Why this fits a family on a budget
Bone-in chicken thighs are one of the most affordable cuts of chicken at roughly $1.00–$1.50 each, keeping this satisfying protein-and-rice dinner well within the $3-per-serving budget. The air fryer delivers crispy, restaurant-quality chicken in about 22 minutes of hands-off cooking, perfect for a busy weeknight.
• 4 piece bone-in skin-on chicken thighs
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp salt
• 0.5 tsp black pepper
• 2 whole lime
• 1 tbsp olive oil
• 1.5 cup long-grain white rice
• 1 cup (8oz) jarred salsa verde
• 1.5 cup low-sodium chicken broth
• 1 can canned diced green chiles (4oz)
• 0.5 cup frozen peas
• 0.25 cup fresh cilantro
• 2 clove garlic cloves
1. Preheat your air fryer to 400°F for 3 minutes.
2. Pat the chicken thighs completely dry with paper towels — this is key to getting crispy skin.
3. In a small bowl, combine the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Stir to mix.
4. Drizzle 1 tablespoon of olive oil over the chicken thighs, then rub the spice mixture evenly over all sides of each thigh, getting under the skin where possible.
5. Squeeze the juice of 1 lime over the seasoned chicken and let it sit for 5 minutes while the air fryer preheats.
6. Place the chicken thighs skin-side down in the air fryer basket in a single layer, making sure they do not overlap. Cook at 400°F for 12 minutes.
7. While the chicken cooks, mince the 2 garlic cloves. Heat a medium saucepan over medium heat with a light drizzle of oil. Add the garlic and cook for 30 seconds until fragrant.
8. Add the dry rice to the saucepan and stir for 1-2 minutes until the grains look slightly translucent and smell nutty — this toasting step adds great flavor.
9. Pour in the chicken broth, salsa verde, and diced green chiles. Stir everything together and bring to a boil over medium-high heat.
10. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook for 15-18 minutes. Do not lift the lid during this time.
11. When the air fryer timer goes off at 12 minutes, carefully flip the chicken thighs skin-side up using tongs. Cook for another 10-12 minutes until the skin is deep golden-brown and crispy and an instant-read thermometer reads 165°F in the thickest part (not touching bone).
12. Check the rice after 15 minutes: the liquid should be fully absorbed and the rice tender. If small holes appear on the surface, it is done. Stir in the frozen peas, replace the lid, and let sit off the heat for 3 minutes — the residual steam will cook the peas.
13. Fluff the rice with a fork and stir in half the fresh cilantro. Taste and adjust salt if needed.
14. Serve each chicken thigh over a scoop of salsa verde rice. Squeeze the remaining lime over the chicken, and garnish with the rest of the fresh cilantro.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.