Peruvian Chicken with Green Sauce
Cumin and paprika roasted chicken with a sharp herb-and-garlic green sauce, rice, and a bright tomato salad.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
Ingredients
For 4 servings
- chicken thighs24 oz
- white rice2 cup
- romaine lettuce4 cup
- tomato2 piece
- red onion1 piece
- fresh cilantro20 sprig
- mayonnaise6 tbsp
- lime2 piece
- garlic12 clove
- ground cumin6 tsp
- smoked paprika4 tsp
- dried oregano2 tsp
- olive oil4 tbsp
- salt2 tsp
You'll need
oven · sheet pan · pot · blender
Method
Preheat the oven to 425 F.
5 min · bake
Rub the chicken with cumin, paprika, oregano, half the garlic and salt.
6 min · prep
Roast skin-side up until the skin crisps and it reads 165 F.
30 min · roast
Cook the rice according to package directions.
15 min · boil
Blend cilantro, mayonnaise, remaining garlic, lime and salt into a green sauce.
5 min · prep
Chop the lettuce, tomato and onion and dress with lime and salt.
6 min · prep
Rest the chicken 5 minutes so the juices settle.
5 min · rest
Serve over rice with the salad and plenty of green sauce.
3 min · rest
Serving suggestion
Make double the green sauce — it disappears faster than you expect.
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