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Peruvian Chicken and Rice

  • Author: lily
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

A delightful and easy-to-make dish that combines savory chicken, vibrant vegetables, and perfectly cooked rice, showcasing the flavors of Peru.

Ingredients

Scale
  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 Tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1.5 cups long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 cup fresh cilantro (leaves and stems)
  • 1 cup fresh spinach
  • 1 tsp ground cumin
  • Salt and black pepper, to taste

Instructions

  1. Sear the chicken: Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Place the chicken skin-side down in the hot oil and sear for about 5 to 7 minutes until golden and crispy. Flip and cook for an additional 2 minutes. Remove and set aside.
  2. Prepare the green puree: In a blender, combine cilantro, spinach, and half a cup of chicken broth. Blend until smooth and vibrant green.
  3. Sauté the vegetables: In the same pot, add onion and bell pepper. Sauté over medium heat until softened, about 4 to 5 minutes. Add garlic and cumin, cooking for an additional minute until fragrant.
  4. Toast the rice: Stir in the rinsed rice and toast for about 1 minute.
  5. Add the green puree: Pour the cilantro and spinach mixture along with remaining chicken broth into the pot. Stir well.
  6. Nestle the chicken: Place the seared chicken thighs on top of the rice mixture, ensuring they are mostly submerged.
  7. Cook the dish: Bring to a boil over high heat, then reduce to low. Cover and simmer for 20 minutes.
  8. Add peas and rest: After 20 minutes, stir in the frozen peas. Cover and remove from heat, letting it rest for an additional 5 minutes.
  9. Fluff and serve: Use a fork to fluff the rice, mixing it with the other ingredients. Serve warm.

Notes

For best flavor, use fresh herbs and adjust spices to your taste. Let the dish rest after cooking to enhance the flavors.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Peruvian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: Peruvian Chicken, Rice, One Pot Meal, Easy Dinner, Family Recipe

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Find it online: https://recipessam.com/peruvian-chicken-and-rice/