Description
Savor the rich flavors of this Peruvian Chicken and Rice dish, featuring tender chicken thighs simmered with aromatic spices, rice, and colorful vegetables. This one-pot meal is perfect for family gatherings, offering a comforting and delicious experience in every bite.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup green peas (fresh or frozen)
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Season the chicken thighs with salt, pepper, cumin, and paprika, rubbing the spices under the skin. Let sit for 15-20 minutes.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
- In the same pot, sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and diced red bell pepper, cooking for another 2-3 minutes.
- Stir in the tomato paste and cook for 1 minute. Add the rice, stirring to coat and toast for 2-3 minutes.
- Pour in chicken broth and soy sauce, bringing to a gentle boil. Reduce heat to low and return the chicken thighs on top of the rice. Cover with a lid.
- Simmer on low for 25-30 minutes without lifting the lid. Check rice for doneness; if tender, add green peas on top and cover for an additional 5 minutes.
- Remove from heat, lift chicken thighs out, and fluff the rice with a fork. Adjust seasoning if needed.
- Serve the rice mixture topped with chicken thighs, garnished with cilantro, and lime wedges on the side for squeezing over the dish.
Notes
- For enhanced flavor, marinate the chicken in spices and lime juice for a few hours or overnight.
- For a spicier kick, add diced jalapeños or cayenne pepper when sautéing the onions and garlic.
- This recipe can be adapted for a pressure cooker or Instant Pot; adjust cooking times accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes