Description
A vibrant dish combining succulent chicken, aromatic rice, and a tangy green sauce that dazzles your taste buds.
Ingredients
Scale
- 1 lb chicken breasts
- 1 cup rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup fresh cilantro
- 1/2 cup green onions
- 1/4 cup lime juice
- 1–2 jalapeños (adjust for spice)
- 2 cloves garlic
- 1/2 cup mayonnaise
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, cumin, and paprika. Cook until browned on both sides, about 6-7 minutes per side. Remove chicken and let rest.
- Add the rice to the skillet and toast for about 2 minutes. Pour in the chicken broth, cover, and simmer until rice is tender, approximately 15-20 minutes.
- Combine cilantro, green onions, lime juice, jalapeños, garlic, and mayonnaise in a blender. Blend until smooth and creamy to make the green sauce.
- Slice the rested chicken into strips. Serve over the rice and drizzle with green sauce.
Notes
For juicier chicken, do not overcook. Use a meat thermometer for accuracy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg