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 (basmati works beautifully too)
- 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
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Season chicken thighs with olive oil and spices. Let rest.
- Prepare green sauce by blending jalapeños, cilantro, mayonnaise, garlic, lime juice, and olive oil until smooth.
- Sear chicken in an oven-safe skillet for 4-5 minutes on each side until golden brown.
- Transfer skillet to the oven and roast for 20-25 minutes until cooked through.
- Cook jasmine rice in chicken broth according to package instructions; mix in cilantro, lime juice, butter, and salt.
- Serve chicken over rice topped with green sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 590
- Sugar: 2g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 130mg