Description
A vibrant one-pan meal featuring tender chicken, fluffy rice, and a zesty cilantro-parsley sauce.
Ingredients
- 2 cups of rice
- 4 chicken thighs
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup fresh cilantro
- 1/2 cup parsley
- 1 jalapeño, chopped
- Juice of 1 lime
Instructions
- In a large skillet, heat olive oil over medium heat. Brown the chicken thighs on both sides; remove and set aside.
- In the same skillet, add onions, garlic, and green bell pepper. Sauté until softened.
- Stir in cumin, salt, and pepper. Add rice and stir until coated.
- Pour in chicken broth and bring to a boil.
- Place the chicken back in the skillet, cover, and reduce heat to low. Cook for about 20 minutes until rice is tender and chicken is cooked through.
- For the green sauce, blend cilantro, parsley, jalapeño, and lime juice with a little olive oil until smooth.
- Serve the chicken and rice with the green sauce drizzled on top.
Notes
Ensure to keep the heat low after covering the pan to avoid soggy rice. Let the dish rest for ten minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian