Description
Juicy, spice-marinated chicken over fragrant yellow rice with a creamy, herby aji verde drizzle.
Ingredients
- Bone-in chicken thighs or breasts
- Long-grain rice
- Cilantro
- Lime
- Garlic
- Olive oil
- Cumin
- Paprika
- Turmeric or annatto (for rice color)
- Chicken broth
- Onion
- Jalapeño or aji amarillo paste
- Greek yogurt or mayo (for sauce)
- Salt & black pepper
Instructions
- Marinate chicken with olive oil, garlic, cumin, paprika, lime juice, salt, and pepper.
- Sear or roast chicken until charred outside and juicy inside; rest.
- Sauté onion and garlic; stir in rice and spices until fragrant.
- Add chicken broth; simmer rice until fluffy and golden.
- Blend cilantro, jalapeño, garlic, lime juice, yogurt/mayo, and salt into a creamy green sauce.
- Slice chicken and serve over rice.
- Drizzle generously with green sauce and garnish with cilantro.
Notes
- For a spicier kick, adjust the amount of jalapeño or aji amarillo paste.
- Let the chicken rest after cooking to retain its juices.
- Use fresh cilantro for the best flavor in the green sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg