Peruvian · intermediate
Peruvian Cilantro Chicken Skillet With Golden Rice
A comforting classic single-skillet dish featuring browned chicken thighs simmered over fragrant cilantro-infused rice with red peppers and sweet peas.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine cilantro leaves and 0.5 cup of chicken broth in a blender, processing until completely smooth.
- 02
Season chicken thighs evenly with salt and black pepper on all sides.
- 03
Heat vegetable oil in a deep skillet with a lid over medium-high heat and brown chicken thighs for 4 minutes per side, then remove to a plate.
- 04
Add diced yellow onion and red bell pepper to the remaining oil in the skillet, sauteing for 4 minutes until soft.
- 05
Stir in aji amarillo paste and rinsed white rice, cooking for 2 minutes to lightly toast the grains.
- 06
Pour in the blended green cilantro sauce and remaining 2 cups of chicken broth, stirring to lift any browned bits from the bottom.
- 07
Nestle chicken thighs into the rice, cover tightly, reduce heat to low, and simmer undisturbed for 20 minutes until rice is fluffy.
- 08
Scatter frozen green peas over the rice, remove skillet from heat, keep covered for 5 minutes, then fluff rice gently before serving.
A LITTLE KITCHEN KNOW-HOW
Cilantro Rice Reduction
Blending fresh herb greens into broth before braising grain and meat together to infuse every grain with herbal flavor.
Notes from the kitchen
- Blending fresh cilantro with cold stock produces a vibrant green color and intense herbaceous flavor.
- Keep the skillet covered during the final resting period to steam the green peas without overcooking them.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.