Peruvian-Inspired Chicken and Rice
Peruvian-Inspired Chicken and Rice
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon aji amarillo paste
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
For the Rice
- 1 1/2 cups white rice, rinsed
- 1 1/2 cups chicken broth
- 1/2 cup cilantro, chopped
For Garnish
- as needed fresh cilantro, chopped
- as needed lime wedges
Instructions
- 1
In a medium bowl, combine the boneless, skinless chicken thighs with soy sauce, lime juice, Dijon mustard, aji amarillo paste, dried oregano, cumin, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper. Mix thoroughly to ensure the chicken is well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
Preheat your oven to 375°F. Remove the marinated chicken from the refrigerator. Season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 5 min•🌡️ 375
- 3
Heat 2 tablespoons of olive oil in a large oven-safe pan (such as a cast-iron skillet or Dutch oven) over medium-high heat on the stovetop. Once the oil is shimmering, carefully place the marinated chicken thighs in the pan without overcrowding. Sear for 3 minutes per side, until golden brown and a nice crust has formed. Remove the seared chicken from the pan and set it aside on a plate.
⏱️ 6 min
- 4
In the same pan with the chicken drippings (do not clean it), add the rinsed white rice. Pour in the chicken broth and stir in the 1/2 cup of chopped cilantro. Mix everything together well, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 5
Carefully place the seared chicken thighs back on top of the rice mixture in the pan, arranging them in a single layer. Cover the pan tightly with aluminum foil.
⏱️ 2 min
- 6
Transfer the covered pan to the preheated oven and bake for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
⏱️ 25 min•🌡️ 375
- 7
Once baked, carefully remove the pan from the oven. Let it rest, covered, for 5 minutes. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian-Inspired Chicken and Rice
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon aji amarillo paste
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
For the Rice
- 1 1/2 cups white rice, rinsed
- 1 1/2 cups chicken broth
- 1/2 cup cilantro, chopped
For Garnish
- as needed fresh cilantro, chopped
- as needed lime wedges
Instructions
- 1
In a medium bowl, combine the boneless, skinless chicken thighs with soy sauce, lime juice, Dijon mustard, aji amarillo paste, dried oregano, cumin, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper. Mix thoroughly to ensure the chicken is well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
Preheat your oven to 375°F. Remove the marinated chicken from the refrigerator. Season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 5 min•🌡️ 375 - 3
Heat 2 tablespoons of olive oil in a large oven-safe pan (such as a cast-iron skillet or Dutch oven) over medium-high heat on the stovetop. Once the oil is shimmering, carefully place the marinated chicken thighs in the pan without overcrowding. Sear for 3 minutes per side, until golden brown and a nice crust has formed. Remove the seared chicken from the pan and set it aside on a plate.
⏱️ 6 min - 4
In the same pan with the chicken drippings (do not clean it), add the rinsed white rice. Pour in the chicken broth and stir in the 1/2 cup of chopped cilantro. Mix everything together well, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 5
Carefully place the seared chicken thighs back on top of the rice mixture in the pan, arranging them in a single layer. Cover the pan tightly with aluminum foil.
⏱️ 2 min - 6
Transfer the covered pan to the preheated oven and bake for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
⏱️ 25 min•🌡️ 375 - 7
Once baked, carefully remove the pan from the oven. Let it rest, covered, for 5 minutes. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 4 min