Description
A flavorful and vibrant Peruvian-style chicken and rice dish served with a zesty green sauce made from herbs, lime, and creamy mayonnaise. Perfect for a comforting and exotic meal.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/4 cup chopped cilantro
- For the green sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup fresh cilantro leaves
- 1 small jalapeño, seeded
- 2 cloves garlic
- 1 tbsp lime juice
- Salt to taste
Instructions
- Season chicken with cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken until browned and cooked through, about 5-7 minutes per side. Set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add rice and stir to coat in the oil and spices.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add frozen peas and chopped cilantro, then fluff rice with a fork.
- To make the green sauce, blend mayonnaise, sour cream, cilantro, jalapeño, garlic, lime juice, and salt until smooth.
- Serve chicken over the rice with a generous drizzle of green sauce.
Notes
- For extra heat, keep the jalapeño seeds in the green sauce.
- Use Greek yogurt instead of sour cream for a lighter sauce.
- This dish pairs well with a fresh avocado salad.