Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 cup cilantro leaves, packed
- 1 cup chicken broth
- 1 1/2 cups long-grain rice
- 1 cup frozen peas
- 1 red bell pepper, sliced
- 1 cup cilantro leaves (for sauce)
- 1 to 2 jalapeños, seeds removed (for sauce)
- 2 cloves garlic (for sauce)
- 1/2 cup mayonnaise (for sauce)
- 1/4 cup plain Greek yogurt (for sauce)
- Juice of 1 lime (for sauce)
Instructions
- Pat chicken dry and rub with cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet and sear chicken skin-side down until golden brown. Remove chicken.
- Blend 1 cup cilantro, chicken broth, and half the garlic until smooth.
- Add onion and remaining garlic to the skillet drippings; sauté until translucent.
- Pour in the blended cilantro mixture and bring to a simmer.
- Stir in the rice, red bell pepper, and return chicken to the pan.
- Cover and simmer on low heat for 20 minutes until rice is tender and chicken is cooked through.
- Stir in peas and cook for 2 minutes.
- Prepare Aji Verde by blending all sauce ingredients until smooth.
- Serve chicken and rice topped with a generous drizzle of the green sauce.
Notes
- Ensure you rinse the rice until water runs clear for the fluffiest results.
- The green sauce can be prepared in advance and stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 20
- Cook Time: 35
- Category: One Pot Chicken
- Method: Stovetop
- Cuisine: Peruvian
- Diet: Halal