Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice (basmati works beautifully too)
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 4–5 jalapeño peppers, stems removed
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco (or feta cheese)
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Season chicken thighs with olive oil, cumin, paprika, garlic powder, salt, and pepper. Let them rest while you prepare other ingredients.
- For the green sauce, blend jalapeños, cilantro, mayonnaise, cheese, garlic cloves, lime juice, and olive oil until smooth. Adjust seasoning to taste.
- Sear the chicken in a hot skillet until golden brown on both sides. Transfer to a preheated oven at 400°F and roast until cooked through.
- Prepare cilantro-lime rice by cooking rinsed jasmine rice in chicken broth. Fluff with cilantro and lime juice after cooking.
- Serve the chicken over rice topped with vibrant green sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Oven
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg