Description
A simple and delicious recipe for Peruvian chicken with a vibrant green sauce, served with flavorful rice.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 0.5 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper, seeded if desired
- 1 garlic clove
- Juice of 1 lime
- 0.25 cup olive oil
- Salt, to taste
Instructions
- Sprinkle chicken thighs evenly with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3 to 4 minutes per side. Transfer chicken to a plate and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté over medium heat until the onion is soft and fragrant, about 2 to 3 minutes.
- Add rinsed rice and ground cumin to the skillet. Stir and toast rice for 1 minute to coat grains in aromatics.
- Pour in chicken broth and bring to a simmer. Return seared chicken to the pan, cover, and reduce heat to low. Cook for 20 minutes, until rice is tender and chicken is cooked through.
- While chicken and rice are cooking, combine cilantro leaves, jalapeño, garlic, lime juice, olive oil, and salt in a blender. Blend until smooth and vibrant.
- Arrange chicken and rice on plates. Drizzle generously with green sauce and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg