Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (optional, for color)
- Salt and black pepper, to taste
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup long-grain rice
- 1 3/4 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1 small jalapeño (seeds removed for less heat)
- 1 garlic clove
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Season chicken with cumin, paprika, turmeric, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- Sauté onion, garlic, and red bell pepper in the same pan for 3–4 minutes until softened.
- Add rice and stir 1 minute to coat in oil and spices. Pour in chicken broth, bring to a boil, reduce heat, cover, and simmer 15 minutes.
- Stir in peas and return chicken to the pan. Cover and cook another 5 minutes until rice is fluffy and peas are tender.
- Add chopped cilantro and lime juice, fluff with a fork, and season to taste.
- For the green sauce, blend all ingredients until smooth and creamy. Adjust seasoning to taste.
- Serve chicken and rice in bowls, drizzle generously with green sauce, and garnish with fresh cilantro and lime wedges.
Notes
- Use bone-in chicken for extra flavor, adjusting cook time accordingly.
- Substitute mayonnaise with Greek yogurt for a lighter green sauce.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Skillet & Simmered
- Cuisine: Peruvian