Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 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
- 4–5 jalapeño peppers
- ½ cup mayonnaise
- 2 garlic cloves
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Pat chicken dry and season with cumin, smoked paprika, garlic powder, salt, and pepper.
- Blend jalapeños, cilantro, mayonnaise, garlic, lime juice, and olive oil until smooth to create the green sauce.
- Sear seasoned chicken in an oven-safe skillet until golden brown; transfer to oven and roast until cooked through.
- Cook rinsed rice in boiling chicken broth; fluff with cilantro, lime juice, butter, and salt before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Oven and Stove
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 610
- Sugar: 1g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg