Description
Juicy, spice-rubbed chicken served over fluffy rice and finished with a bold, creamy Peruvian green sauce.
Ingredients
- Bone-in chicken thighs or breasts
- Long-grain rice
- Fresh cilantro
- Jalapeño or aji amarillo paste
- Garlic
- Lime juice
- Greek yogurt or mayo (for sauce)
- Olive oil
- Ground cumin
- Paprika
- Salt & black pepper
- Chicken broth (for rice)
Instructions
- Season chicken with olive oil, garlic, cumin, paprika, salt, and pepper.
- Roast chicken at 400°F (205°C) until deeply browned and juicy.
- Cook rice in chicken broth until fluffy; keep warm.
- Blend cilantro, jalapeño (or aji), garlic, lime juice, and yogurt/mayo into a smooth green sauce.
- Taste sauce and adjust salt and acidity.
- Rest chicken briefly, then plate over rice.
- Spoon green sauce generously over chicken and serve.
Notes
- For a spicier sauce, add more jalapeño or aji amarillo paste.
- Can substitute Greek yogurt with mayo for a creamier texture.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg