Description
This Peruvian-inspired dish is packed with bold flavors and comforting textures. Juicy, spiced chicken is cooked with seasoned rice and paired with a vibrant green sauce made from fresh herbs, lime, and a touch of heat. It’s a satisfying one-pan meal that’s easy enough for a weeknight but impressive enough for guests.
Ingredients
For the Chicken & Rice:
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2 lbs boneless, skinless chicken thighs
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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1/2 teaspoon salt
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1 medium onion, diced
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4 garlic cloves, minced
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1 red bell pepper, chopped
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1 cup long grain white rice
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2 cups chicken broth
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1/2 cup frozen peas
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1/4 cup fresh cilantro, chopped
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Juice of 1/2 lime
For the Green Sauce:
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1 cup fresh cilantro, packed
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1/2 cup mayonnaise
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1 tablespoon olive oil
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2 tablespoons fresh lime juice
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1 garlic clove
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1 jalapeño (seeded for less heat)
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1/4 teaspoon salt
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1/8 teaspoon black pepper
Instructions
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Season the Chicken: In a large bowl, toss chicken thighs with cumin, paprika, garlic powder, salt, and pepper.
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Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, or until browned. Remove and set aside.
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Cook the Veggies: In the same skillet, sauté onion, garlic, and bell pepper until soft, about 3–4 minutes.
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Add Rice & Broth: Stir in rice and cook for 1 minute. Add chicken broth, bring to a boil, then reduce heat to low.
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Simmer: Nestle the chicken back into the skillet. Cover and simmer for 20–25 minutes, or until the rice is cooked and chicken is tender.
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Finish the Dish: Stir in peas, cilantro, and lime juice. Let sit covered for 5 minutes before serving.
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Make the Green Sauce: Blend all green sauce ingredients in a food processor or blender until smooth.
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Serve: Plate chicken and rice with a generous drizzle of green sauce over the top or on the side.
Notes
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For extra crispy chicken, you can finish it under the broiler for 2–3 minutes.
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Swap mayo in the sauce with Greek yogurt for a lighter option.
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Use chicken breasts if preferred, just reduce cook time slightly to prevent drying out.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 135mg