Description
A flavorful dish of succulent chicken thighs served over fluffy rice, topped with a zesty green sauce made from fresh herbs, lime, and jalapeños.
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
- 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 and Prep the Chicken: Pat the chicken thighs dry with paper towels, rub with a mixture of cumin, smoked paprika, garlic powder, salt, and pepper. Let rest at room temperature.
- Make the Green Sauce: In a food processor, pulse jalapeños, then add cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil. Process until smooth and season with salt.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4-5 minutes until golden, then flip and sear for another 3 minutes.
- Finish the Chicken in Oven: Transfer skillet to a preheated oven at 400°F. Roast for 20-25 minutes until chicken reaches 165°F internal temperature. Let rest for 5 minutes before serving.
- Prepare the Cilantro-Lime Rice: Rinse jasmine rice and boil chicken broth, add rice, simmer for 18 minutes, then fluff and mix in cilantro, lime juice, butter, and salt.
Notes
For crispy skin, ensure chicken is dry before cooking. Adjust sauce spiciness by removing jalapeño seeds. Allow chicken to rest after cooking for better flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 570
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg