Description
A flavorful dish of crispy chicken thighs served over garlic-infused rice, topped with a vibrant green sauce that blends fresh herbs and lime.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 1 ½ cups long grain white rice (270g)
- 4–5 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 cups chicken broth (720ml)
- 1 cup packed fresh cilantro and parsley combined
- 1 small jalapeño pepper, seeded
- Juice of 1 lime
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pat the chicken thighs dry and season with salt, pepper, cumin, and smoked paprika.
- In a medium saucepan, heat 1 tbsp olive oil and sauté half the minced garlic for 30 seconds.
- Add the rice and toast for 1-2 minutes, then pour in the chicken broth. Add remaining cumin, smoked paprika, and a pinch of salt, bring to a boil, then simmer for 15 minutes.
- In a large skillet, heat 2 tbsp olive oil and sear the chicken thighs skin-side down for 7-8 minutes until crispy. Flip and cook for another 5-7 minutes. Transfer to a plate.
- In a food processor, blend cilantro, parsley, jalapeño, remaining garlic, lime juice, mayonnaise, sour cream, and 2 tbsp olive oil until smooth.
- Fluff rice with a fork, serve chicken over rice, and drizzle with green sauce.
Notes
For added flavor, prepare the green sauce a day in advance. Experiment with herbs for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg