Ingredients
Scale
- 1.5–2 pounds chicken (thighs or breasts)
- 1 cup jasmine rice
- 2–3 cloves garlic
- 1 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup onion, diced
- 1 teaspoon turmeric
- 1/4 teaspoon EACH cumin, onion powder, salt, pepper
- 2 cups chicken stock
- 1 tablespoon mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeño chiles, roughly chopped
- 2 cloves garlic for green sauce
- Kosher salt and freshly ground black pepper for seasoning
Instructions
- Marinate the chicken with garlic, lime juice, oil, cumin, paprika, salt, and pepper in the refrigerator for at least 1 hour.
- Preheat grill or oven to medium-high (450°F).
- Grill chicken for 5-7 minutes per side until it reaches 165°F. Alternatively, bake on a foil-lined pan for about 30 minutes.
- Rinse jasmine rice until water runs clear and soak for 10 minutes.
- Sauté onion and garlic in a pot with oil until soft; add rice and seasonings.
- Pour in chicken stock; bring to a boil then cover and reduce heat to low for 15 minutes.
- Blend all green sauce ingredients until smooth.
- Serve rice topped with grilled chicken and drizzle with green sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg