Peruvian-Style Chicken and Rice
Ingredients:
2 tablespoons olive oil
1 ½ pounds chicken thighs, bone-in and skin-on
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 medium onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon smoked paprika
1 ½ cups long-grain rice
2 cups chicken broth
½ cup frozen peas
½ cup chopped cilantro
1 teaspoon aji amarillo paste (Peruvian yellow chili paste)
Juice of 1 lime
Lime wedges for serving
Directions:
Heat olive oil in a large skillet over medium heat.
Season chicken thighs with salt, pepper, and cumin. Sear them in the skillet until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add chopped onion, garlic, and bell pepper. Sauté for 2-3 minutes until softened.
Stir in smoked paprika and rice, toasting for about 1 minute.
Add chicken broth, aji amarillo paste, and return the chicken thighs to the skillet. Bring to a simmer.
Cover and cook over low heat for 20 minutes, or until the rice is tender and the chicken is cooked through.
Stir in frozen peas and chopped cilantro, letting them warm through.
Squeeze fresh lime juice over the dish and serve with extra lime wedges.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 4 servings