Description
Experience a vibrant culinary journey with tender chicken thighs, zesty cilantro-lime rice, and a creamy green sauce that steals the show.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice (or basmati)
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 4–5 jalapeño peppers, stems removed
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco (or feta cheese)
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Season and prep the chicken by patting thighs dry and rubbing with a spice mix of cumin, paprika, garlic powder, salt, and pepper.
- Make the green sauce by blending jalapeños, cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil until smooth.
- Sear the chicken in a hot skillet with olive oil skin-side down for 4-5 minutes until golden.
- Finish cooking the chicken in a preheated oven at 400°F for 20-25 minutes until it reaches 165°F.
- Prepare the cilantro-lime rice by rinsing, then cooking jasmine rice in chicken broth; fluff with cilantro, lime juice, butter, and salt.
Notes
For added flavor, marinate the chicken overnight. You can use an air fryer for quicker cooking time and to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 5g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg
Keywords: Peruvian chicken, cilantro rice, green sauce, comfort food, easy dinner