Description
A bright, comforting one-pan meal of tender chicken served over fluffy rice, enhanced by a zesty cilantro-green sauce.
Ingredients
Scale
- 4 pieces of chicken (thighs or breasts)
- 2 cups of rice
- 4 cups of chicken broth
- 1/2 cup of cilantro
- 1/2 cup of green onion
- 2 cloves of garlic
- 1 jalapeño (optional)
- 1 lime (for juice)
- Salt and pepper to taste
- Olive oil
Instructions
- Season the chicken liberally with salt and pepper. Heat a large skillet over medium heat and add olive oil. When hot, add chicken and cook until browned, about 5–7 minutes per side.
- Remove chicken and set aside. If skillet looks dry, add more olive oil. Add chopped garlic and diced jalapeño (if using) and sauté until fragrant, about 1 minute. Stir in rice and coat with oil.
- Pour in chicken broth, bring to a boil, then nestle browned chicken on top. Reduce heat to low, cover, and simmer until chicken is cooked through and rice is tender, about 20 minutes.
- While cooking, make the green sauce in a blender: combine cilantro, green onion, garlic, lime juice, salt, and enough olive oil for a smooth consistency. Serve the chicken over rice, drizzling green sauce on top.
Notes
Store leftovers in an airtight container for up to 3–4 days. Keep the green sauce in a separate container to preserve its flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 2g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 0mg