Roasted Chicken Thigh with Green Spaghetti and Sautéed Vegetables

Name: Roasted Chicken Thigh with Green Spaghetti and Sautéed Vegetables
Total time: 3600 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 5 boneless chicken thighs; 3 limes; salt, to taste; ground black pepper, to taste; 1.1 lbs spaghetti (500 grams); 21 cups water (5 liters); 3 medium poblano peppers; 1/2 onion; as needed bay leaves,; 1 medium head of garlic; 4 whole black peppercorns; 1 cup Mexican crema or sour cream (250 ml); 7 oz cream cheese (200 grams); 1 1/4 cups milk (300 ml); 3 tablespoons butter (40 grams); 5 sprigs cilantro; 5 spinach leaves; 2 zucchini; 1 onion; 2 carrots; 2 potatoes; 3 1/2 tablespoons butter (50 grams); as needed oil,; 3.5 oz toasted sesame seeds (100 grams); salt, to taste; black pepper, to taste

Esmeralda Jazmín Santa Anna Carreño @esme_1903

I was inspired by the cuts, since this is the first time I learned how to cut vegetables into julienne strips.

Esmeralda Jazmín Santa Anna Carreño @esme_1903

I was inspired by the cuts, since this is the first time I learned how to cut vegetables into julienne strips.

Saved

Ingredients

60 min.

Serves 5 servings

roasted chicken thigh
5boneless chicken thighs
3limes
salt, to taste
ground black pepper, to taste
green spaghetti
1.1 lbsspaghetti (500 grams)
21 cupswater (5 liters)
3medium poblano peppers
1/2onion
as neededbay leaves,
1medium head of garlic
4whole black peppercorns
1 cupMexican crema or sour cream (250 ml)
7 ozcream cheese (200 grams)
1 1/4 cupsmilk (300 ml)
3 tablespoonsbutter (40 grams)
5 sprigscilantro
5spinach leaves
sautéed vegetables with sesame seeds
2zucchini
1onion
2carrots
2potatoes
3 1/2 tablespoonsbutter (50 grams)
as neededoil,
3.5 oztoasted sesame seeds (100 grams)
salt, to taste
black pepper, to taste

Saved

Steps

60 min.

1

To prepare the chicken thighs, season them with lime juice, salt, and pepper to taste.
2

Cook the chicken thighs over low heat in a flat skillet, turning them once cooked through. Done!
3

For the spaghetti, bring the water to a boil with onion, bay leaves, salt to taste, black peppercorns, a splash of oil, and garlic. Add the spaghetti and cook until al dente, then drain.
4

Roast the poblano peppers over low flame, peel them, and remove the seeds. In a blender, combine the poblano peppers, crema or sour cream, cream cheese, milk, spinach leaves, and cilantro.
5

In a saucepan, heat a little oil with butter and sauté the blended mixture.
6

Add salt and pepper to taste and bring to a boil.
7

Add the cooked spaghetti and mix well. Done!
8

For the sautéed vegetables, first cut the vegetables (potato, zucchini, carrot, and onion) into julienne strips.
9
10

In a skillet, add a little oil and the butter. Add the carrots first.
11

Once the carrots look glossy, add the remaining vegetables.
12

Add the toasted sesame seeds, salt, and pepper to taste. Cook the vegetables until just tender. Done!
13

Serve and enjoy!