Description
A delicious and vibrant dish featuring tender chicken served over flavorful rice, complemented by a zesty green sauce.
Ingredients
- 4 chicken thighs
- 2 cups of rice
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 cup of cilantro
- 1/4 cup of parsley
- 1 jalapeño, seeded
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat oil over medium heat and brown the chicken on both sides.
- Remove the chicken and set aside. In the same skillet, sauté the onion and garlic until translucent.
- Add the rice and stir for a few minutes until slightly toasted.
- Pour in the chicken broth and return the chicken to the skillet.
- Cover and simmer until the rice is cooked and the chicken is tender.
- In a blender, combine cilantro, parsley, jalapeño, lime juice, and a pinch of salt to make the green sauce.
- Serve the chicken and rice topped with the green sauce.
Notes
- For a spicier sauce, leave some seeds in the jalapeño.
- This dish can be made with chicken breasts if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian