🍗 Epic Peruvian chicken & rice with zesty green sauce 🌿✨
Ingredients:
For the chicken:
1 ½ pounds boneless, skinless chicken thighs,
2 tablespoons olive oil,
1 teaspoon ground cumin,
1 teaspoon smoked paprika,
1 teaspoon garlic powder,
½ teaspoon turmeric,
½ teaspoon salt,
¼ teaspoon black pepper,
For the rice:
2 tablespoons olive oil,
1 medium onion, finely chopped,
2 cloves garlic, minced,
1 cup long-grain rice,
2 cups chicken broth,
½ teaspoon ground cumin,
½ teaspoon turmeric,
½ cup frozen peas,
For the zesty green sauce:
1 cup fresh cilantro leaves,
½ cup mayonnaise,
1 small jalapeño, seeds removed,
1 clove garlic,
2 tablespoons lime juice,
1 tablespoon olive oil,
Salt and pepper to taste,
Directions:
Marinate and cook the chicken:
In a small bowl, mix cumin, smoked paprika, garlic powder, turmeric, salt, and pepper. Rub the mixture all over the chicken thighs.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.,
Cook the rice:
In the same skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes. Add the rice, stirring to coat it with the oil.
Stir in chicken broth, cumin, turmeric, and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed. Stir in the frozen peas during the last 5 minutes of cooking.,
Make the zesty green sauce:
In a blender, combine cilantro, mayonnaise, jalapeño, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.,
Assemble and serve:
Slice the cooked chicken thighs and serve them over the fragrant rice. Drizzle the zesty green sauce on top or serve it on the side. Garnish with extra cilantro if desired. Enjoy your Epic Peruvian Chicken & Rice with Zesty Green Sauce!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 400 k