Peruvian Chicken & Rice

Sauce:

1 1/2 cups cilantro

1 jalapeño

1 shallot or 1/3 onion

3-4 cloves garlic

Juice of 2 limes

1/4 cup olive oil

2 tsp coriander seed or cumin

2 tsp dried oregano

1 tsp paprika

2 tsp salt

1 tsp pepper

1 tsp Worcestershire sauce

Chicken and rice:

2 chicken thighs skin on

2 chicken legs skin on

2 tsp salt

1 tsp pepper

3 tablespoons olive oil

1/2 an onion sliced into half moons

1/4 cup dry white wine

1 cup rice

1 cup chicken stock or bone broth

First, get out a big oven safe skillet, turn to medium heat add 3 tablespoons of olive oil into the pan. Season both sides of the chicken with 1 tsp salt and 1/2 tsp pepper. Lay the chicken into the hot skillet skin side down and cook on medium heat for 12 minutes, rendering down t he chicken fat and getting a nice crust on the chicken. While that cooks, make the sauce!

Add, the cilantro, jalapeño, shallot/onion, garlic, lime, olive oil, coriander, oregano, paprika, Worcestershire and salt and pepper into a blender. Blend together until smooth and set aside.

Flip the chicken and cook on the other side for another 8 minutes or until golden brown. Take the chicken out of the pan and set aside on a plate ( it is still raw btw!). There should be a decent amount of chicken fat and olive oil still in the pan. Add the 1/2 of an onion and season with 1 teaspoon salt and 1/2 teaspoon pepper. Saute for 5 minutes or until translucent.

Next add in the rice and toast the rice for 3 minutes. Deglaze the pan with the white wine and allow it to cook out for 3 minutes before add 1 cup of the green sauce and 1 cup of the chicken stock. Give it a stir and then add the chicken back into the pan with the sauce and the rice. Cover the pan with aluminum foil and pop into the oven at 350 degree for 25 minutes. Uncover and serve immediately !I like to serve my Peruvian chicken with a few radishes, cilantro, sour cream and of course…

With love + salt.