Description
A delicious chicken dish served over rice with a vibrant green sauce.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1½ cups long-grain white rice
- 3 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup fresh cilantro leaves
- 1 jalapeño or green chili, seeded
- 2 cloves garlic
- ¼ cup mayonnaise
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Rub chicken with paprika, cumin, garlic powder, salt, and pepper. Heat olive oil in a skillet and sear chicken on both sides until golden, about 3–4 minutes per side. Transfer to the oven and roast for 20–25 minutes until fully cooked.
- For the rice: Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until soft. Add rice and stir for 1–2 minutes. Pour in chicken broth, bring to a boil, then cover and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
- For the green sauce: Blend cilantro, jalapeño, garlic, mayonnaise, lime juice, olive oil, salt, and pepper until smooth. Adjust seasoning as needed.
- Serve chicken over rice, drizzled generously with green sauce.
Notes
- Feel free to adjust the spiciness by using more or less jalapeño.
- This dish pairs well with a side salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg