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Peruvian Chicken and Rice

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PREP TIME
15 min
COOKING TIME
80 min
TOTAL TIME
95 min
SERVINGS
6 servings
Dinner Peruvian
Peruvian Chicken and Rice
Ingredients
  • 3 skinless, boneless chicken breasts, cut in half
  • salt and ground black pepper to taste
  • 1/2 cup vegetable oil, divided, or as needed
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 bunches cilantro leaves, lightly chopped
  • 1 tablespoon aji amarillo chile paste
  • 1/2 cup chicken broth
  • 1 red bell pepper, diced
  • 2 1/2 cups water, or more as needed
  • 2 cups uncooked white rice
  • 1 (10 ounce) package frozen peas and carrots
Instructions
1
Prepare the chicken for cooking by sprinkling it with a pinch of salt and a few grinds of pepper.
2
Heat a substantial saucepan over a medium-high heat with an adequate amount of oil to cover the bottom. Sear the chicken in the hot oil on all sides, taking around 5 to 7 minutes to achieve a golden brown color. Transfer the chicken to a plate.
3
Add more oil to the pan and introduce an onion; cook until it becomes translucent, taking about 5 minutes. Introduce garlic and cook for an additional minute or two. Combine cilantro, chile paste, salt, and pepper in the pan; cook until the cilantro turns a dark green hue, requiring 3 to 5 minutes. Introduce chicken broth into the pan and deglaze, scraping off the browned bits from the bottom of the saucepan with a wooden spoon. Bring the mixture to a gentle simmer; allow it to simmer for 3 to 5 minutes.
4
Carefully transfer the mixture to an electric blender and puree it thoroughly.
5
Heat more oil in the same saucepan over a medium-high heat; saute bell pepper until it becomes soft, taking about 5 minutes. Reintroduce the cilantro mixture to the pan and add the chicken. Cover the saucepan, reduce heat to low, and cook until the chicken is no longer pink in the center and juices run clear, taking around 20 to 30 minutes.
6
Remove the chicken from the pan. Introduce water and rice into the pan, adding more water if it appears insufficient. Bring the mixture to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, taking around 20 to 40 minutes. Combine peas and carrots with the chicken mixture; warm it through, taking about 5 to 10 minutes.