Description
A vibrant and flavorful dish featuring tender chicken, fluffy rice, and a creamy green sauce, perfect for any occasion.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice or basmati
- 2¼ cups chicken broth
- Cilantro and lime juice to taste
- 4–5 jalapeño peppers
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco (or feta)
- 2 cloves garlic
Instructions
- Pat the chicken thighs dry with paper towels and season with cumin, paprika, garlic powder, salt, and black pepper. Let rest.
- In a food processor, blend jalapeños, cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil until smooth for the green sauce. Adjust seasoning as needed.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4-5 minutes until crisp; flip and sear for another 3 minutes.
- Transfer the skillet to a preheated 400°F oven and roast the chicken for 20-25 minutes until cooked through (165°F). Let rest for 5 minutes before serving.
- While chicken is cooking, rinse the rice and bring chicken broth to a boil in another saucepan. Add rice, reduce heat, cover, and simmer for 18 minutes. Let it stand for 5 minutes, then fluff and mix in cilantro, lime juice, and butter.
Notes
For a spicier sauce, include seeds from the jalapeños. The green sauce can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 150mg
Keywords: Peruvian chicken, rice, green sauce, easy dinner, family meal, comfort food