Description
Juicy, spice-rubbed chicken over fragrant rice with a bold, zesty green sauce.
Ingredients
Scale
- 4 Bone-in, skin-on chicken thighs
- 1 cup Jasmine rice
- 1/2 cup Fresh cilantro
- 2 Jalapeños
- 2 tbsp Olive oil
- 4 Garlic cloves
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- Salt & black pepper to taste
- 2 cups Chicken broth
- 2 tbsp Lime juice
- 1/2 cup Mayonnaise
- 2 tbsp Butter
- 1/4 cup Queso fresco (crumbled)
Instructions
- Season chicken with garlic powder, paprika, cumin, salt, pepper, and olive oil.
- Roast chicken skin-side up until deeply golden and cooked through, about 35–40 minutes.
- Simmer rice with butter and chicken broth until fluffy; keep warm.
- Blend cilantro, jalapeños, garlic, lime juice, mayonnaise, and salt until smooth and vibrant.
- Rest chicken briefly, then plate over rice.
- Spoon green sauce generously over chicken.
- Finish with queso fresco and extra cilantro if desired.
Notes
- For a spicier sauce, add more jalapeños.
- Let the chicken rest for a few minutes before serving for juicier meat.
- Queso fresco can be substituted with feta cheese if unavailable.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg