Description
A delightful combination of marinated chicken thighs, fragrant rice, and a vibrant green sauce, perfect for family gatherings.
Ingredients
- 4-6 chicken thighs (bone-in, skin-on)
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
- 1 cup fresh cilantro leaves (packed)
- 1 garlic clove
- 1 jalapeño or aji amarillo (seeds removed for less heat)
- 2 tablespoons lime juice
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- Water (as needed for consistency)
Instructions
- In a bowl, combine 3 tablespoons lime juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk in 2 tablespoons olive oil.
- Toss the chicken thighs in the marinade and let them rest for at least 30 minutes, preferably overnight.
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, bring 2 ½ cups of water or chicken broth to a boil. Add the rice and cook according to package instructions until fluffy and tender.
- Meanwhile, prepare the green sauce by blending 1 cup fresh cilantro, 1 garlic clove, 1 jalapeño, 2 tablespoons lime juice, ¼ cup mayonnaise or Greek yogurt, 2 tablespoons olive oil, salt, and black pepper until smooth and creamy, adding water as needed.
- Heat a skillet over medium-high heat. Sear the marinated chicken thighs for 6-7 minutes per side until cooked through and golden brown.
- Serve the cooked rice topped with the chicken thighs and drizzle the vibrant green sauce over the dish.
Notes
Let the chicken rest after cooking for juicy results. Adjust green sauce thickness as needed.
