Ingredients
Method
- Preheat the oven to 375°F (190°C). Season the chicken thighs with salt, pepper, and cumin. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the chicken skin-side down for 6-8 minutes until crispy, then flip and cook for 2 more minutes. Remove the chicken and set it aside.
- Blend the cilantro, spinach, Aji Amarillo paste, and 1/2 cup of chicken broth in a blender until smooth. This will be your green puree.
- In the same pot, sauté the red onion and garlic in the chicken fat until soft and slightly caramelized, about 5 minutes. Stir in the cumin and cook for another 30 seconds.
- Add the rinsed rice to the pot, stirring for 2 minutes to toast the grains in the fat and aromatics.
- Pour in the beer, green puree, and remaining chicken broth. Scrape up any browned bits from the pot with a wooden spoon and bring the liquid to a boil.
- Return the chicken to the pot, skin-side up. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes. Do not lift the lid!
- Once the liquid has been absorbed, add the frozen peas and carrots on top of the rice and cover for 5 more minutes to steam the vegetables. Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
This salad adds a crisp, hydrating element to the traditional Caprese with the addition of cucumbers. The fresh ingredients and bright, tangy marinade make it the perfect light side dish for summer gatherings.
