Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 cups long-grain white rice
- 1 cup packed fresh cilantro, roughly chopped
- 2 tablespoons Aji Amarillo paste
- 1 cup chicken broth or dark vegetable stock
- 1 cup frozen peas and diced carrots mix
- 2 tablespoons olive oil
- 1 medium red onion, diced
Instructions
- Step 1: Pat the chicken thighs dry and season them liberally with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Sear the chicken until browned on all sides, about 3-4 minutes per side, then remove the chicken and set aside.
- Step 2: In a blender, combine the packed cilantro with 1/4 cup of the broth until a smooth, bright green paste is formed. Add the diced red onion to the pot used for the chicken and cook until softened (about 5 minutes), then stir in the Aji Amarillo paste and the cilantro paste, cooking for 2 minutes until fragrant.
- Step 3: Add the rice to the pot and toast for 1 minute, stirring constantly. Pour in the remaining broth and enough water or stock to total 3 1/2 cups of liquid (including the broth). Season the liquid with salt and pepper, bring to a rolling boil, then reduce the heat to low.
- Step 4: Nest the seared chicken thighs back into the rice mixture, ensuring they are partially submerged. Cover the pot tightly and simmer gently for 20-25 minutes, or until the rice has absorbed all the liquid and is tender.
- Step 5: Stir in the frozen peas and carrots, gently fluff the rice with a fork, and replace the lid. Turn off the heat and let the mixture rest for 10 minutes before serving. Serve the chicken and rice immediately, garnished with the optional Green Aji Verde Sauce (Aji Verde) on the side.
Notes
- For best quality, refrigerate the leftovers immediately in a shallow, airtight container and consume within three days, as rice dishes should not sit at room temperature for long.
- When reheating individual portions, add one tablespoon of water or broth to the rice before microwaving or heating on the stovetop to restore moisture and prevent the grains from hardening.
- Since this dish is hearty and rich, serve it alongside a simple, crisp side salad dressed with lime and oil, or offer slices of creamy avocado for added texture.
- Do not skip searing the chicken thighs in Step 1, as this builds a crucial fond (browned bits) at the bottom of the pot, which transfers deep, savory flavor directly into the rice as it cooks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American