Description
A delicious Peruvian dish featuring tender chicken thighs served over flavorful rice and topped with a creamy green sauce.
Ingredients
Scale
- 3 cups cooked white rice
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 lime, juiced
- 1 cup fresh cilantro leaves
- 1 jalapeño, seeded and chopped
- 2 cloves garlic
- ½ cup mayonnaise
- 2 tablespoons lime juice
- Salt to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring to a simmer. Add the cooked rice to the skillet, stirring to combine. Let it cook for about 5 minutes, allowing the rice to absorb the flavors.
- While the rice is cooking, prepare the green sauce. In a blender, combine the cilantro, jalapeño, garlic, mayonnaise, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
- Slice the cooked chicken thighs and serve them over the rice. Drizzle the green sauce generously over the chicken and rice.
- Garnish with additional cilantro and lime wedges, if desired. Serve warm.
Notes
- For a spicier sauce, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- You can substitute quinoa for rice for a healthier grain option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg