Description
Enjoy tender, flavorful Peruvian chicken served with fluffy rice and a zesty, creamy green sauce. This dish bursts with fresh herbs and bright citrus for an unforgettable meal.
Ingredients
**Chicken:** – 4 boneless skinless chicken thighs – 2 tbsp olive oil – 1 tbsp lime juice – 1 tsp ground cumin – 1 tsp paprika – 1 tsp garlic powder – 1/2 tsp salt – 1/2 tsp black pepper **Rice:** – 1 tbsp olive oil – 1 cup long-grain white rice – 2 cups chicken broth – 1/4 cup finely chopped onion – 1 garlic clove, minced **Green Sauce:** – 1/2 cup mayonnaise – 1/4 cup sour cream – 1/4 cup fresh cilantro leaves – 1 jalapeño (seeded for less heat) – 1 garlic clove – 1 tbsp lime juice – Salt to taste
Instructions
Marinate chicken in olive oil, lime juice, cumin, paprika, garlic powder, salt, and pepper for 30 minutes. Heat skillet over medium-high heat and cook chicken 5-7 minutes per side until cooked through. Keep warm. Heat olive oil in a saucepan over medium heat. Sauté onion until soft, add garlic and cook 1 minute. Add rice and stir to coat with oil. Pour in chicken broth, bring to boil, cover, and simmer 15-18 minutes until rice is tender. Blend mayonnaise, sour cream, cilantro, jalapeño, garlic, and lime juice until smooth. Season with salt. Serve chicken on rice and drizzle with green sauce.
Notes
Use Greek yogurt instead of sour cream if preferred. Grill chicken for smoky flavor. Chicken breasts work as an alternative to thighs.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 105mg
Keywords: Peruvian chicken, arroz con pollo, green sauce, cilantro sauce, easy dinner