A Peruvian classic is given a modern twist and adapted for the trendy all-in-one cooking appliance, the Thermomix! This dish is vibrant, delicious and packed with flavor!
Add 1 cup cilantro, onion, garlic, jalapeño, chicken broth, lime zest and lime juice to TM bowl; chop/1 minute/speed 5, scraping down side as needed, until almost smooth. Set aside.
Season chicken thighs with cumin, 1/2 tsp salt and 1/2 tsp pepper. Heat oil in large skillet set over medium-high heat; cook chicken for 3 to 5 minutes per side or until well-browned and crisp. Remove from heat; stir in carrots, bell peppers and 3 tbsp of onion mixture. Set aside.
Line Varoma tray with damp piece of parchment paper and set aside. Insert simmering basket and pour in rice. Add 4 cups water over rice into mixing bowl. Set Varoma dish into position; add chicken mixture. Insert prepared Varoma tray, secure lid, and steam 28 min/Varoma/speed 2.
In small bowl, combine red onion, lime juice, jalapeño and cilantro. Season with salt. Set aside.
Carefully remove Varoma tray and simmering basket with spatula and transfer rice to large bowl. Pour remaining onion mixture over rice; fluff until well combined. Season with remaining salt and pepper. Transfer rice and chicken mixture to serving dish. Garnish with avocado, remaining cilantro and Salsa Criolla.
Substitute cider vinegar for lime juice if desired.