Description

A flavorful and comforting Peruvian-inspired dish featuring tender chicken served with seasoned rice and a zesty green sauce made with cilantro, garlic, and jalapeño.

Ingredients

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4 bone-in, skinless chicken thighs
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons paprika
Salt and pepper to taste
2 cups long-grain white rice
4 cups chicken broth
1/2 cup frozen peas (optional)
1/4 cup chopped cilantro (for rice)
1 tablespoon vegetable oil (for sauce)
1/2 cup fresh cilantro (for sauce)
1 jalapeño, seeds removed
1 garlic clove
1 tablespoon mayonnaise
2 tablespoons lime juice
1/4 teaspoon salt
1/4 cup water (adjust for desired consistency)

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Instructions

Preheat your oven to 400°F (200°C).
Season the chicken thighs with olive oil, cumin, paprika, salt, and pepper. Rub the spices into the chicken and place it on a baking sheet.
Roast the chicken for 25-30 minutes or until it reaches an internal temperature of 165°F (75°C) and is golden brown.
While the chicken is baking, prepare the rice. In a large saucepan, heat the chicken broth to a simmer over medium heat.
Stir in the rice and cook, covered, for about 15-20 minutes until the rice is fully cooked and the liquid is absorbed. Fluff with a fork and stir in the peas (if using) and chopped cilantro.
To make the green sauce, blend the cilantro, jalapeño, garlic, mayonnaise, lime juice, salt, and water in a blender or food processor until smooth. Add more water if needed to achieve your desired sauce consistency.
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken over the rice and drizzle generously with the green sauce.
Garnish with additional cilantro if desired and serve immediately.

Notes

If you prefer a milder sauce, remove the seeds from the jalapeño or use half of one.
For a smoky flavor, try grilling the chicken instead of baking it.
This dish pairs wonderfully with a side of roasted vegetables or a simple salad.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 chicken thigh with rice and sauce
Calories: 450
Sugar: 2g
Sodium: 670mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg