Ingredients:
4 chicken thighs (bone-in, skin on)
4 garlic cloves, minced
1 tbsp aji amarillo paste (or substitute with mild chili paste)
1 tsp ground cumin
1 tsp smoked paprika
Juice of 1 lime
Salt and pepper to taste
2 tbsp olive oil
1 large onion, diced
1 red bell pepper, diced
2 cups long-grain rice
4 cups chicken broth (warmed)
1 cup frozen peas (optional)
1/4 cup fresh cilantro, chopped (plus extra for garnish)
1 red chili, thinly sliced (optional, for extra heat)
Directions:
In a bowl, combine the minced garlic, aji amarillo paste, ground cumin, smoked paprika, lime juice, salt, and pepper. Rub this marinade all over the chicken thighs. Cover and let marinate for at least 1 hour (or overnight for deeper flavor).
In a large pot, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the diced onion and red bell pepper. Sauté until softened, about 4-5 minutes.
Stir in the rice and toast for 1-2 minutes until lightly fragrant.
Pour in the warmed chicken broth and bring the mixture to a simmer. Return the chicken thighs to the pot, cover, and reduce the heat to low.
Simmer for 20 minutes, then stir in the frozen peas. Continue cooking for an additional 10-15 minutes until the rice is tender and the chicken is cooked through.
Remove the chicken, shred or slice if desired, then return it to the pot. Stir in the chopped cilantro and adjust seasoning with salt and pepper.
Garnish with extra cilantro and red chili slices before serving.
Prep Time: 20 minutes (plus 1 hour marination) | Cooking Time: 35 minutes | Total Time: 1 hour 55 minutes
Kcal: 480 kcal (per serving, approximate) | Servings: 4 servings
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