Mexican Green Spaghetti + Smoky Citrus Adobo Chicken
Mexican Green Spaghetti + Smoky Citrus Adobo Chicken
Ingredients
For the Smoky Citrus Adobo Chicken
- 2-3 chicken thighs, boneless, skinless, pounded thin
- 1 tablespoon olive oil, for drizzling
- 1/2 lime, juiced
- 1 teaspoon red powdered spice, such as paprika or chili powder
- 1 teaspoon brown powdered spice, such as cumin or adobo seasoning
- 1 teaspoon white powdered spice, such as garlic powder or onion powder
- 1/2 teaspoon salt, to taste
For the Mexican Green Spaghetti (Espagueti Verde)
- 1 white onion, cut into large wedges
- 3 poblano peppers
- 2 jalapeño peppers
- 2 garlic cloves
- 1 tablespoon oil, for spraying
- 12 ounces spaghetti
- 1 large spoonful Mexican crema
- 1 handful fresh cilantro
- 1 handful fresh spinach
- 1/2 teaspoon salt, to taste
- 1 1/2 cups pasta water, approximately
For Garnish
- 1/4 cup crumbled white cheese, such as Cotija or Feta
- 4 fresh cilantro sprig
- 1/2 lime, for juicing
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Place the white onion wedges, poblano peppers, jalapeño peppers, and garlic cloves on a baking sheet. Spray lightly with oil.
⏱️ 5 min
- 3
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are charred and softened. Flip halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the vegetables roast, prepare the chicken. Place the pounded chicken thighs into a bowl. Drizzle with olive oil and squeeze the juice from 1/2 lime over the chicken. Sprinkle with red powdered spice, brown powdered spice, white powdered spice, and salt.
⏱️ 5 min
- 5
Mix all ingredients thoroughly with your hands until the chicken is fully coated with the seasoning. Set aside to marinate.
⏱️ 2 min
- 6
Once roasted, transfer the poblano and jalapeño peppers to a metal bowl, cover with a plate, and allow them to steam for 10 minutes. This helps loosen the skin for easier peeling.
⏱️ 10 min
- 7
While the peppers steam, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of pasta water before draining the spaghetti.
⏱️ 10 min
- 8
While the spaghetti cooks, heat a cast iron pan over medium-high heat. Add the marinated chicken thighs and cook for 4-6 minutes per side, or until seared and cooked through to an internal temperature of 165°F (74°C). Remove from the pan and let rest on a cutting board.
⏱️ 12 min
- 9
Once the peppers have steamed, carefully peel off their skin and remove the seeds. Add the peeled poblano and jalapeño peppers, roasted onion wedges, and roasted garlic cloves to a blender.
⏱️ 5 min
- 10
Add one large spoonful of Mexican crema, one handful of fresh cilantro, one handful of fresh spinach, and salt to taste to the blender. Pour in the reserved pasta water.
⏱️ 2 min
- 11
Blend all ingredients until the sauce is smooth and creamy. If the sauce is too thick, add a little more pasta water until desired consistency is reached.
⏱️ 3 min
- 12
Pour the green sauce into the hot pan used for the chicken (no need to clean it, the chicken drippings will add flavor). Bring to a gentle simmer.
⏱️ 2 min - 13
Add the cooked spaghetti to the pan with the sauce. Mix thoroughly with tongs until the spaghetti is fully coated.
⏱️ 2 min
- 14
Slice the cooked chicken into strips using a large knife or cleaver.
⏱️ 2 min
- 15
To assemble, twirl a portion of the green spaghetti and place it into a serving bowl. Arrange the sliced Smoky Citrus Adobo Chicken next to the spaghetti.
⏱️ 2 min
- 16
Garnish the spaghetti with crumbled white cheese and a sprig of fresh cilantro. Squeeze the juice from the remaining 1/2 lime over the entire dish just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Green Spaghetti + Smoky Citrus Adobo Chicken
For the Smoky Citrus Adobo Chicken
- 2-3 chicken thighs, boneless, skinless, pounded thin
- 1 tablespoon olive oil, for drizzling
- 1/2 lime, juiced
- 1 teaspoon red powdered spice, such as paprika or chili powder
- 1 teaspoon brown powdered spice, such as cumin or adobo seasoning
- 1 teaspoon white powdered spice, such as garlic powder or onion powder
- 1/2 teaspoon salt, to taste
For the Mexican Green Spaghetti (Espagueti Verde)
- 1 white onion, cut into large wedges
- 3 poblano peppers
- 2 jalapeño peppers
- 2 garlic cloves
- 1 tablespoon oil, for spraying
- 12 ounces spaghetti
- 1 large spoonful Mexican crema
- 1 handful fresh cilantro
- 1 handful fresh spinach
- 1/2 teaspoon salt, to taste
- 1 1/2 cups pasta water, approximately
For Garnish
- 1/4 cup crumbled white cheese, such as Cotija or Feta
- 4 fresh cilantro sprig
- 1/2 lime, for juicing
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Place the white onion wedges, poblano peppers, jalapeño peppers, and garlic cloves on a baking sheet. Spray lightly with oil.
⏱️ 5 min - 3
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are charred and softened. Flip halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the vegetables roast, prepare the chicken. Place the pounded chicken thighs into a bowl. Drizzle with olive oil and squeeze the juice from 1/2 lime over the chicken. Sprinkle with red powdered spice, brown powdered spice, white powdered spice, and salt.
⏱️ 5 min - 5
Mix all ingredients thoroughly with your hands until the chicken is fully coated with the seasoning. Set aside to marinate.
⏱️ 2 min - 6
Once roasted, transfer the poblano and jalapeño peppers to a metal bowl, cover with a plate, and allow them to steam for 10 minutes. This helps loosen the skin for easier peeling.
⏱️ 10 min - 7
While the peppers steam, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of pasta water before draining the spaghetti.
⏱️ 10 min - 8
While the spaghetti cooks, heat a cast iron pan over medium-high heat. Add the marinated chicken thighs and cook for 4-6 minutes per side, or until seared and cooked through to an internal temperature of 165°F (74°C). Remove from the pan and let rest on a cutting board.
⏱️ 12 min - 9
Once the peppers have steamed, carefully peel off their skin and remove the seeds. Add the peeled poblano and jalapeño peppers, roasted onion wedges, and roasted garlic cloves to a blender.
⏱️ 5 min - 10
Add one large spoonful of Mexican crema, one handful of fresh cilantro, one handful of fresh spinach, and salt to taste to the blender. Pour in the reserved pasta water.
⏱️ 2 min - 11
Blend all ingredients until the sauce is smooth and creamy. If the sauce is too thick, add a little more pasta water until desired consistency is reached.
⏱️ 3 min - 12
Pour the green sauce into the hot pan used for the chicken (no need to clean it, the chicken drippings will add flavor). Bring to a gentle simmer.
⏱️ 2 min - 13
Add the cooked spaghetti to the pan with the sauce. Mix thoroughly with tongs until the spaghetti is fully coated.
⏱️ 2 min - 14
Slice the cooked chicken into strips using a large knife or cleaver.
⏱️ 2 min - 15
To assemble, twirl a portion of the green spaghetti and place it into a serving bowl. Arrange the sliced Smoky Citrus Adobo Chicken next to the spaghetti.
⏱️ 2 min - 16
Garnish the spaghetti with crumbled white cheese and a sprig of fresh cilantro. Squeeze the juice from the remaining 1/2 lime over the entire dish just before serving.
⏱️ 1 min