Description

Pan‑seared, cumin‑smoked chicken meets fluffy cilantro‑lime rice and a vibrant, creamy green sauce for a bold, flavor‑packed meal that’s fresh, comforting, and irresistibly colorful.

Ingredients

4–6 chicken thighs or breasts
4 cloves garlic, minced (divided)
1 tsp ground cumin
1 tsp smoked paprika
Juice of 1 lime (plus wedges for serving)
2 tbsp olive oil (plus extra for searing)
Salt and pepper
1 cup long‑grain or basmati rice
1 small onion, diced
2 cups chicken broth
1 cup chopped fresh cilantro (divided)
1 jalapeño or aji amarillo pepper, seeded or not, to taste
2–3 tbsp mayonnaise or Greek yogurt
Optional: green peas or diced red bell pepper for the rice

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Instructions

Marinate chicken: combine half the garlic, cumin, paprika, lime juice, 2 tbsp olive oil, salt, and pepper. Coat chicken and let rest 20+ minutes.
Sear chicken: heat oil in a skillet over medium‑high. Sear chicken until golden and cooked through; remove and set aside.
Cook rice: in same pan, sauté onion until soft. Add rice and stir to coat. Pour in broth, stir in ½ cup cilantro, lime juice, and optional veggies. Nestle chicken back in, cover, simmer until rice is tender.
Blend green sauce: in a blender, combine remaining cilantro, jalapeño or aji amarillo, remaining garlic, lime juice, mayonnaise or yogurt, olive oil, and salt. Blend until smooth and bright green.
Serve: fluff rice, plate chicken on top, drizzle generously with green sauce, and garnish with extra cilantro and lime wedges.

Notes

Make it ahead: prep components separately and assemble before serving.
Use rotisserie chicken in a hurry—just warm and serve over cilantro rice with sauce.
Make it dairy‑free by using vegan mayo.
Store rice and chicken separately from sauce for best texture.