Peruvian Chicken and Rice with Green Sauce

Ingredients (17)

• ·lb boneless skinless chicken thighs or breasts
• ·tbsp olive oil
• ·cloves garlic
• ·tbsp lime juice
• ·tsp ground cumin
• ·tsp smoked paprika
• ·tsp dried oregano
• ·salt
• ·black pepper
• ·cup fresh cilantro
• ·cup Greek yogurt or mayonnaise
• ·jalapeño
• ·cup long-grain white rice
• ·cups chicken broth or water
• ·sliced cucumber
• ·tomato wedges
• ·extra cilantro

1. 1

   Marinate the chicken by tossing it with olive oil, garlic, lime juice, cumin, paprika, oregano, salt, and pepper.

2. 2

   Grill, roast at 425°F (220°C), or pan-sear the chicken over medium-high heat for 6–8 minutes per side until golden and cooked through.

3. 3

   Rest the chicken briefly, then slice.

4. 4

   Cook the rice by heating olive oil in a pot, adding rice, and toasting for 1 minute.

5. 5

   Add broth or water and salt to the pot, bring to a boil.

6. 6

   Cover, reduce heat, and simmer for 15–18 minutes until the rice is fluffy.

7. 7

   Make the green sauce by blending cilantro, Greek yogurt or mayo, jalapeño, garlic, lime juice, olive oil, and salt until smooth and vibrant green.

8. 8

   Assemble the plate by spooning rice onto plates or bowls, topping with sliced Peruvian chicken, and drizzling generously with green sauce.

9. 9

   Garnish with cucumber, tomatoes, and extra cilantro, and serve warm.