Description
A vibrant dish featuring tender chicken thighs, zesty green sauce, and fragrant cilantro rice that brings the flavors of Peru to your table.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cilantro
- 1 jalapeno pepper
- 1 garlic clove
- 1 lime (juiced)
- 1 cup rice
- 2 cups chicken broth
- 1/4 cup chopped cilantro (for rice)
- 1/2 teaspoon cumin
Instructions
- Preheat your oven to 400°F (200°C). Season chicken thighs generously with olive oil, salt, and pepper.
- Arrange chicken on a baking sheet and bake for about 25-30 minutes until cooked through and golden brown.
- While the chicken cooks, prepare the aji verde by blending cilantro, jalapeno, garlic, lime juice, and a pinch of salt until smooth.
- In a pot, bring chicken broth to a boil. Add rice and cumin, then cover and simmer for 15-20 minutes until the rice is fluffy.
- After the rice is cooked, stir in chopped cilantro.
- Serve cilantro rice on plates topped with baked chicken thighs and drizzle with aji verde sauce.
Notes
Marinate chicken thighs in olive oil, salt, and pepper ahead of time for extra flavor. Consider adding Greek yogurt to the aji verde for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg