A flavorful and hearty dish featuring tender chicken thighs cooked with aromatic spices and served over a bed of seasoned rice with vegetables.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Main Course
Method:Skillet
Cuisine:Peruvian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 cup frozen peas
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, black pepper, garlic powder, paprika, cumin, and turmeric. Add the chicken to the skillet and cook for about 5-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
Stir in the rice and cook for an additional 2 minutes, allowing the rice to toast slightly.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, add the frozen peas and diced red bell pepper to the rice. Place the cooked chicken on top, cover again, and cook for an additional 5 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then stir in the chopped cilantro and lime juice before serving.
Notes
For extra flavor, marinate the chicken in lime juice and spices for at least 30 minutes before cooking.
You can substitute the chicken thighs with chicken breasts or even shrimp for a different protein option.