Description
A flavorful Peruvian-inspired chicken and rice dish served with a vibrant and spicy green sauce made with herbs and creamy elements.
Ingredients
Units
Scale
- 4 boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup long grain rice
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- For the green sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh cilantro
- 1 jalapeño, seeded
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Season chicken thighs with cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat and sear chicken until browned on both sides. Remove and set aside.
- In the same pan, sauté onion and garlic until fragrant.
- Add rice and stir to coat in the oil and aromatics.
- Pour in chicken broth and bring to a boil.
- Return chicken to the pan, cover, and reduce heat. Simmer for 20 minutes until rice is cooked and chicken is tender.
- Stir in chopped cilantro before serving.
- For the green sauce, blend mayonnaise, sour cream, cilantro, jalapeño, garlic, lime juice, olive oil, and salt until smooth.
- Serve chicken and rice with green sauce on the side or drizzled on top.
Notes
- Use Greek yogurt instead of sour cream for a healthier green sauce.
- Adjust the amount of jalapeño to control the spice level.
- This dish pairs well with a simple salad or grilled vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg