Peruvian Chicken and Rice with Cilantro Green Rice
By Mason Brooks
Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Level
Easy
Peruvian chicken and rice is a dish I prepare when I want one-dish cooking and a green rice to provide contrast and visual appeal in a rice dish․ Bone-in chicken thighs are braised in a cilantro and spinach sauce flavored with aji amarillo peppers․ The rice is green‚ and the chicken is juicy and moderately spiced with some fruity flavors․
I use a large Dutch oven․ I dry chicken thighs completely before cooking to get browned skin․ I cook the skin side of the chicken thighs for 5 to 7 minutes to brown․ I turn the thighs over and cook for an additional 3 to 4 minutes․ You might have to cook the chicken in several batches if they don't fit in the Dutch oven to get well-browned skin․
After adding rice to the pot‚ the rice and chicken will cook together and absorb some of the sauce․ Add the peas and carrots at the end of the cooking time․ I like to leave the chicken skin on when serving because I like the texture of cooked chicken skin․ Some of the chicken will not be covered with sauce when served․ The meal includes warm rice and green vegetables․
Spinach is an ingredient in this dish‚ but I don't always include it․ I add spinach to make the cooked rice a deeper green‚ which I like․ One way to reduce spices in this dish is to omit most or all of the aji amarillo and add more to taste during blending․ Serve this dish right away with Salsa Criolla and/or a simple side salad․
Why you'll love this recipe
- Serves six as a main course or more for seconds if serving fewer people․
- Bone-in‚ skin-on chicken thighs provide additional chicken fat for cooking rice and onions․
- The green rice offers some variety over chicken and white rice․
- All ingredients are cooked in the same Dutch oven‚ including the initial seared thighs and final covered rest․
- Use less aji amarillo․ Consider adding more for eaters who like spicy foods․
- Fresh or frozen peas and diced carrots provide flavor and color to the soup with no extra cooking utensils required․
Ingredients
- •2 ½ lbs bone-in, skin-on chicken thighs (about 6 to 8 thighs)
- •1 tsp salt (or to taste)
- •½ tsp black pepper (freshly ground)
- •2 tbsp vegetable oil
- •1 large bunch fresh cilantro (stems and leaves)
- •1 cup fresh spinach (optional, for color)
- •4 cloves garlic
- •2 tbsp aji amarillo paste (adjust to taste)
- •1 large red onion (finely chopped)
- •2 cups long-grain white rice (rinsed until water runs clear)
- •½ cup light beer (such as lager, or use chicken broth)
- •3 ½ cups chicken broth (low-sodium)
- •1 tsp ground cumin
- •½ tsp dried oregano
- •1 cup frozen peas
- •1 cup carrots (diced)
Instructions
- 1
Blend the cilantro, spinach if using, garlic, aji amarillo paste, and 1/2 cup chicken broth until smooth and green. Set aside.
- 2
Pat the chicken thighs completely dry, then season them with salt and black pepper.
- 3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken skin-side down for 5 to 7 minutes until deep golden brown and crispy, then flip and cook for another 3 to 4 minutes. Remove the chicken to a plate.
- 4
Reduce the heat to medium. Cook the red onion in the chicken fat for 5 minutes until soft.
- 5
Add the rinsed rice and toast it for 1 to 2 minutes, stirring constantly.
- 6
Pour in the beer or 1/2 cup chicken broth and scrape the bottom of the pot. Stir in the blended cilantro mixture, the remaining 3 cups chicken broth, cumin, and oregano, then bring to a low simmer.
- 7
Nestle the chicken back into the pot skin-side up. Reduce the heat to low, cover tightly, and cook for 20 minutes.
- 8
Stir in the frozen peas and diced carrots. Cover and cook for 5 more minutes.
- 9
Remove the pot from the heat and let it stand covered for 10 minutes. Fluff the rice gently with a fork and serve immediately.
FAQ
Nutrition (per serving)
Calories
650
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