Description
A vibrant and flavorful Peruvian dish featuring tender, marinated chicken served alongside fluffy rice, all brought together by a zesty and herbaceous green sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine olive oil, minced garlic, lime juice, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
- While chicken marinates, rinse the rice under cold water until the water runs clear.
- In a saucepan, heat a tablespoon of olive oil over medium heat. Add the rinsed rice and toast for 1-2 minutes until lightly golden.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and rice is tender. Let stand, covered, for 5 minutes.
- While the rice cooks, place the marinated chicken on a baking sheet and bake for 20-25 minutes, or until cooked through and juices run clear.
- While chicken and rice are cooking, prepare the green sauce: In a blender or food processor, combine chopped cilantro, parsley, minced garlic, jalapeño (if using), lime juice, and a drizzle of olive oil. Blend until smooth. Season with salt and pepper to taste.
- Serve the cooked chicken over the fluffy rice, generously drizzled with the green sauce.
Notes
- For a spicier sauce, leave some seeds in the jalapeño.
- If you don’t have fresh herbs, you can use dried herbs, but the flavor will be less vibrant.
- Adjust lime juice and seasonings to your personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving