Description
A recipe for flavorful Peruvian-style chicken served with rice and a bright green sauce.
Ingredients
Scale
- 2 lbs chicken thighs, bone-in, skin-on
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup fresh cilantro leaves
- 1/4 cup mayonnaise
- 1 jalapeño, seeded (optional)
- 1/4 cup vegetable oil
Instructions
- Rub chicken thighs with cumin, oregano, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, about 5 minutes per side. Remove chicken and set aside.
- In the same skillet, sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add rice and stir to coat. Pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Return chicken to the skillet on top of the rice. Cover and cook for another 20 minutes, or until chicken is cooked through and rice is tender.
- While chicken cooks, make the green sauce: Combine cilantro, mayonnaise, jalapeño (if using), and vegetable oil in a blender. Blend until smooth.
- Serve chicken and rice with the green sauce on the side.
Notes
- For crispier skin, finish the chicken under the broiler for the last 5 minutes of cooking.
- Adjust jalapeño amount based on your preferred spice level.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 38
- Cholesterol: 120
Keywords: Peruvian chicken, Aji de Gallina style, green sauce, Arroz con Pollo, chicken and rice