Ingredients
For the Chicken Marinade:
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1.5 to 2 pounds of boneless skinless chicken thighs or breasts (thighs are more flavorful and tender)
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2 tablespoons olive oil
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2 tablespoons fresh lime juice
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3 cloves garlic, finely minced
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1 tablespoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
For the Yellow Rice:
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1 tablespoon olive oil
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1 medium onion, diced
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1 bell pepper (yellow or red), diced
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2 garlic cloves, minced
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1 ½ cups long grain rice (uncooked)
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½ teaspoon ground turmeric (for color)
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2 ½ cups chicken broth (low sodium preferred)
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½ teaspoon salt, or to taste
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½ cup frozen peas (optional)
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½ cup chopped fresh cilantro
For the Green Sauce (Aji Verde-style):
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1 cup fresh cilantro leaves, packed
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1–2 jalapeños, seeded for less heat
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2 garlic cloves
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ÂĽ cup mayonnaise
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ÂĽ cup sour cream or Greek yogurt
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1 tablespoon fresh lime juice
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Salt to taste
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1–2 tablespoons water (to thin the sauce if needed)
Preparation Notes:
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Marinate the chicken for at least 30 minutes, or up to overnight for deeper flavor.
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If using chicken breasts, consider slicing them into thinner cutlets for even cooking.
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Rinse rice before using to remove excess starch — this helps prevent it from becoming sticky.
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine olive oil, lime juice, garlic, cumin, paprika, oregano, salt, and pepper.
- Add the chicken and coat evenly with the marinade.
- Cover and refrigerate for at least 30 minutes (or up to 24 hours for maximum flavor).
Step 2: Sear the Chicken
- Heat a large skillet or Dutch oven over medium-high heat.
- Add a bit of oil, then sear the chicken until browned on both sides (about 4–5 minutes per side).
- Remove chicken and set aside. It doesn’t need to be fully cooked through yet.
Step 3: Prepare the Yellow Rice Base
- In the same pan, add another tablespoon of oil if needed.
- Sauté the diced onion and bell pepper until soft, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add uncooked rice and turmeric. Stir to coat the rice in the oil and spices.
Step 4: Cook the Rice
- Pour in chicken broth and salt, stirring to combine.
- Return the seared chicken pieces to the pan, nestling them into the rice.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is cooked and liquid is absorbed.
- In the final few minutes, stir in peas (if using) and cilantro for color and freshness.
Step 5: Make the Green Sauce
- While the rice cooks, combine cilantro, jalapeños, garlic, mayo, sour cream, and lime juice in a blender.
- Blend until smooth, adding a splash of water to loosen if needed.
- Taste and adjust salt as desired.
Step 6: Finish and Serve
- Once the rice is tender and fluffy, remove the pan from heat.
- Let it sit covered for 5 minutes to steam and settle.
- Serve chicken and rice with a generous drizzle of green sauce on the side or on top.
Notes
- Use thighs for better texture: Chicken thighs are less likely to dry out and are more forgiving during cooking.
- Be patient with the rice: Avoid lifting the lid too often while cooking the rice. This ensures even steam and full absorption of the liquid.
- Adjust spice level: For a milder green sauce, use just one jalapeño and remove the seeds. For heat lovers, keep seeds or add a pinch of chili flakes.
- Prep ahead: You can make the sauce up to 3 days in advance. The flavors deepen as it rests in the fridge.
- Double the sauce: It goes well not just with this dish, but also with grilled meats, roasted veggies, or even tacos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes