Description
A vibrant dish featuring marinated chicken thighs served over fluffy rice, topped with a creamy green sauce that embodies the flavors of Peru.
Ingredients
Scale
- 4–6 chicken thighs, bone-in and skin-on
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
- 1 cup fresh cilantro leaves, packed
- 1 garlic clove
- 1 jalapeño or 1 aji amarillo, seeds removed
- 2 tablespoons lime juice
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Water, as needed for consistency
Instructions
- In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Add chicken thighs, ensuring they are well coated in the marinade. Let rest for at least 30 minutes or overnight.
- Rinse jasmine rice under cold water until clear. In a pot, combine rinsed rice with water or chicken broth, and cook according to package instructions, about 18-20 minutes.
- In a blender, combine cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth, adding water for desired consistency.
- Heat a skillet over medium-high heat. Add olive oil and sear chicken thighs for 6-7 minutes per side until golden and cooked through (165°F/75°C).
- On each plate, serve rice topped with chicken thighs and drizzle with green sauce. Garnish with extra cilantro and lime wedges if desired.
Notes
Marinate the chicken for maximum flavor, and adjust spiciness of the sauce to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg