Chicken and Rice with Fresh Cilantro Green Sauce Recipe
This flavorful Chicken and Rice with Green Sauce recipe combines perfectly seared chicken thighs and tender cumin-spiced rice, all brought together with a zesty, fresh cilantro and jalapeño green sauce. A simple yet vibrant one-pan meal that’s perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
For the Rice:
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp ground cumin
- Salt and pepper, to taste
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper (seeded for less heat, if desired)
- 1 garlic clove
- Juice of 1 lime
- ¼ cup olive oil
- Salt, to taste
Instructions
- Prepare the Chicken: Season the chicken thighs evenly on all sides with salt, black pepper, and garlic powder to infuse flavor before cooking.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 3 to 4 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside to retain juices.
- Cook the Rice: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2 to 3 minutes until they soften and become fragrant. Stir in the rinsed rice and ground cumin, toasting the rice for about 1 minute to enhance its nutty flavor.
- Simmer: Pour in 2 cups of chicken broth and bring the mixture to a gentle simmer. Return the seared chicken thighs to the skillet, cover with a lid, and reduce heat to low. Let it cook for approximately 20 minutes until the rice is tender and the chicken is fully cooked through.
- Make the Green Sauce: While the rice and chicken cook, combine fresh cilantro leaves, jalapeño pepper (seeded if you prefer less heat), garlic clove, lime juice, olive oil, and salt in a blender. Blend until the sauce is smooth and vibrant in color.
- Serve: Plate the cooked chicken thighs alongside the fluffy cumin rice and generously drizzle with the fresh green sauce. Serve immediately and enjoy the bright, bold flavors.
Notes
- For less spicy green sauce, remove the seeds from the jalapeño before blending.
- Use bone-in chicken thighs if preferred, increasing cooking time slightly.
- Rinsing the rice helps remove excess starch, resulting in fluffier rice.
- Leftover green sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, substitute chicken thighs with firm tofu or roasted vegetables and use vegetable broth.
