Peruvian Chicken and Rice

Name: Peruvian Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Latin
Ingredients: 8 ounce chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 0.5 yellow onion (medium, diced); 0.5 red bell pepper (diced); 1 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon paprika; 0.25 teaspoon turmeric; 1 cup chicken broth; 0.5 cup white rice (uncooked); 0.5 cup corn and peas blend (frozen); 0.25 cup fresh cilantro (chopped); 1 tablespoon lime juice (fresh); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground)

A vibrant and flavorful one-skillet dish featuring tender chicken pieces and rice, seasoned with a zesty blend of spices and fresh vegetables, inspired by traditional Peruvian flavors.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Latin
Difficulty: Easy
Cost: $2.72/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

8 ounce chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
0.5 yellow onion (medium, diced)
0.5 red bell pepper (diced)
1 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon paprika
0.25 teaspoon turmeric
1 cup chicken broth
0.5 cup white rice (uncooked)
0.5 cup corn and peas blend (frozen)
0.25 cup fresh cilantro (chopped)
1 tablespoon lime juice (fresh)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Season chicken thigh pieces with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Heat olive oil in a large skillet with a lid over medium-high heat. Add chicken and cook for 4-5 minutes, until browned on all sides. Remove chicken from skillet and set aside.
Add diced yellow onion, diced red bell pepper, and minced garlic to the skillet. Sauté for 5-7 minutes until vegetables soften.
Stir in ground cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
Pour in chicken broth and add uncooked white rice. Stir well, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Return chicken to the skillet, nestling it into the rice. Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and most liquid is absorbed.
Stir in frozen corn and peas blend during the last 5 minutes of cooking. Once cooked, remove from heat and let stand, covered, for 5 minutes.
Fluff the rice with a fork. Stir in chopped fresh cilantro and fresh lime juice. Taste and adjust seasoning with remaining kosher salt and black pepper as needed. Serve immediately.

Notes

Feel free to add a pinch of chili flakes for extra heat if desired. Leftovers keep well for 3 days.

Nutrition (per serving)

Calories: 480
Protein: 34.6 g
Carbohydrates: 48.7 g
Fat: 17.5 g
Fiber: 5.1 g
Sodium: 810 mg
Saturated Fat: 3.7 g
Sugar: 4.5 g
Cholesterol: 125 mg