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Cilantro Chicken and Rice

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This Cilantro Chicken and Rice recipe is a comforting dish infused with vibrant cilantro and zesty lime. It’s a perfect blend of tender chicken and fluffy rice that brings a taste of Peru to your table.

Ingredients

Scale
  • For the Marinade:
  • 1.5 lbs (680 g) bone-in, skin-on chicken thighs (or breasts)
  • 1 cup fresh cilantro leaves (packed)
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • For the Rice:
  • 2 cups long-grain rice (such as Basmati or Jasmine)
  • 4 cups chicken broth (or water)
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, diced
  • 1 cup frozen peas (optional)
  • 2 tablespoons vegetable oil
  • ½ teaspoon turmeric (for color)
  • Salt to taste
  • For Garnish:
  • Fresh cilantro, chopped
  • Lime wedges
  • Sliced avocado (optional)

Instructions

  1. In a blender or food processor, combine the cilantro leaves, garlic, cumin, paprika, salt, black pepper, olive oil, and lime juice. Blend until smooth. This should take about 30 seconds. Make sure all ingredients are well incorporated; otherwise, the marinade won’t distribute evenly on the chicken.
  2. Place the chicken thighs in a large bowl or resealable plastic bag, and pour the marinade over them. Ensure the chicken is fully coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor. Avoid marinating too long, as the acid from the lime can begin to 'cook' the chicken.
  3. While the chicken marinates, rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Set aside to drain.
  4. In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and diced red bell pepper. Sauté for 5-7 minutes until the onion is translucent and the peppers are tender. Stir occasionally to prevent burning.
  5. Add the marinated chicken to the pot, skin-side down. Cook for 7-10 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes. You’ll know it’s ready when the skin is a deep golden brown and the chicken releases easily from the pan.
  6. Remove the chicken from the pot and set aside. In the same pot, add the rinsed rice and turmeric, stirring to coat the grains with any remaining oil and flavor. Cook for 1-2 minutes until the rice is slightly toasted.
  7. Pour the chicken broth (or water) into the pot and stir to combine. Place the browned chicken back on top of the rice, skin-side up. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes. Avoid lifting the lid during this time, as it will release steam and affect cooking.
  8. After 20 minutes, remove the lid and gently fluff the rice with a fork. If using, sprinkle the frozen peas over the top, cover, and let sit for an additional 5 minutes. This allows the peas to warm through without becoming mushy.
  9. Remove the pot from heat and let it rest, covered, for another 5 minutes before serving. This will help the flavors meld together and ensure the rice is perfectly fluffy.

Nutrition

Keywords: To achieve crispy chicken skin, ensure you cook the chicken skin-side down in a hot pot without moving it for the first 7-10 minutes. Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (74°C).

Find it online: https://crumella.com/cilantro-infused-peruvian-chicken-and-rice/