Puerto Rican Chicken in Green Sauce
Transport your taste buds to the vibrant flavors of the Caribbean with Puerto Rican Chicken in Green Sauce, a savory and herbaceous dish brimming with fresh ingredients and bold spices. Tender bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a luscious sauce made from cilantro, parsley, lime juice, and chicken broth, infused with aromatic seasonings like cumin, oregano, and a bay leaf. This one-pan recipe not only delivers layers of flavor with its fragrant sofrito base of onion, garlic, and green bell pepper, but it also boasts an irresistible bright green hue that's as visually stunning as it is delicious. Perfectly paired with white rice, sweet plantains, or a crisp salad, this Puerto Rican-inspired dish is a quick and satisfying way to bring tropical flair to your dinner table. Ready in under an hour, it's a weeknight winner that will leave everyone coming back for more!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 4 cloves garlic cloves (minced)
- 1 medium green bell pepper (chopped)
- 1 cup fresh cilantro leaves (packed)
- 0.5 cup fresh parsley leaves (packed)
- 1.5 cups chicken broth
- 2 tablespoons lime juice (freshly squeezed)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground oregano
- 1 piece bay leaf
Instructions
Season the chicken thighs with salt and black pepper on both sides. Set aside.
Heat the olive oil in a large skillet or sauté pan over medium heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and chopped green bell pepper, cooking for another 2 minutes until fragrant.
In a blender, combine the cilantro, parsley, chicken broth, and lime juice. Blend until smooth to create the green sauce.
Return the chicken to the pan and pour the green sauce over the chicken. Add the ground cumin, oregano, and bay leaf to the pan. Stir gently to combine.
Bring the mixture to a simmer, reduce the heat to low, and cover the pan with a lid. Let the chicken cook for 25-30 minutes, turning the pieces halfway through, until the chicken is tender and fully cooked (an internal temperature of 165°F).
Taste the sauce and adjust seasoning if needed by adding more salt, pepper, or lime juice.
Serve the chicken warm with the green sauce spooned over the top. Pair with white rice, plantains, or a fresh side salad for a complete Puerto Rican-inspired meal.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 10.7 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3169 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
