THE CORVALLIS CARROT
What you'll be getting:
Chicken Thighs with Rhubarb and Cucumber Salsa
Place chicken on sheet pan.
1 large chicken thigh
125 g salsa (rhubarb, lime juice, honey, hot fresno chilies, cucumbers, scallions, micro greens, salt, garlic, grape seed oil)
1/4 c basmati (with a little salt, no need to salt the water)
Equipment needed: lined sheet pan, pot of water for rice
Preheat your oven to 500.
When the oven reaches 500 degrees place the sheet pan in the oven.
Set timer for 15 minutes.
After the timer goes off, leave chicken in the oven. Start boiling your water. You do not have to measure the water, as you will be cooking it the same way you would pasta. When the water has come to a boil, add your rice.
Set a timer for another 15 minutes. When the timer has 10 minutes remaining, add rice to the water.
As you wait for the chicken and rice to finish cooking, you can mix the salsa. If you don't like cilantro, you can discard it from the mixture.
If you like cilantro, rip into smaller pieces and add to the cucumber mixture in a small mixing bowl.
Add the rhubarb.
Toss together with a spoon or fork. Let it sit until the rice is finished.
When the timer for the rice goes off, strain it.
Top with salsa.
Pull chicken from the oven when the timer goes off.
If you are not sure if the chicken is completely cooked, use a thermometer. The internal temperature should be 165. Because the bone is still in the thigh, it takes a little longer than cooking a chicken breast. You just want to make sure it is fully cooked.
Let the chicken rest for a couple of minutes and then plate next to the rice and salsa. You can flip it over on the pan to get a little bit more of a glaze on it. From start to finish this dinner takes just over 30 minutes. Enjoy!