Description
A flavorful Peruvian dish with tender chicken, seasoned rice, and a zesty green sauce.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp cumin
- 1 tbsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup cilantro (chopped)
- 1 jalapeño (seeded)
- 1/2 cup mayonnaise
- 1 lime (juiced)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken thighs and cook until browned on both sides (about 5 minutes per side). Remove and set aside.
- In the same skillet, sauté onion and garlic until soft (about 3 minutes). Stir in cumin, paprika, salt, and black pepper.
- Add rice and cook for 1 minute, stirring to coat with spices.
- Pour in chicken broth and bring to a boil. Return chicken to the skillet, cover, and simmer for 20 minutes.
- While the rice cooks, blend cilantro, jalapeño, mayonnaise, and lime juice until smooth to make the green sauce.
- Serve chicken and rice with the green sauce on the side.
Notes
- Adjust jalapeño for desired spiciness.
- Use boneless chicken thighs for quicker cooking.
- Let rice rest for 5 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Peruvian chicken, green sauce, chicken and rice, easy dinner