Pretty much every culture has their version of chicken & rice. The Peruvian version is green from cilantro.
Make sure the cilantro is well washed. To do this, I place a colander in a bowl the same size, and place the cilantro in the colander. Then I fill it with cold water and swish the cilantro around with my hand. I then wait a couple of minutes for the dirt to settle, then I lift the colander out of the bowl, toss the water and wash again. I repeat this 2 or 3 times until the water doesn’t have any dirt in it.
Ingredients:
- 6 skinless, bone-in chicken thighs
- 1 bunch of cilantro
- 4 c water
- 2 Tbsp olive oil
- 5 garlic cloves, minced
- 2 c dry white rice
- 1 c frozen peas & carrots
- 1 tsp salt
- 1/4 tsp pepper
Directions:
- Season the chicken thighs well with salt & pepper.
- Place the cilantro with the water in a blender and blend until completely liquified.
- Heat olive oil in a large pot.
- Brown the chicken on both sides, then remove from the pot and place on a plate lined with paper towel.
- Drain all but 2 Tbsp of the oil from the pot.
- Add the garlic and rice. Stir.
- Add the cilantro water, salt & pepper. Bring to a boil. Scrape any bits off the bottom of the pot.
- Add the chicken back to the pot, then the frozen peas and carrots. Bring to a boil again.
- Lower heat to a simmer, cover and cook for 20 minutes.
Nutritional Information*
- Servings: 6
- Calories per serving: 532
- Total Fat: 26 g
- Saturated Fat: 6.7 g
- Total Carbohydrates: 54.7 g
- Dietary Fiber: 2.5 g
- Sugar: 1.7 g
- Protein: 25.1 g
*Nutritional Information estimated using MyFitnessPal
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