Ingredients
Scale
- 4–6 chicken thighs, bone-in and skin-on
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
- 1 cup fresh cilantro leaves, packed
- 1 garlic clove
- 1 jalapeño or 1 aji amarillo, seeds removed for less heat
- 2 tablespoons lime juice
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Water, as needed for consistency
Instructions
- Prepare the Marinade: Combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss chicken in marinade and rest at least 30 minutes or overnight.
- Cook the Rice: Rinse jasmine rice, then cook with water or chicken broth until fluffy.
- Make the Green Sauce: Blend cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper until smooth. Adjust consistency with water.
- Cook the Chicken: Sear marinated chicken thighs 6-7 minutes per side until cooked through and golden brown.
- Plate and Serve: Serve rice, top with chicken, drizzle with green sauce, and garnish with cilantro, lime wedges, or sliced avocado if desired.
Notes
- Marinate chicken overnight for more intense flavor and tenderness.
- Use fresh cilantro for a vibrant green sauce.
- Adjust jalapeño or aji amarillo for desired spice level.
- Cooking rice in chicken broth adds extra savory depth.
- Allow chicken to rest a few minutes after cooking to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Peruvian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg