Peruvian-Inspired Aji Amarillo Chicken with Cilantro Rice

Ingredients

• 1 packed cup fresh cilantro leaves and tender stems
• 2 cups water
• 1 1/2 cups long-grain white rice, rinsed
• 1 red bell pepper, thinly sliced
• 2 tablespoons olive oil, divided
• 1 1/2 pounds boneless skinless chicken thighs
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 tablespoons aji amarillo paste
• 1 teaspoon ground cumin
• 3/4 cup low-sodium chicken broth
• 1/2 cup evaporated milk
• 1 tablespoon fresh lime juice
• Lime wedges, for serving

Steps

1. Blend the cilantro with the water until smooth. Combine the cilantro water, rice, and 1/2 teaspoon salt in a saucepan and cook according to the rice package directions.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the red pepper for 4 to 5 minutes until lightly charred, then transfer it to a plate.
3. Season the chicken with the remaining salt and black pepper. Add the remaining oil and cook the chicken for 5 to 6 minutes per side, until it reaches 165°F (74°C). Transfer to a cutting board.
4. Reduce the heat to medium. Add the onion and cook for 3 minutes, then add the garlic, aji amarillo paste, and cumin for 30 seconds.
5. Add the broth and simmer for 2 minutes. Stir in the evaporated milk and lime juice and cook gently until the sauce slightly thickens.
6. Slice the chicken and return it to the sauce. Serve with the cilantro rice, red pepper, and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.