Description
A luminous take on a beloved classic featuring golden-roasted chicken, fragrant rice, and a silky cilantro-lime green sauce for vibrant flavors and refined technique.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5–2 lb), patted dry
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken stock, hot
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground turmeric or 1 tbsp annatto oil
- 2 tbsp neutral oil (grapeseed or canola)
- Salt and freshly ground black pepper
- 1 large bunch cilantro (about 2 cups packed leaves and tender stems), roughly chopped
- 1 jalapeño or aji amarillo paste, seeded
- 1/2 cup mayonnaise or Greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 small clove garlic
- 2 scallions, thinly sliced on a bias
- Lime wedges (for serving)
- Fresh cilantro leaves, finely chopped
- Crisp fried shallots or toasted sesame seeds (optional)
Instructions
- Season the chicken with salt and pepper, rubbing under the skin where possible. Let rest for 15 minutes.
- Heat oil in a large ovenproof skillet over medium-high heat. Add thighs skin-side down and sear until deeply golden, about 6–8 minutes. Flip and brown the second side for 2 minutes, then remove and set aside.
- Reduce heat to medium, add diced onion and a pinch of salt, sauté until translucent, about 4 minutes. Stir in garlic and turmeric, cooking for 30 seconds until aromatic.
- Add rinsed rice, stir to coat and let toast briefly. Deglaze with a splash of hot stock, scraping browned bits.
- Pour in the remaining stock, bring to a simmer, and nestle seared thighs skin-side up into the rice. Cover and transfer to a 375°F (190°C) oven for 20–25 minutes.
- Remove from the oven, let rest covered for 5–10 minutes.
- Combine cilantro, jalapeño, mayonnaise (or yogurt), lime juice, olive oil, and garlic in a blender to make the green sauce; pulse until silky.
- Fluff the rice, spoon the sauce over the chicken and rice, and garnish with scallions and optional shallots before serving.
Notes
For best texture, dry the chicken thoroughly and chill the sauce briefly for better color. Rinse rice to prevent clumping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg