Description
A flavorful Peruvian-style chicken and rice dish served with a creamy green sauce.
Ingredients
Scale
- 2 lbs chicken thighs (bone-in, skin-on)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded (for the green sauce)
- 1/2 cup mayonnaise
- 1 lime, juiced
Instructions
- Season the chicken with salt, pepper, cumin, and paprika.
- Heat olive oil in a large skillet over medium heat. Brown the chicken on both sides, then remove and set aside.
- In the same skillet, sauté onions and garlic until soft.
- Add rice and stir for 1 minute. Pour in chicken broth and bring to a boil.
- Return chicken to the skillet, cover, and simmer for 20-25 minutes until rice is cooked.
- For the green sauce, blend cilantro, jalapeño, mayonnaise, and lime juice until smooth.
- Serve chicken and rice with the green sauce drizzled on top.
Notes
- Marinate chicken for 1 hour for deeper flavor.
- Adjust jalapeño amount for desired spiciness.
- Use basmati rice for a fluffier texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
Keywords: Peruvian chicken, green sauce, chicken and rice, easy dinner