Description
A delicious and easy-to-make Peruvian chicken and rice dish served with a vibrant green sauce.
Ingredients
Scale
- 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 pot, heat oil and brown the chicken on both sides.
- Add chopped onion and garlic, sauté until translucent.
- Stir in the rice and cook for a few minutes.
- Add chicken broth and bring to a boil.
- Reduce heat, cover, and simmer until rice is cooked.
- In a blender, combine cilantro, parsley, jalapeño, lime juice, and a bit of water to make the green sauce.
- Serve the chicken and rice with the green sauce drizzled on top.
Notes
- For a spicier sauce, leave some seeds in the jalapeño.
- Let the chicken marinate for a few hours for more flavor.
- Serve with lime wedges for extra zest.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg