavor, you can add wood chips to your grill while cooking. Just soak them in water for about 30 minutes before placing them on the hot coals.

Finally, always guarantee your grill is preheated to achieve that perfect char, and avoid flipping the chicken too frequently to allow for proper searing. Enjoy your delicious Garlic and Lime Grilled Chicken Thighs!

Colombian Sancocho With Chicken Thighs

Colombian Sancocho is a hearty, flavorful soup that showcases the vibrant culinary tradition of Colombia. This dish typically combines chicken with an array of vegetables, herbs, and spices, creating a comforting meal that warms the soul. Using chicken thighs adds a rich depth of flavor to the broth, ensuring that every bite is packed with taste. This dish is perfect for family gatherings or cozy dinners, inviting everyone to come together and enjoy a bowl of deliciousness.

To prepare Colombian Sancocho with chicken thighs, you’ll need to gather fresh ingredients that reflect the essence of Colombian cuisine. The combination of plantains, yucca, and corn gives this dish its distinctive character, while the cilantro and lime add a revitalizing touch. Cooking Sancocho isn’t only about following a recipe; it’s about embracing the process and allowing the flavors to meld together beautifully. So, roll up your sleeves and get ready to create a memorable meal!

Ingredients (Serves 4-6 people):

• 4 chicken thighs, bone-in and skin-on
• 8 cups water
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 medium yucca root, peeled and cut into chunks
• 2 ripe plantains, peeled and sliced
• 1 ear of corn, cut into rounds
• 1 bunch of cilantro, chopped
• 2 limes, juiced
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken and Broth: In a large pot, add the chicken thighs and pour in 8 cups of water. Bring it to a boil over medium-high heat. Once boiling, skim off any foam that rises to the surface to keep the broth clear. This step helps to enhance the broth’s flavor and texture.
2. Sauté Aromatics: In a separate pan, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing them for about 3-4 minutes until they’re fragrant and the onion is translucent. This enhances the flavor of the aromatics, which will infuse the broth.
3. Combine Ingredients: Once the chicken has boiled for about 15 minutes, add the sautéed onion and garlic mixture to the pot. Additionally, add the diced potatoes, yucca chunks, and sliced plantains. Stir gently to combine all the ingredients, ensuring the chicken is submerged in the broth.
4. Season and Simmer: Sprinkle in the cumin, salt, and pepper to taste. Allow the soup to simmer for another 30-40 minutes on medium heat, or until the chicken is cooked through and the vegetables are tender. This slow cooking process allows the flavors to meld together beautifully.
5. Add Corn and Finish: About 10 minutes before serving, add the corn rounds to the pot. After the corn has cooked, remove the chicken thighs from the soup and let them cool slightly. Shred the chicken meat from the bones, discarding the skin and bones before returning the shredded chicken to the pot.
6. Garnish and Serve: Stir in the chopped cilantro and lime juice just before serving. Taste the soup and adjust the seasoning if necessary. Ladle the Sancocho into bowls, ensuring each serving has plenty of chicken and vegetables.

Extra Tips: When making Colombian Sancocho, feel free to customize the vegetables based on what you have on hand or your family’s preferences. Common additions include carrots and bell peppers. Additionally, for a more pronounced flavor, consider marinating the chicken thighs in lime juice and spices for a few hours before cooking. Don’t forget to serve the Sancocho with avocado slices and a side of arepas or rice for a complete meal!

Chicken Thighs in Coconut Sauce

Colombian Chicken Thighs in Coconut Sauce is a delightful dish that beautifully combines the rich flavors of coconut milk with tender chicken thighs, making it a perfect centerpiece for any meal. This recipe showcases the vibrant culinary traditions of Colombia, where coconut is often used in various dishes to impart a creamy texture and a hint of sweetness.

The slow-cooked chicken thighs soak up the luscious sauce, creating a comforting and satisfying dish that’s sure to captivate your family and friends. The dish isn’t only delicious but also relatively easy to prepare, making it ideal for both novice and experienced cooks.

The combination of spices and ingredients creates a harmonious blend that elevates the taste of the chicken while the coconut sauce adds depth and richness. Serve it with rice or plantains for a complete meal that captures the essence of Colombian cuisine.

Ingredients (Serves 4-6):

• 2 lbs chicken thighs, bone-in and skin-on
• 1 can (13.5 oz) coconut milk
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped (red or green)
• 2 medium tomatoes, diced
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Chicken: Start by rinsing the chicken thighs under cold water and patting them dry with paper towels. This helps to guarantee that they’ll brown nicely when cooked. Season the chicken thighs with salt, pepper, cumin, and paprika, making sure to coat them evenly.
2. Sear the Chicken: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté the vegetables for about 3-4 minutes until they’re softened and fragrant. Stir in the diced tomatoes and cook for another 2 minutes, allowing the tomatoes to release their juices.
4. Add the Coconut Milk: Pour the coconut milk into the skillet with the sautéed vegetables, stirring well to combine. Bring the mixture to a simmer, then return the seared chicken thighs to the skillet, nestling them into the sauce.
5. Simmer the Dish: Cover the skillet and reduce the heat to low. Let the chicken simmer in the coconut sauce for about 30-40 minutes, or until the chicken is fully cooked and tender. Stir occasionally to guarantee the chicken is coated with the sauce.
6. Serve and Garnish: Once the chicken is cooked through, remove it from the heat. Serve the chicken thighs with a generous spoonful of coconut sauce over rice or plantains. Garnish with freshly chopped cilantro and lime wedges on the side for an added burst of flavor.

Extra Tips:

For an extra layer of flavor, marinate the chicken in the spices and coconut milk for a few hours or overnight before cooking. This allows the chicken to absorb more of the seasoning.

Additionally, feel free to customize the recipe by adding vegetables such as spinach or peas, or adjust the spice level by adding chili peppers if desired. This dish pairs beautifully with a side of avocado salad or fried plantains to complement the creamy coconut sauce. Enjoy your culinary journey through Colombia!

Spicy Colombian Chicken Adobo

Spicy Colombian Chicken Adobo is a flavorful and aromatic dish that showcases the vibrant culinary traditions of Colombia. This recipe is centered around succulent chicken thighs that are marinated in a zesty adobo sauce, made from a blend of spices, garlic, and vinegar. The marination process infuses the chicken with bold flavors, resulting in a dish that’s both spicy and tangy, making it perfect for any occasion.

Whether you’re serving it at a family gathering or a casual dinner with friends, this dish will surely impress with its authentic taste and delightful aroma.

Once marinated, the chicken is cooked to perfection, allowing the spices to caramelize and the meat to become tender and juicy. Typically served with rice and fried plantains, Spicy Colombian Chicken Adobo is a complete meal that reflects the heart of Colombian cuisine.

Get ready to savor a dish that captures the essence of Colombian flavors while bringing a bit of spice to your dinner table.

Ingredients (Serves 4-6)

• 6 bone-in, skin-on chicken thighs
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper (adjust for spiciness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine the white vinegar, olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, dried oregano, cayenne pepper, salt, black pepper, and lime juice. Whisk the ingredients together until well combined to create a flavorful marinade.
2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring that they’re fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Allow the chicken to marinate in the refrigerator for at least 2 hours, or preferably overnight, to absorb all the flavors.
3. Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C). This high temperature will help to get a nice brown crust on the chicken while keeping it juicy on the inside.
4. Arrange the Chicken: Remove the chicken from the marinade and place it skin-side up on a baking sheet lined with parchment paper or in a large oven-safe skillet. Reserve the leftover marinade for basting.
5. Bake the Chicken: Bake the chicken in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C). Halfway through cooking, baste the chicken with the reserved marinade to enhance the flavor and moisture.
6. Broil for Crispiness: For an extra crispy skin, switch the oven setting to broil for the last 5 minutes of cooking. Keep a close eye on the chicken to prevent burning.
7. Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh cilantro if desired, and serve hot alongside rice and fried plantains.

Extra Tips

When preparing Spicy Colombian Chicken Adobo, feel free to adjust the level of spiciness to your preference by varying the amount of cayenne pepper.

For added depth of flavor, consider incorporating fresh herbs like parsley or thyme into the marinade. If you’re short on time, marinating for just an hour will still provide great taste, but the longer you marinate, the more intense the flavors will become.

This dish also pairs well with a fresh avocado salad or a simple side of black beans for a complete Colombian meal experience.

Braised Chicken Thighs With Peppers and Onions

Braised Chicken Thighs with Peppers and Onions is a hearty and flavorful dish that perfectly captures the essence of Colombian cuisine. This comforting meal features tender chicken thighs that are slow-cooked to perfection in a vibrant sauce made from fresh peppers and onions. The combination of spices and the natural sweetness of the vegetables enhances the chicken’s rich flavor, making it a delightful dish for any occasion.

Whether you’re hosting a dinner party or simply enjoying a family meal, this recipe is bound to impress. This dish isn’t only delicious but also easy to prepare, making it a fantastic choice for weeknight dinners. The slow braising allows the chicken to absorb all the wonderful flavors while remaining juicy and tender.

Serve it over rice or with warm tortillas to soak up the sauce, and enjoy a taste of Colombia right in your own kitchen.

Ingredients (Serves 4-6):

• 6 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 2 bell peppers (red and yellow), sliced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken Thighs: Season the chicken thighs generously with salt and pepper on both sides. This will help create a flavorful crust when they’re seared.
2. Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering. This guarantees that the chicken will sear nicely and develop a rich color.
3. Sear the Chicken: Place the seasoned chicken thighs in the hot oil, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 5 minutes. Once done, remove the chicken from the skillet and set it aside.
4. Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Sauté for about 4-5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the Spices: Sprinkle in the ground cumin, smoked paprika, and dried oregano. Stir well to coat the vegetables with the spices, allowing their flavors to meld together for about 2 minutes.
6. Deglaze the Pan: Pour in the chicken broth and apple cider vinegar, scraping up any brown bits stuck to the bottom of the pan. This adds depth to the sauce and enhances the overall flavor.
7. Braise the Chicken: Return the seared chicken thighs to the skillet, skin-side up. Bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Let it braise for about 30-40 minutes, or until the chicken is cooked through and tender.
8. Serve: Once done, taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the braised chicken thighs hot, garnished with fresh cilantro if desired, alongside rice or tortillas.

Extra Tips:

For an added depth of flavor, consider marinating the chicken thighs in a mixture of lime juice, garlic, and spices for a few hours or overnight before cooking. This not only enhances the taste but also helps tenderize the meat.

Additionally, feel free to customize the recipe by adding other vegetables such as zucchini or mushrooms for extra nutrition and flavor.

Colombian BBQ Chicken Thighs

Colombian BBQ Chicken Thighs are a delightful dish that brings the vibrant flavors of Colombia right to your backyard. Marinated in a mixture of spices, citrus, and herbs, these chicken thighs are perfect for grilling and will have your taste buds dancing with joy. The combination of tangy and savory elements creates a mouthwatering experience that will impress your family and guests alike.

Preparing Colombian BBQ Chicken Thighs isn’t only simple but also a great way to bring a taste of Colombian culture into your kitchen. The key to this dish lies in the marinade, which infuses the chicken with a depth of flavor and guarantees it remains juicy and tender.

Serve these delicious thighs with a side of rice, fresh avocado, or a crisp salad for a complete meal that transports you straight to the sunny streets of Colombia.

Ingredients (Serves 4-6):

• 6 chicken thighs (bone-in, skin-on)
• 4 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the minced garlic, lime juice, olive oil, ground cumin, smoked paprika, brown sugar, salt, black pepper, and dried oregano. Whisk everything together until well blended. This mixture will serve as the marinade, infusing the chicken with incredible flavors.
2. Marinate the Chicken: Add the chicken thighs to the marinade, making sure they’re well coated. Cover the bowl with plastic wrap or transfer the chicken and marinade into a resealable plastic bag. Allow the chicken to marinate in the refrigerator for at least 1 hour, or ideally overnight. The longer the chicken marinates, the more flavorful it will be.
3. Preheat the Grill: About 15 minutes before grilling, preheat your grill to medium-high heat. This guarantees that the chicken will sear nicely and develop those beautiful grill marks while cooking through evenly.
4. Grill the Chicken: Remove the chicken thighs from the marinade and let any excess marinade drip off. Place the thighs skin-side down on the grill. Grill for about 6-7 minutes, then flip and cook for an additional 6-7 minutes on the other side. The chicken should reach an internal temperature of 165°F (75°C) and have a nice char.
5. Rest and Serve: Once cooked, remove the chicken thighs from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, making sure that the chicken remains moist and flavorful. Serve garnished with fresh cilantro and lime wedges on the side.

Extra Tips:

For the best results, use bone-in, skin-on chicken thighs as they remain juicy and flavorful during grilling. If you prefer a crispier skin, you can start grilling the chicken skin-side down for the first half of cooking.

Additionally, feel free to customize the marinade by adding your favorite herbs or spices, such as coriander or chili powder, to match your taste. Enjoy the dish with traditional Colombian sides such as arepas or a simple avocado salad for a complete culinary experience!

Chicken Thighs With Mushroom and Cream Sauce

Colombian Chicken Thighs with Mushroom and Cream Sauce is a delectable dish that beautifully marries the rich flavors of tender chicken thighs with the earthy notes of mushrooms and a luscious cream sauce. This dish is perfect for any occasion, whether you’re hosting a family dinner or impressing guests at a gathering.

The creaminess of the sauce, complemented by the savory notes of garlic and herbs, makes this recipe a comforting and indulgent option that everyone will love. The preparation of this dish is relatively straightforward, allowing the natural flavors of the ingredients to shine through.

With a focus on quality chicken thighs, fresh mushrooms, and aromatic herbs, you’ll create a meal that not only tastes fantastic but also fills your home with an inviting aroma. Serve this dish over rice, pasta, or with crusty bread to soak up the creamy sauce, and you’re guaranteed to have a hit on your hands.

Ingredients (Serves 4-6):

• 6 chicken thighs, bone-in and skin-on
• 2 cups mushrooms, sliced (such as cremini or button)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken Thighs: Season the chicken thighs generously with salt, pepper, and paprika on both sides. This will enhance the flavor of the chicken while it cooks.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent. Then add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and have released their moisture.
4. Make the Sauce: Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the skillet. Bring to a simmer and let cook for about 3-4 minutes.
5. Add the Cream and Chicken: Reduce the heat to medium-low and stir in the heavy cream and dried thyme. Return the seared chicken thighs to the skillet, ensuring they’re submerged in the sauce. Cover and let simmer for 20-25 minutes until the chicken is cooked through and tender.
6. Serve: Once cooked, taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving. Enjoy with rice, pasta, or bread to soak up the delicious sauce.

Extra Tips:

For an added depth of flavor, consider marinating the chicken thighs in a mixture of garlic, lime juice, and cumin for a few hours before cooking. This will infuse the meat with a zesty touch and enhance the overall taste of the dish.

Additionally, feel free to experiment with different types of mushrooms or add a splash of white wine to the sauce for a sophisticated twist. Don’t forget to keep the heat at a gentle simmer to prevent the cream from curdling while ensuring the chicken remains juicy and tender.

Honey-Glazed Chicken Thighs With Plantains

Honey-Glazed Chicken Thighs with Plantains is a delightful dish that brings together the rich flavors of Colombian cuisine. The succulent chicken thighs are marinated in a sweet and savory honey glaze, making them incredibly tender and flavorful.

Paired with sweet plantains, this dish creates a perfect balance of flavors and textures, making it an ideal meal for family gatherings or special occasions.

Preparing Honey-Glazed Chicken Thighs with Plantains is relatively straightforward, making it accessible for both novice and experienced cooks. The combination of honey, garlic, and soy sauce creates a delicious marinade that enhances the chicken’s natural flavor, while the plantains caramelize beautifully in the pan, adding a touch of sweetness to the meal.

Serve this dish with a side of rice or a fresh salad for a complete dining experience.

Ingredients (serving size: 4-6 people):

• 6 chicken thighs, bone-in and skin-on
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 ripe plantains, peeled and sliced diagonally
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Cooking Instructions:

1. Marinate the Chicken: In a large mixing bowl, whisk together the honey, soy sauce, minced garlic, olive oil, salt, and black pepper. Add the chicken thighs to the marinade, ensuring they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for achieving crispy skin on the chicken while ensuring it cooks thoroughly.
3. Prepare the Plantains: While the chicken is marinating, prepare the plantains. Peel and slice them diagonally into about 1-inch thick pieces. Set aside.
4. Sear the Chicken: In a large oven-safe skillet, heat a tablespoon of oil over medium-high heat. Remove the chicken from the marinade (reserving the marinade for later) and place the thighs skin-side down in the hot skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 2-3 minutes.
5. Add the Plantains and Marinade: Once the chicken is seared, add the sliced plantains around the chicken in the skillet. Pour the reserved marinade over the chicken and plantains, making sure everything is well-coated.
6. Bake in the Oven: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the plantains are tender and caramelized.
7. Garnish and Serve: Once cooked, remove the skillet from the oven. Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro, if desired, and serve with lime wedges for an extra burst of flavor.

Extra Tips: To enhance the flavors of the dish, consider marinating the chicken overnight for a richer taste. Additionally, if you enjoy a bit of heat, you can add a pinch of cayenne pepper or red pepper flakes to the marinade.

For a beautiful presentation, serve the dish in the skillet with extra lime wedges and a sprinkle of fresh herbs. Enjoy your delicious Colombian-inspired meal!

Colombian Chicken Thighs With Black Bean Salsa

Colombian Chicken Thighs With Black Bean Salsa is a vibrant and flavorful dish that showcases the rich culinary traditions of Colombia. The succulent chicken thighs are marinated with a blend of spices that infuse them with a depth of flavor, while the black bean salsa adds a rejuvenating and nutritious contrast. This dish is perfect for family gatherings or a cozy dinner at home, offering a delightful combination of textures and tastes that will surely impress your guests.

The black bean salsa isn’t just a side but an essential component of the meal, bursting with freshness from the herbs and a hint of acidity from the lime. Together, the chicken and salsa create a well-rounded dish that’s satisfying and wholesome. Serve it with rice or warm tortillas for a complete meal that transports you straight to the heart of Colombia.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 lime, juiced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• 1 jalapeño, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 tablespoon olive oil (for salsa)
• Salt and pepper to taste (for salsa)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, or up to overnight for a deeper flavor.
2. Prepare the Salsa: In a mixing bowl, combine the black beans, cherry tomatoes, red onion, jalapeño, cilantro, and avocado. Drizzle with a tablespoon of olive oil and the lime juice. Season with salt and pepper to taste. Gently toss to mix all ingredients and set aside to allow the flavors to meld.
3. Cook the Chicken: Preheat your grill or oven to medium-high heat (about 375°F). If using a grill, oil the grates to prevent sticking. Place the marinated chicken thighs skin-side down on the grill or in a baking dish if using the oven. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the skin is crispy and golden brown.
4. Serve the Dish: Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes. Serve the chicken thighs on a platter with a generous scoop of the black bean salsa on top or on the side. Garnish with additional cilantro if desired.

Extra Tips: When marinating the chicken, try to let it sit for as long as possible to enhance the flavor; overnight is ideal. Additionally, if you want to add more depth to the salsa, consider adding a splash of red wine vinegar or a bit of diced bell pepper. For a spicy kick, leave some seeds in the jalapeño or serve with hot sauce on the side. Enjoy this dish with a side of rice or warm tortillas to soak up all the delicious juices!

Stuffed Chicken Thighs With Cheese and Spinach

Stuffed chicken thighs with cheese and spinach are a delightful and hearty dish that brings a burst of flavor to your dinner table. The combination of tender chicken, creamy cheese, and nutritious spinach makes this recipe not only delicious but also satisfying. This dish is perfect for family gatherings or a special occasion where you want to impress your guests with something a little different.

The stuffing is made with a blend of cheeses that melt beautifully, enhancing the overall flavor profile while the spinach adds a touch of freshness. This recipe is straightforward to make, and the result is succulent chicken thighs that are bursting with flavor in every bite. Serve these stuffed chicken thighs with a side of roasted vegetables or a light salad for a complete meal.

Ingredients (serving size: 4-6 people):

• 6 bone-in, skin-on chicken thighs
• 1 cup fresh spinach, chopped
• 1 cup cream cheese, softened
• ½ cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken Thighs: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels to remove excess moisture, which helps achieve a crispy skin. Using a sharp knife, carefully make an incision in each chicken thigh to create a pocket for stuffing. Be cautious not to cut all the way through.
2. Make the Filling: In a mixing bowl, combine the chopped spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, paprika, salt, and black pepper. Mix well until all the ingredients are thoroughly incorporated. The mixture should be creamy and easy to spoon into the chicken thighs.
3. Stuff the Chicken Thighs: Using a spoon or your fingers, carefully fill each chicken thigh pocket with the cheese and spinach mixture. Confirm that you pack the filling well but don’t overstuff, as it may spill out during cooking. Secure the opening with toothpicks if necessary.
4. Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the stuffed chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and sear the other side for an additional 3-4 minutes.
5. Bake the Chicken: Once both sides are seared, 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 (75°C). The juices should run clear when pierced.
6. Rest and Serve: Remove the chicken thighs from the oven and let them rest for about 5 minutes. This allows the juices to redistribute, confirming a moist and flavorful dish. Garnish with freshly chopped parsley before serving.

Extra Tips:

To enhance the flavor of your stuffed chicken thighs, consider marinating the chicken in a mixture of olive oil, lemon juice, and herbs for a few hours before preparing the dish.

Additionally, feel free to customize the stuffing by adding other ingredients such as sun-dried tomatoes or artichokes for more depth of flavor. Remember to use a meat thermometer to confirm the chicken is cooked perfectly; overcooking can lead to dry meat.

Enjoy your flavorful, cheesy stuffed chicken thighs!

Chicken Thighs With Tomato and Avocado Salsa

Chicken thighs are a versatile and flavorful option for any meal, and pairing them with a fresh tomato and avocado salsa brings a vibrant, zesty twist to the dish. With their rich taste and tender texture, chicken thighs absorb the flavors of the salsa beautifully, making for a delicious dinner that’s sure to impress your family or guests.

This recipe isn’t only simple to prepare but also showcases the colorful ingredients that reflect the essence of Colombian cuisine.

In this dish, the marinated chicken thighs are grilled or pan-seared to perfection, creating a crispy skin while keeping the meat juicy and succulent. The accompanying tomato and avocado salsa adds a revitalizing element that balances the richness of the chicken. Serve this dish with rice, tortillas, or a simple salad for a complete and satisfying meal.

Ingredients (Serves 4-6):

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 ripe avocados, diced
• 2 medium tomatoes, diced
• 1 small red onion, finely chopped
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the olive oil, garlic powder, paprika, ground cumin, salt, and pepper. Add the chicken thighs, ensuring they’re well-coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor.
2. Prepare the Salsa: While the chicken is marinating, prepare the tomato and avocado salsa. In a separate bowl, combine the diced avocados, diced tomatoes, finely chopped red onion, lime juice, and chopped cilantro. Gently toss to combine, being careful not to mash the avocados. Season with salt to taste and set aside.
3. Cook the Chicken: Preheat your grill or a large skillet over medium-high heat. If grilling, oil the grill grates lightly. If using a skillet, add a little olive oil to the pan. Place the marinated chicken thighs skin-side down onto the grill or skillet. Cook for about 6-8 minutes, then flip and cook for an additional 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
4. Serve: Once cooked, remove the chicken thighs from the heat and let them rest for a few minutes. Serve the chicken thighs hot, topped generously with the tomato and avocado salsa.

Extra Tips:

For the best results, let the chicken thighs rest after cooking; this helps retain their juices and enhances flavor.

You can also adjust the salsa ingredients according to your taste – feel free to add diced jalapeños for a spicy kick or substitute lime juice with lemon for a different tang.

This dish can be made ahead of time, and the salsa can be prepared a few hours in advance—just give it a good stir before serving. Enjoy your Colombian-inspired meal!

Crispy Chicken Thighs With Cilantro Chimichurri

Crispy Chicken Thighs with Cilantro Chimichurri is a delightful and flavorful dish that brings a taste of Colombia right to your kitchen. The combination of succulent chicken thighs, perfectly seasoned and roasted to crispy perfection, paired with a fresh and zesty cilantro chimichurri sauce makes for a dish that’s both comforting and vibrant.

This recipe is perfect for gatherings or a family dinner, as it serves 4-6 people and is simple to prepare without sacrificing taste.

Chimichurri is a traditional sauce that adds a punch of flavor and freshness, making it an excellent accompaniment to the juicy chicken thighs. This recipe highlights the beautiful balance between the crispy texture of the chicken and the bright herbs in the chimichurri. With just a few simple ingredients, you can create a dish that’s sure to impress your family and friends.

Ingredients (Serves 4-6):

• 6 chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup red wine vinegar
• 1/2 teaspoon red pepper flakes (optional)
• 3 cloves garlic, minced
• 1/2 cup olive oil (for chimichurri)
• Zest and juice of 1 lime

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help to achieve that crispy skin on the chicken thighs.
2. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This step is essential for achieving a crispy skin. In a large bowl, combine the chicken thighs with 2 tablespoons of olive oil, garlic powder, onion powder, salt, and pepper. Make sure each thigh is coated evenly.
3. Roast the Chicken: Place the seasoned chicken thighs on a baking sheet lined with parchment paper, skin side up. Roast in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
4. Make the Chimichurri: While the chicken is roasting, prepare the cilantro chimichurri. In a medium bowl, combine the chopped cilantro, parsley, red wine vinegar, red pepper flakes (if using), minced garlic, olive oil, lime zest, and lime juice. Mix well until all ingredients are combined. Taste and adjust seasoning, adding salt as necessary.
5. Serve: Once the chicken is done roasting, remove it from the oven and let it rest for 5 minutes. Serve the crispy chicken thighs warm, drizzled with the fresh cilantro chimichurri sauce.

Extra Tips:

For an added layer of flavor, marinate the chicken thighs in the olive oil, garlic powder, and onion powder mixture for a few hours or overnight before cooking. This will enhance the juiciness and infuse more flavor into the chicken.

Additionally, feel free to customize the chimichurri by adding other herbs such as oregano or basil for a different twist. Serve with a side of rice or roasted vegetables for a complete meal. Enjoy!

Colombian Chicken Thighs With Pineapple Salsa

Colombian Chicken Thighs with Pineapple Salsa is a vibrant dish that brings together the rich flavors of seasoned chicken thighs with the sweetness of fresh pineapple salsa. The combination of savory and sweet creates a delightful balance that’s certain to impress your family or guests.

This dish is perfect for a summer barbecue or a cozy family dinner, as it showcases the delicious flavors typical of Colombian cuisine.

The chicken thighs are marinated in a mix of spices and herbs, which not only enhances their flavor but also keeps them juicy and tender. The pineapple salsa, made with fresh pineapple, onions, and cilantro, adds a revitalizing touch that complements the savory chicken beautifully.

This recipe serves 4-6 people, making it ideal for gatherings or meal prep for the week ahead.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 ripe pineapple, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 jalapeño, seeded and diced (optional)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs to the marinade and make certain they’re well coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
2. Prepare the Pineapple Salsa: While the chicken is marinating, prepare the pineapple salsa. In a medium bowl, mix together the diced pineapple, chopped red onion, cilantro, lime juice, and jalapeño (if using). Stir well and let it sit for at least 15 minutes to allow the flavors to develop.
3. Preheat the Grill or Oven: Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C). If grilling, make certain the grates are clean and lightly oiled to prevent sticking.
4. Cook the Chicken: If grilling, place the marinated chicken thighs skin-side down on the grill. Cook for 6-7 minutes, then flip and continue cooking for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C). If baking, place the chicken thighs in a baking dish and bake for 35-40 minutes, or until fully cooked.
5. Serve: Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. Serve the chicken thighs topped with the pineapple salsa for a burst of flavor.

Extra Tips

For an extra layer of flavor, consider adding a dash of lime zest to the pineapple salsa. You can also experiment with different herbs, such as mint or basil, for a unique twist.

If you prefer a spicier dish, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the chicken marinade. Enjoy this dish with rice or tortillas to soak up the delicious juices!