This recipe pulls all the punches in order to get a flavor-packed Peruvian plate. Our Jasmine Brown Rice soaks up all those spices, aji amarillo, and citrus are just a few of ingredients that give the chicken thighs and nutty.
Season chicken thighs with 1 1/2 tsp salt and 1 1/2 tsp pepper. Heat oil in large skillet set over medium-high heat; cook chicken for 12 to 15 minutes or until browned. Remove from skillet; set aside.
Add onion, garlic, aji amarillo paste, cumin and turmeric to skillet; cook for 8 to 10 minutes or until tender and fragrant.
Add chicken broth, beer and cooked rice to skillet; bring to boil. Reduce heat to medium-low; cover and cook for 40-45 minutes, stirring occasionally, or until rice is tender and liquid is absorbed. Stir in lime zest, lime juice, carrots, peas, corn kernels and remaining salt and pepper in last 10 minutes of cooking. Garnish with cilantro.
Top with sliced avocado, pickled red onions and a sprinkle of red chili flakes if desired.
This drink may be the secret ingredient in your favorite recipes without you even knowing it. With more beer varieties available now more than ever, it’s the perfect opportunity to get creative. After all, beer shouldn’t exclusively be served in a glass!
– Infused: This classic dish demonstrates how our grains absorb beer, broth, and whatever ways you Upgrade White Rice.
– Battered: Beer has yeast and carbonation which will give a light, puffy crust to any battered food of choice. Opt for beer battering in this Air Fryer Baja Fish Rice Bowl.
– Baked: Beyond the aptly named beer bread, many pastries take advantage of those leavening ingredients – yeast and carbonation – for baked goods. For instance, the flavor complexity of stouts enhances chocolate cake.
– Braised: Not only a technique to tenderize tough cuts of meat, braising also boosts the flavor complexity. Thanks to a beer and broth marinade, the lamb in this Peruvian Lamb Stew will melt in your mouth.
Bone-in chicken thighs are not just flavorful, they’re practically foolproof. Firstly, The bone keeps the meat from drying out. Also, as they are a fattier cut of meat, they are nearly impossible to overcook. So, when chopping the meat, don’t hesitate to leave a little fat.
Hungry for more thigh recipes? We have plenty! This flavor-packed Arroz Chaufa skillet sensation sizzles. Or, for a more moist meat with a crispy exterior, leave the skin on for delicious dishes such as this Grilled Chicken Thighs with Arroz Verde.