Description
A flavorful Peruvian-inspired dish featuring perfectly roasted chicken thighs seasoned with aromatic spices, served alongside fragrant jasmine rice and complemented by a zesty, creamy green sauce made with jalapeños, cilantro, and queso fresco. This balanced meal combines vibrant flavors and satisfying textures, perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Rice
- 1½ cups jasmine rice
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
Green Sauce
- 4-5 jalapeño peppers, stems removed
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco (or feta cheese)
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken.
- Season the Chicken: Pat the chicken thighs dry with paper towels and evenly season them with cumin, smoked paprika, garlic powder, salt, and black pepper to ensure deep flavor.
- Prepare the Green Sauce: In a food processor, combine jalapeños, cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Blend until the mixture is smooth and creamy. Season with salt to taste, then set aside.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken skin-side down and sear until the skin is golden brown and crisp, about 4-5 minutes.
- Roast the Chicken: Transfer the skillet containing the seared chicken to the preheated oven. Roast for 20-25 minutes until the chicken is cooked through and juices run clear.
- Cook the Rice: Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice and chicken broth in a pot and cook according to the package instructions, typically bringing to a boil, then simmering covered for 15-20 minutes.
- Finish the Rice: Once cooked, fluff the rice with a fork and stir in chopped cilantro, lime juice, butter, and salt to enhance flavor and add richness.
- Serve: Plate the roasted chicken thighs with a serving of the cilantro-lime rice and drizzle the vibrant green sauce over the chicken or serve on the side.
Notes
- For extra crispy chicken skin, make sure the chicken is thoroughly patted dry before seasoning and searing.
- Adjust the number of jalapeños in the sauce to control the heat level to your preference.
- Queso fresco can be substituted with feta cheese for a similar tangy flavor.
- Use fresh lime juice for the best bright citrus taste.
- Leftover green sauce can be refrigerated for up to 3 days.
