Description
Juicy chicken thighs marinated in golden aji amarillo and garlic, seared to perfection, then simmered with tender rice, peas, and carrots for a fragrant, colorful feast bursting with South American flair.
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons aji amarillo paste
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 4 cloves garlic minced
- 1 medium onion chopped
- 2 tablespoons vegetable oil
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup diced carrots
- 1/4 cup cilantro chopped
- 2 tablespoons lime juice
- Salt to taste
- Black pepper to taste
Instructions
- In a bowl combine aji amarillo paste, ground cumin, paprika, turmeric, minced garlic, chopped onion, lime juice, salt, and black pepper then add chicken thighs and coat evenly; marinate for at least 30 minutes.
- Heat vegetable oil in a large pot over medium-high heat.
- Add marinated chicken thighs and sear for 3–4 minutes per side until golden brown; remove and set aside.
- In the same pot add rice, diced carrots, and frozen peas then sauté for 2 minutes.
- Pour in chicken broth and stir to combine, then return chicken thighs on top of the rice mixture.
- Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and chicken is cooked through.
- Remove from heat and let rest covered for 5 minutes.
- Fluff rice with a fork, stir in chopped cilantro, and serve hot with lime wedges if desired.
Notes
- Use bone-in chicken thighs for enhanced flavor and moisture
- Substitute aji amarillo paste with ají amarillo powder mixed with water if needed
- Adjust the amount of paste or spices to control the heat level
- Store leftovers in an airtight container in the refrigerator for up to 3 days