Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbspaji amarillo paste (or 1 tbsp serrano + 1 tsp paprika + 1 tsp lime juice)
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
Instructions
- Season chicken thighs with salt, pepper, cumin, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken until golden, about 4 minutes per side. Remove and set aside.
- Stir in garlic and aji amarillo paste; cook 1 minute until fragrant.
- Add rice and toast for 1–2 minutes, stirring constantly.
- Pour in chicken broth and lime juice; season with salt. Bring to a boil.
- Return chicken to skillet, nestling into the rice. Cover and transfer to a preheated 375°F (190°C) oven for 15 minutes, or until rice is tender and chicken reaches 165°F.
- Let rest 5 minutes, fluff rice, then garnish with cilantro and avocado before serving.
Notes
- No aji amarillo paste? Use 1 tbsp Sriracha + 1 tsp lime juice + pinch of smoked paprika for similar heat & brightness.
- For extra crispiness, broil chicken uncovered for 2–3 minutes at the end.
- Works with brown rice too — just increase broth to 2¼ cups and bake 25–30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Oven-baked
- Cuisine: Peruvian
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 370 Kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
