Description

A flavorful and hearty Peruvian-inspired dish featuring spiced chicken and seasoned rice, paired with a vibrant, creamy green sauce made from fresh herbs and chili peppers.

Ingredients

Units Scale

4 boneless, skinless chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 onion, diced
3 cloves garlic, minced
1/2 cup frozen peas
1/4 cup chopped cilantro
1 jalapeño, chopped (for green sauce)
1/2 cup mayonnaise (for green sauce)
1/4 cup sour cream (for green sauce)
1 tablespoon lime juice (for green sauce)
1/2 cup fresh cilantro (for green sauce)
1 garlic clove (for green sauce)
Salt to taste (for green sauce)

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Instructions

Season chicken thighs with cumin, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat and brown the chicken on both sides. Remove and set aside.
In the same skillet, sauté onion and garlic until softened.
Add rice and stir to coat with the aromatics.
Pour in chicken broth, add peas and chopped cilantro, and bring to a boil.
Place the browned chicken on top of the rice, reduce heat, cover, and simmer for 20-25 minutes or until rice is tender and chicken is cooked through.
Meanwhile, prepare the green sauce by blending jalapeño, mayonnaise, sour cream, lime juice, cilantro, garlic, and salt until smooth.
Serve chicken and rice with a generous drizzle of green sauce.

Notes

Adjust the spiciness of the green sauce by using more or less jalapeño.
Use chicken breasts if preferred, but thighs remain juicier.
For extra flavor, marinate the chicken in spices for an hour before cooking.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 620mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 28g
Cholesterol: 105mg