This one-skillet dish is a delicious combination of Peruvian-inspired comfort food and bold flavor. Chicken thighs sprinkled with McCormick® Signature Seasonings Peruvian Style Seasoning are seared until golden, then baked with fragrant rice simmered in cilantro, dark beer, and chicken stock. It’s a hearty, family-style dish that brings herby richness, subtle heat, and citrus zing.
This one-skillet dish is a delicious combination of Peruvian-inspired comfort food and bold flavor. Chicken thighs sprinkled with McCormick® Signature Seasonings Peruvian Style Seasoning are seared until golden, then baked with fragrant rice simmered in cilantro, dark beer, and chicken stock. It’s a hearty, family-style dish that brings herby richness, subtle heat, and citrus zing.
Key products
Instructions
Instructions
- Preheat oven to 350°F. Place cilantro and water in a blender, pureeing until mostly smooth, scraping down sides of bowl as needed. Set aside.
- Pat chicken dry with paper towels. Sprinkle with 2 teaspoons of the Peruvian Seasoning. Heat oil in large deep oven-proof skillet on medium heat. Add chicken; cook about 8 minutes per side until golden brown. Remove chicken from skillet to large plate.
- Add onion, aji amarillo paste and 2 teaspoons of Peruvian Seasoning to pan. Cook and stir 3 minutes, or until softened. Increase heat to medium-high and add beer to pan, scraping up any brown bits. Cook until almost dry, about 7 to 9 minutes.
- Stir in rice and remaining 1 teaspoon of Peruvian Seasoning. Cook until just translucent, about 2 minutes. Stir in stock, cilantro mixture and chicken (including any juices on plate). Bring to simmer. Cover. Transfer skillet to oven.
- Bake 26 minutes or until liquid has absorbed. Remove skillet from oven and let stand 10 minutes, covered. Fluff rice with fork and stir in peas. Serve immediately.
