Dibi Chicken with Onion Sauce
Dibi Chicken with Onion Sauce
Ingredients
For the Green Seasoning
- 1 cup cilantro, roughly chopped
- 1/2 red bell pepper, roughly chopped
- 1/2 yellow bell pepper, roughly chopped
- 1/2 green bell pepper, roughly chopped
- 4 scallions, roughly chopped
- 6 garlic cloves, peeled
- 1 jalapeño, seeded and roughly chopped (optional, for heat)
For the Dibi Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
- 1 teaspoon ground annatto achiote molido
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic plus seasoning
- 1 teaspoon Yemeni spice blend
- 1 teaspoon kosher salt, or to taste
For the Onion Sauce Topping
- 2 red onions, thinly sliced
- 1 orange bell pepper, thinly sliced
- 2 tablespoons mayonnaise
- 1/4 teaspoon ground black pepper, or to taste
- 1 lemon, juiced
For the Optional Sautéed Shrimp
- 1/2 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
Instructions
- 1
Prepare the Green Seasoning: Combine cilantro, red bell pepper, yellow bell pepper, green bell pepper, scallions, garlic cloves, and jalapeño (if using) in a food processor. Process until a smooth paste forms. You may need to add 1-2 tablespoons of water to help it blend.
⏱️ 10 min
- 2
Marinate the Chicken: In a large bowl, combine the chicken pieces with 1/2 cup of the prepared green seasoning (reserve the rest for the onion sauce and shrimp). Add the ground annatto achiote molido, paprika, 1/2 teaspoon ground black pepper, garlic plus seasoning, Yemeni spice blend, and kosher salt. Mix thoroughly, ensuring all chicken pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min
- 3
Prepare the Onion Sauce Topping: In a medium bowl, combine the thinly sliced red onions and orange bell pepper. Add 2 tablespoons of the reserved green seasoning, mayonnaise, and 1/4 teaspoon ground black pepper. Mix thoroughly until all ingredients are well combined and the vegetables are coated. Squeeze the juice of one lemon over the mixture and mix again. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the onions to soften slightly.
⏱️ 15 min
- 4
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a baking sheet with aluminum foil, then top with a piece of parchment paper. This helps with easy cleanup and prevents sticking.
⏱️ 5 min•🌡️ 400
- 5
Bake the Chicken: Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 30 minutes, then flip the chicken pieces. Continue baking for another 25-30 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is golden brown and slightly crispy.
⏱️ 60 min•🌡️ 400
- 6
Optional Sautéed Shrimp: While the chicken is baking, heat olive oil in a skillet over medium-high heat. Add the peeled and deveined shrimp and 1 tablespoon of the reserved green seasoning. Sauté for 2-3 minutes per side, or until the shrimp are pink and cooked through. Do not overcook.
⏱️ 5 min
- 7
Serve: Remove the Dibi chicken from the oven. Serve hot, topped generously with the chilled onion sauce. If desired, serve with the optional sautéed shrimp alongside.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dibi Chicken with Onion Sauce
For the Green Seasoning
- 1 cup cilantro, roughly chopped
- 1/2 red bell pepper, roughly chopped
- 1/2 yellow bell pepper, roughly chopped
- 1/2 green bell pepper, roughly chopped
- 4 scallions, roughly chopped
- 6 garlic cloves, peeled
- 1 jalapeño, seeded and roughly chopped (optional, for heat)
For the Dibi Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
- 1 teaspoon ground annatto achiote molido
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic plus seasoning
- 1 teaspoon Yemeni spice blend
- 1 teaspoon kosher salt, or to taste
For the Onion Sauce Topping
- 2 red onions, thinly sliced
- 1 orange bell pepper, thinly sliced
- 2 tablespoons mayonnaise
- 1/4 teaspoon ground black pepper, or to taste
- 1 lemon, juiced
For the Optional Sautéed Shrimp
- 1/2 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
Instructions
- 1
Prepare the Green Seasoning: Combine cilantro, red bell pepper, yellow bell pepper, green bell pepper, scallions, garlic cloves, and jalapeño (if using) in a food processor. Process until a smooth paste forms. You may need to add 1-2 tablespoons of water to help it blend.
⏱️ 10 min - 2
Marinate the Chicken: In a large bowl, combine the chicken pieces with 1/2 cup of the prepared green seasoning (reserve the rest for the onion sauce and shrimp). Add the ground annatto achiote molido, paprika, 1/2 teaspoon ground black pepper, garlic plus seasoning, Yemeni spice blend, and kosher salt. Mix thoroughly, ensuring all chicken pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min - 3
Prepare the Onion Sauce Topping: In a medium bowl, combine the thinly sliced red onions and orange bell pepper. Add 2 tablespoons of the reserved green seasoning, mayonnaise, and 1/4 teaspoon ground black pepper. Mix thoroughly until all ingredients are well combined and the vegetables are coated. Squeeze the juice of one lemon over the mixture and mix again. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the onions to soften slightly.
⏱️ 15 min - 4
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a baking sheet with aluminum foil, then top with a piece of parchment paper. This helps with easy cleanup and prevents sticking.
⏱️ 5 min•🌡️ 400 - 5
Bake the Chicken: Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 30 minutes, then flip the chicken pieces. Continue baking for another 25-30 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is golden brown and slightly crispy.
⏱️ 60 min•🌡️ 400 - 6
Optional Sautéed Shrimp: While the chicken is baking, heat olive oil in a skillet over medium-high heat. Add the peeled and deveined shrimp and 1 tablespoon of the reserved green seasoning. Sauté for 2-3 minutes per side, or until the shrimp are pink and cooked through. Do not overcook.
⏱️ 5 min - 7
Serve: Remove the Dibi chicken from the oven. Serve hot, topped generously with the chilled onion sauce. If desired, serve with the optional sautéed shrimp alongside.
⏱️ 5 min