Peruvian Cilantro Chicken Rice is a traditional dish based in Peru. This recipe is from a former colleague who used to live in Peru. This is definitely an unique tasting dish and excellent for an adventurous foodie.
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Peruvian Cilantro Chicken Rice is 100% authentic but not my recipe. It must be featured because it has become a favourite dish of mine. It uses chicken thighs, cilantro, and garlic. You might be surprised to know that there is an entire stalk of cilantro in this recipe. It is food processed to a fine puree before being added and slow cooked. The juices from the chicken thigh cooks into the rice like chicken broth would. This is a very wholesome and hearty dish.
Peruvian Cilantro Chicken Rice
Ingredients
- 700 g chicken thighs boneless, skinless
- 1 stalk of cilantro food processed
- 1 medium onion (optional) chopped
- 2 garlic cloves food processed
- 1/4 tsp cumin seeds
- 1 cup frozen peas
- 1 cup white rice
- 1 1/2 cup water
- 1 tsp olive oil
Instructions
- In a large sauce pan, on medium heat, add olive oil and saute chicken thighs for 5 minutes until almost fully cooked through.
- Add food processed cilantro and garlic, cumin, rice, and water.
- Cover with lid and cook for 10 minutes.
- Stir to ensure rice is not sticking to the bottom of the saucepan.
- Add frozen peas and cover until rice is fully cooked. Serve hot.
I know it looks like a saucepan of green juice and you may question if it is delicious. This rice dish is extremely flavourful, though green, it is full of flavour from the chicken. It is more of a chicken broth taste than anything. When I was a kid I did not like cilantro, so to my surprise, this dish has become a favourite of mine. It’s incredible how our taste can change overtime and sometimes so drastically!
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