Cilantro Chicken Rice with Peas

Name: Cilantro Chicken Rice with Peas
Total time: 60 min
Yield: 2 servings
Ingredients: 350 g Boneless skinless chicken thighs; 140 g Long grain rice; 30 g Cilantro; 100 g Onion; 2 cloves Garlic; 100 g Carrot; 0.5 whole Bell pepper; 100 g Frozen peas; 1 tsp Ají amarillo paste; 300 ml Low-sodium chicken stock; 80 ml Water; 1 tbsp Neutral cooking oil; 0.25 tsp Salt

Rice cooks in a green cilantro broth with tender chicken, peas, carrot and red pepper for a complete one-pot main.

60 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs350 g
Long grain rice140 g
Cilantro30 g
Onion100 g
Garlic2 cloves
Carrot100 g
Bell pepper0.5 whole
Frozen peas100 g
Ají amarillo paste1 tsp
Low-sodium chicken stock300 ml
Water80 ml
Neutral cooking oil1 tbsp
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check chicken stock and chili paste for celery, wheat and other allergens.

Method

Prepare a green cooking liquid

Wash the cilantro and blend its leaves and tender stems with 50 ml of the water. Peel and finely chop the onion and garlic. Peel the carrot and dice into 5 mm pieces. Deseed the red pepper and dice the flesh. Rinse the rice and drain well.

Brown the chicken

On a separate board, cut the chicken into 3 cm pieces without rinsing. Heat the oil in a heavy, lidded 24 cm saucepan over medium-high heat. Brown the chicken for 5 minutes, turning, then transfer to a plate; it will not yet be fully cooked. Wash raw-poultry equipment and hands.

Start the rice base

Lower the heat to medium. Cook the onion, carrot and red pepper in the same pan for 5–6 minutes. Add the garlic and ají amarillo for 1 minute. Add the green cilantro liquid and stir for 1 minute, then stir in the rice, stock and salt. Bring to a simmer.

Cook covered

Return the chicken and any juices to the pot, distributing the pieces evenly. Cover tightly and cook over the lowest heat for 15 minutes. Quickly scatter the frozen peas over the surface, replace the lid and cook for another 5–7 minutes. The rice must be tender and several chicken pieces must reach 74°C (165°F). If the rice is still firm and the base is dry, add the reserved 30 ml water, cover and cook another 3–5 minutes.

Rest and fluff

Take the pot off the heat and leave covered for 5 minutes. Gently fold the peas and chicken through the rice without mashing the grains. Divide between two bowls and serve hot.

Use the cilantro stems as well as leaves, but remove any tough lower stalks. The chicken is in small boneless pieces so it can finish within the rice-cooking window.

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