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Chicken and Rice with Green Sauce: A Flavor Fusion

Chicken and Rice with Green Sauce Rocks made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb chicken thighs boneless
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup fresh flat-leaf parsley packed
  • 1/2 cup fresh cilantro packed
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • Salt and pepper to taste

Method
 

  1. Marinate the chicken with salt, pepper, and a drizzle of olive oil for at least 30 minutes.
  2. Cook the rice according to manufacturer’s instructions, using chicken broth instead of water.
  3. In a blender, combine parsley, cilantro, olive oil, lemon juice, and garlic. Blend until smooth.
  4. In a large skillet, heat olive oil over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through.
  5. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
  6. Combine the cooked rice with a portion of the green sauce, reserving some for serving.
  7. Serve the sliced chicken over the rice and drizzle with the remaining green sauce.