one pan Peruvian style chicken with cilantro lime sauce
The chicken thighs are seasoned with a dry rub, pan seared, and finished in the pan with Spanish rice. It goes perfectly together with the cilantro lime sauce that gives it an extra zing.
Ingredients
Peruvian style chicken
- 2-2½ lbs chicken thighs about 5 thighs
- 1 tbsp smoke paprika
- 1 tbsp coriander
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp oregano
- 1 tbsp table salt
Spanish rice
- 2 cups jasmine rice
- ½ tbsp garlic powder
- 8 oz tomato sauce
- 2½ cups chicken or vegetable broth
- 1 cup cabbage slaw
- 2 tbsp butter
- ½ tsp salt
Cilantro lime sauce
- ½ cup regular yogurt
- ¼ tsp cumin
- 2 cloves garlic
- handful cilantro bunch
- ½ lime, squeeze
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
Peruvian style chicken
- Combine all the spices in a small bowl. Sprinkle the spices on the chicken and rub them in ensuring even coverage.
- On a medium-high heat, heat up some oil in a large pan (enough oil to coat the pan). Once hot, sear the thighs about 3-4 minutes on each sides. We want a nice char before finishing them with the rice.
- Remove the thighs from the pan and set aside.
Spanish rice
- Lower the heat to medium-low. In the same pan, melt the butter then add in jasmine rice. Stir and toast the rice for about 2 minutes. Add in tomato sauce, cabbage, broth, garlic powder, and salt. Stir to combine.
- Bring the rice mixture to a boil then lower the heat to low. Lay the chicken thighs on top of the rice. Cover the pan and cook on low for about 20-25 minutes. It's important to not uncover the lid while the rice is cooking.
Cilantro lime sauce
- In a blender, combine all the ingredients. Blend until the sauce is smooth. Add salt and pepper to taste.