Description
A flavorful and hearty Peruvian-inspired chicken and rice dish served with a zesty green sauce made from fresh herbs and spicy peppers.
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- For the green sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup fresh cilantro
- 2 green onions
- 1 garlic clove
- 1 jalapeño, seeded
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt to taste
Instructions
- Season chicken thighs with cumin, paprika, garlic powder, salt, and pepper.
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Sear chicken on both sides until browned, about 3-4 minutes per side. Remove and set aside.
- Add the remaining olive oil to the skillet. Sauté onion, garlic, and bell pepper until soft.
- Stir in the rice and toast for 1-2 minutes. Pour in the chicken broth and bring to a boil.
- Return the chicken to the skillet, cover, and reduce heat to low. Cook for 20 minutes or until rice is cooked and chicken is done.
- Stir in peas, cilantro, and lime juice. Let sit covered for 5 minutes.
- Meanwhile, blend all green sauce ingredients until smooth. Adjust seasoning to taste.
- Serve the chicken and rice with a generous drizzle of the green sauce.
Notes
- For extra heat, leave the jalapeño seeds in the green sauce.
- Can be made with chicken breast if preferred.
- Use Greek yogurt instead of sour cream for a lighter sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg