Ingredients
Scale
- 6–8 chicken thighs (bone-in, skin-on for maximum flavor)
- 2 cups long-grain white rice (Jasmine works beautifully)
- 2 cups fresh cilantro leaves and stems
- 1 cup fresh spinach leaves
- 1 medium red onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen peas and diced carrots
- 1 cup dark beer (or chicken broth for a non-alcoholic version)
- 2 cups chicken broth
- 2 tablespoons Aji Amarillo paste (optional, for authentic heat)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Vegetable oil for searing
Instructions
- Place the cilantro, spinach, and 1/2 cup of chicken broth into a blender. Pulse until you have a smooth, vibrant green liquid. This puree is the secret to the signature Peruvian color and deep herbal flavor. Set this mixture aside for later.
- Season the chicken thighs generously with salt, pepper, and cumin. Heat a large pot or Dutch oven over medium-high heat with a splash of oil. Place the chicken skin-side down and sear until golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the pot and set it aside on a plate; it won’t be fully cooked yet.
- In the same pot, leave about two tablespoons of the rendered chicken fat. Add the diced onion and red bell pepper. Sauté until the onion is translucent, then stir in the minced garlic and Aji Amarillo paste. Cook for another minute until the kitchen smells incredible. Add the dry rice to the pot and toast it for 2 minutes, stirring constantly to coat every grain in the flavorful oils.
- Pour in the cilantro-spinach puree, the dark beer, and the remaining chicken broth. Stir well to scrape up any browned bits from the bottom of the pot. Nestled the seared chicken thighs back into the rice mixture. Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes.
- Once the rice has absorbed the liquid, quickly lift the lid and scatter the peas and carrots over the top. Do not stir yet! Replace the lid and turn off the heat. Let the pot sit undisturbed for 10 minutes. This “carry-over” steam ensures the rice is perfectly fluffy and the chicken is tender. Finally, fluff the rice with a fork, mixing in the vegetables, and serve hot.
- Cook Time: 60 minutes