Description
A flavorful Peruvian dish featuring tender roasted chicken thighs seasoned with smoked paprika and cumin, served over a savory vegetable-studded rice, accompanied by a vibrant and creamy cilantro-based green sauce that adds a fresh, tangy kick.
Ingredients
Scale
Chicken and Rice
- 1 1/2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup corn kernels
- 1/4 cup fresh cilantro, chopped
Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1-2 jalapeños, seeded for mild or left whole for heat
- 2 cloves garlic
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 tablespoons water, to thin if needed
Instructions
- Preheat and Season Chicken: Preheat your oven to 400°F. Rub the chicken thighs with olive oil, salt, black pepper, smoked paprika, and cumin to evenly coat and infuse them with flavor.
- Roast Chicken: Place the seasoned chicken thighs on a baking sheet and roast them in the oven for 35-40 minutes, or until the internal temperature reaches 165°F and the skin becomes golden brown and crispy.
- Sauté Aromatics: While the chicken is roasting, heat a saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-5 minutes.
- Cook Rice: Add the long-grain white rice to the saucepan and stir to coat the rice with the oil, onion, and garlic mixture. Pour in the chicken broth, bring it to a boil, then reduce the heat to low. Cover and simmer the rice for 15 minutes.
- Add Vegetables: After 15 minutes, stir in the frozen peas, diced carrots, and corn kernels. Cover again and continue cooking for an additional 5 minutes, or until the rice is tender and the vegetables are cooked through.
- Prepare Green Sauce: In a blender, combine cilantro leaves, parsley leaves, jalapeños, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth, adding water a tablespoon at a time until the sauce reaches your desired consistency.
- Assemble and Serve: Serve the roasted chicken thighs over the cooked rice and vegetables. Drizzle generously with the green sauce and garnish with additional chopped cilantro if desired.
Notes
- For extra flavor, marinate the chicken in a small amount of the green sauce for 30 minutes before roasting.
- Adjust the heat level of the green sauce by adding more or fewer jalapeños according to your preference.
- Leftover rice and green sauce can be refrigerated and stored for up to 3 days.
