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 – try with Carolina® White Rice.
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.
It’s no surprise that variations of this tasty topping are found all over Latin America.
– Salsa Criolla: This zesty salsa is a truly a testament to unfollowing the recipe. In addition to red onion, lime juice, jalapeño and cilantro, this salsa generally contains vinegar, tomatoes, garlic, bell peppers, and pepper.
– Pebre: Catalan for pepper, pebre is common in Chilean cuisine. Chock full of cilantro, tomato, onion, garlic, green pepper and salt, this mix is commonly served on top of bread or meat.
– Pico de Gallo: A Mexican staple, this finely chopped salsa is composed of tomato, red onion, cilantro, lime and a pinch of salt. For a spicier topping, throw in some jalapeño or serrano. From Pico De Gallo Rice Pilaf to Rice Stuffed Poblano Peppers, you can’t go wrong by heaping on some pico.
Why Thighs? These are almost impossible to overcook and pack more flavor than other cuts of meat. So, when chopping up the cubes, don’t hesitate to leave a little fat. Also, the bone will also keep the meat from drying out.