Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 cup fresh cilantro leaves
- 2 tbsp lime juice (freshly squeezed)
- 4 garlic cloves (minced)
- 1 jalapeño pepper (seeded and chopped)
- 2 tbsp olive oil
- 1 tsp cumin powder
- Salt and pepper to taste
- 2 cups chicken broth
- ½ cup sour cream or Greek yogurt
- 2 tbsp pine nuts (optional)
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, minced garlic, lime juice, cumin, salt, and pepper. Coat the chicken thighs well and let marinate for at least 30 minutes.
- Sear the Chicken: Heat a skillet over medium-high heat. Add marinated chicken thighs skin-side down and cook until golden brown (6-7 minutes per side).
- Cook the Rice: Rinse rice under cold water until clear. In a pot, bring chicken broth to a boil, add rice, cover tightly, and simmer on low for about 18 minutes or until fluffy.
- Create the Green Sauce: In a food processor, blend cilantro leaves, jalapeño, sour cream or yogurt, lime juice, salt, and optional pine nuts until smooth. Adjust seasoning as needed.
- Assemble the Dish: Fluff cooked rice and place on serving plates. Slice chicken thighs and arrange on top of rice; drizzle generously with green sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Searing/Simmering
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (approximately 335g)
- Calories: 525
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg