This Peruvian-style recipe is hands-off and surprisingly family-friendly—even my 16-month-old son loves it. Want it spicier? Use jalapenos instead of poblanos. —Libby Kast, Madison, Wisconsin
Peppers (Hot)
Ingredients
- 1-3/4 cups chopped onion, divided
- 1-3/4 cups chopped green pepper, divided
- 1/4 cup fresh cilantro (leaves and stems)
- 3 garlic cloves, halved
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 2 cups chicken stock
- 1 tablespoon olive oil
- 1-1/2 pounds bone-in chicken thighs
- 3/4 cup chopped seeded fresh poblano pepper
- 1 cup uncooked jasmine rice, rinsed
Directions
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1Preheat oven to 325°. Place 1 cup onion, 1 cup green pepper, cilantro, garlic, lime juice, cumin, salt and marjoram in a food processor; process until blended. Stir in stock; remove and set aside.
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2In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Pat chicken dry with paper towels. Brown chicken in batches. Remove chicken and keep warm.
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3Add poblano pepper, remaining 3/4 cup onion and 3/4 cup green pepper to drippings; cook and stir until crisp-tender, 3-4 minutes. Add rice; cook and stir until lightly browned, 2-3 minutes. Stir in broth mixture until blended. Return chicken to pan.
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4Bake, covered, until rice is tender and a thermometer inserted in chicken reads 170°-175°, 35-40 minutes. Remove lid. Preheat broiler. Broil 3-4 in. from heat until skin is crispy, 5-7 minutes.
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5To serve, remove chicken from pan. Fluff rice with a fork. If desired, serve with additional cilantro and lime juice.
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