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The Allure of Peruvian Chicken and Rice with Green Sauce

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

Ingredients
  

  • 4 chicken thighs bone-in, skin-on
  • 2 cups long-grain white rice
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup cilantro leaves packed
  • 1 jalapeño seeded and chopped
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Method
 

  1. Season the chicken thighs with salt and pepper.
  2. Sear the chicken thighs skin-side down in a hot skillet.
  3. Remove the chicken and set aside; add onions and garlic to the skillet.
  4. Add the rice to the skillet and toast briefly.
  5. Pour in the chicken broth and return the chicken to the skillet.
  6. Cover and simmer until the rice is cooked.
  7. While the rice cooks, blend the cilantro, jalapeño, and lime juice for the green sauce.
  8. Once the rice is cooked, fluff with a fork and serve with green sauce.