Emerald Chicken and Rice Skillet

A vibrant and comforting one-pan meal featuring tender chicken, green rice infused with cilantro and spinach, and a medley of vegetables, perfect for a hearty weeknight dinner.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 8
• Cuisine: Peruvian
• Difficulty: Easy
• Cost: $2.26/serving

Dietary

• Nut-Free
• Egg-Free
• Dairy-Free
• Gluten-Free
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• one-pot
• comfort food
• healthy
• budget-friendly

Ingredients

• 2 tablespoon olive oil
• 2 pound chicken thigh (cut into 1-inch cubes)
• 1 yellow onion (large, chopped)
• 3 clove garlic (minced)
• 4.5 cup chicken broth
• 1 cup fresh cilantro (roughly chopped)
• 1 cup fresh spinach
• 2 tablespoon aji amarillo paste
• 1 teaspoon ground cumin
• 2 cup white rice (uncooked, rinsed)
• 1 cup frozen peas and carrots
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper

Instructions

1. In a blender, combine 1/2 cup chicken broth, fresh cilantro, fresh spinach, and aji amarillo paste. Blend until completely smooth. Set aside.
2. Season chicken thigh cubes with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes until browned on all sides. Remove chicken from skillet and set aside.
3. Add chopped yellow onion to the skillet and cook for 3-4 minutes until softened. Stir in minced garlic and ground cumin and cook for 1 minute until fragrant.
4. Stir in the rinsed uncooked white rice, coating it with the aromatics. Pour in the blended green mixture and the remaining 4 cups of chicken broth. Bring to a boil.
5. Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid is absorbed and rice is nearly cooked.
6. Stir in the frozen peas and carrots. Cover again and cook for an additional 5 minutes, or until vegetables are tender and rice is fully cooked. Taste and adjust salt and black pepper as needed before serving.

Notes

For best results, ensure your skillet has a tight-fitting lid to help the rice cook evenly. If you can't find aji amarillo paste, blend 1/4 cup of chopped yellow bell pepper with a pinch of cayenne pepper and a teaspoon of lemon juice as a substitute.

Nutrition (per serving)

• Calories: 351
• Protein: 27 g
• Carbohydrates: 41.3 g
• Fat: 9.7 g
• Fiber: 2.1 g
• Sodium: 1032 mg
• Saturated Fat: 2 g
• Sugar: 2.3 g
• Cholesterol: 96 mg