Description
A flavorful and vibrant Peruvian-inspired dish featuring spiced chicken thighs, aromatic rice, and a creamy, zesty green sauce made with fresh herbs and lime.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeded and chopped
- 1/2 cup fresh cilantro leaves
- 1 garlic clove
- 1 tablespoon olive oil (for sauce)
- Juice of 1 lime
- Salt to taste (for sauce)
Instructions
- Season the chicken thighs with cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat and sear the chicken thighs until golden brown on both sides. Remove and set aside.
- In the same skillet, sauté onion and garlic until translucent. Stir in the rice and toast for 1-2 minutes.
- Add chicken broth and bring to a boil. Nestle the chicken thighs into the rice, cover, and reduce heat to low. Cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
- To make the green sauce, blend mayonnaise, sour cream, jalapeño, cilantro, garlic, lime juice, olive oil, and salt until smooth.
- Serve the chicken and rice with a generous drizzle of green sauce and a sprinkle of chopped cilantro and lime juice.
Notes
- You can substitute sour cream with Greek yogurt for a lighter sauce.
- For extra heat, leave the jalapeño seeds in the sauce.
- Use boneless chicken thighs for quicker cooking.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg