Editorial sample recipePeruvianintermediatehalaldairy-free

Peruvian Cilantro Chicken Skillet With Golden Rice

Name: Peruvian Cilantro Chicken Skillet With Golden Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 700 g skinless bone-in chicken thighs, halal certified; 1.5 cup fresh cilantro leaves, packed; 1.5 cup long-grain white rice, rinsed; 2.5 cup chicken broth, halal certified; 2 tbsp aji amarillo paste; 1 medium red bell pepper, diced; 0.5 cup green peas, frozen; 2 tbsp vegetable oil; 1 medium yellow onion, finely diced

A comforting classic single-skillet dish featuring browned chicken thighs simmered over fragrant cilantro-infused rice with red peppers and sweet peas.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Cilantro Rice Reduction

Blending fresh herb greens into broth before braising grain and meat together to infuse every grain with herbal flavor.

Instructions

Step 1: Combine cilantro leaves and 0.5 cup of chicken broth in a blender, processing until completely smooth.
Step 2: Season chicken thighs evenly with salt and black pepper on all sides.
Step 3: Heat vegetable oil in a deep skillet with a lid over medium-high heat and brown chicken thighs for 4 minutes per side, then remove to a plate.

Step 4: Add diced yellow onion and red bell pepper to the remaining oil in the skillet, sauteing for 4 minutes until soft.

Step 5: Stir in aji amarillo paste and rinsed white rice, cooking for 2 minutes to lightly toast the grains.

Step 6: Pour in the blended green cilantro sauce and remaining 2 cups of chicken broth, stirring to lift any browned bits from the bottom.

Step 7: Nestle chicken thighs into the rice, cover tightly, reduce heat to low, and simmer undisturbed for 20 minutes until rice is fluffy.

Step 8: Scatter frozen green peas over the rice, remove skillet from heat, keep covered for 5 minutes, then fluff rice gently before serving.

Cooking tips

Blending fresh cilantro with cold stock produces a vibrant green color and intense herbaceous flavor.
Keep the skillet covered during the final resting period to steam the green peas without overcooking them.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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