Chicken and Chickpea Aji Skillet

Name: Chicken and Chickpea Aji Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Peruvian
Ingredients: 2 tablespoon olive oil; 2 pound chicken breast (cut into 1-inch cubes); 1 yellow onion (large, chopped); 3 clove garlic (minced); 3 tablespoon aji amarillo paste; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 0.5 cup chicken broth; 2 can chickpeas (15 ounce, rinsed and drained); 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1.5 cup white rice (uncooked); 3 cup water; 1 red onion (large, thinly sliced for salsa criolla); 0.5 cup fresh cilantro (chopped for salsa criolla and garnish); 0.25 cup fresh lime juice (for salsa criolla)

A flavorful and robust skillet meal featuring tender chicken, hearty chickpeas, and a bright, spicy Peruvian-inspired sauce, served with fluffy white rice and a zesty quick salsa criolla.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: Peruvian
Difficulty: Easy
Cost: $1.97/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Fat

Ingredients

2 tablespoon olive oil
2 pound chicken breast (cut into 1-inch cubes)
1 yellow onion (large, chopped)
3 clove garlic (minced)
3 tablespoon aji amarillo paste
1 teaspoon ground cumin
1 teaspoon dried oregano
0.5 cup chicken broth
2 can chickpeas (15 ounce, rinsed and drained)
1.5 teaspoon salt
0.75 teaspoon black pepper
1.5 cup white rice (uncooked)
3 cup water
1 red onion (large, thinly sliced for salsa criolla)
0.5 cup fresh cilantro (chopped for salsa criolla and garnish)
0.25 cup fresh lime juice (for salsa criolla)

Instructions

Bring 3 cups of water to a boil in a medium pot. Add 1 1/2 cups of uncooked white rice, reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
While rice cooks, make the quick salsa criolla: In a small bowl, combine thinly sliced red onion, 1/4 cup chopped fresh cilantro, and fresh lime juice. Season with a pinch of salt and toss to combine. Set aside.
Season chicken breast cubes with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until browned on all sides. Remove chicken from skillet and set aside.
Add chopped yellow onion to the skillet and cook for 3-4 minutes until softened. Stir in minced garlic, aji amarillo paste, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
Stir in chicken broth and rinsed, drained chickpeas. Bring to a gentle simmer and cook for 3-5 minutes, allowing flavors to meld. Return the cooked chicken to the skillet and toss to combine.
Taste the chicken and chickpea mixture and adjust salt and black pepper as needed. Serve hot alongside the cooked white rice and top generously with the fresh salsa criolla. Garnish with remaining 1/4 cup chopped fresh cilantro, if desired.

Notes

For an even quicker meal, use pre-cooked chicken from a rotisserie chicken. The salsa criolla is best made fresh right before serving for maximum crunch and flavor.

Nutrition (per serving)

Calories: 403
Protein: 32.9 g
Carbohydrates: 48.2 g
Fat: 8.2 g
Fiber: 4.9 g
Sodium: 940 mg
Saturated Fat: 1 g
Sugar: 4.7 g
Cholesterol: 80 mg