Hello everyone! It’s been a while. What’s new with me (if you even read this part of the blog)? I’ve been working hard to better my health and fitness – healthier dinners and more exercise. This recipe is not my healthiest dinner though ha! Nevertheless, it is part of my Lean Mean and Green series I’ve been doing this week! We have 2 more meals to go so stay tuned. Check out my Instagram for the other dinners! @itsbreegee
If you wanted to make this a true LEAN dinner, remove the bacon and substitute chicken breasts instead of chicken thighs. The taste will be very similar I imagine just not as decadent. I wanted this dinner to be more authentic since it’s my first pass at Peruvian food. I’m a HUGE fan now. Please follow the link for my Peruvian Green Sauce because it takes this dish to a whole other level!
∇NOTE∇ The pictures are with bone-in skin-on chicken thighs, but for this recipe I recommend boneless and skinless be used with my cooking methods. No point in keeping the skin if it’s not going to be crispy!
∇NOTE∇ This recipe calls for Aji Amarillo which is a yellow hot pepper paste made from a Peruvian pepper. If you can find this at your store than good for you. But I had to order mine offline. In my opinion it is essential for the authenticity of the recipe. However, if you can’t get this ingredient I would substitute a habanero. It is the closest in flavor, but higher in heat. Remove the seeds and ribs, boil until soft, then blend 2 habaneros. That could do the trick of removing some heat but keeping the flavor.
- 8 boneless skinless chicken thighs
- 5 strips of thick cut bacon, diced
- 1 large onion, finely diced
- 2 bell peppers, finely diced
- 2 baby red potatoes, finely diced
- 3 cloves garlic, minced
- 2 large handfuls cilantro, chopped
- 2 large handfuls spinach, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp chili powder
- 3 tbsp aji amarillo (yellow hot pepper paste)
- Salt and pepper
- 2 cups dry rice (not instant)
- 3.5 cups chicken broth
- Large, deep pan with lid
- Cutting board
- Sharp knife
- Large slotted spoon
- Measuring cup
Fully cook the bacon in a large pan. Remove with a slotted spoon and set aside – keep the bacon fat in the pan. Salt and pepper chicken thighs then brown on each side using the bacon fat. Remove with tongs and set aside.
Sauté bell pepper, onion, and potatoes in remaining fat. Once vegetables begin to soften, add garlic, spinach, cilantro, aji amarillo, and remaining spices. Sauté until fragrant. Stir dry rice into vegetables, then pour in broth. Bring to boil and reduce to simmer. Nestle bacon and chicken thighs into rice. Cover and simmer until rice is cooked through.
Serve topped with cilantro and Peruvian Green Sauce.
Don’t forget to tag #whatsinbreesbelly to show me what you’ve made!