Description
This Peruvian Chicken and Rice dish features marinated chicken thighs baked until golden, served over fluffy rice with sautéed vegetables and peas. Topped with fresh cilantro and lime, it offers a vibrant and flavorful meal perfect for any occasion.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- Juice of 2 limes
- 2 tablespoons olive oil
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 1 cup frozen peas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges
Instructions
- In a large mixing bowl, combine the minced garlic, cumin, paprika, turmeric, black pepper, salt, lime juice, and olive oil. Mix well to form a marinade.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag, and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Preheat your oven to 400°F (200°C).
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and sear the other side for an additional 5 minutes.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Once done, remove from the oven and let the chicken rest for 5-10 minutes before serving.
- While the chicken is baking, rinse the long-grain white rice under cold water until the water runs clear.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
- Add the rinsed rice to the saucepan and stir well to coat the rice with the oil and vegetables. Toast the rice for about 2-3 minutes, stirring frequently.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.
- After the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and stir in the frozen peas.
- On a large serving platter, spread the fluffy rice evenly across the bottom.
- Place the baked chicken thighs on top of the rice, skin-side up, to allow the juices to seep into the rice.
- Garnish the dish with freshly chopped cilantro and lime wedges for an added burst of flavor.
- Serve immediately, allowing guests to squeeze fresh lime juice over their portions for an extra zesty kick.
Notes
- For best results, marinate the chicken overnight to enhance the flavors.
- You can substitute the chicken thighs with chicken breasts if preferred, but adjust the cooking time accordingly.
- Feel free to add other vegetables to the rice, such as corn or carrots, for added color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes