Description
Peruvian Chicken with Coconut Rice made with bold spices and creamy coconut-infused rice.
Ingredients
Scale
6 chicken thighs
1 tbsp olive oil
Smoked paprika
Cumin
Garlic powder
Oregano
Chili powder
Salt
Pepper
1.5 cups white rice
1 cup coconut milk
2 cups chicken broth
1 tbsp butter
1 garlic clove
Cilantro
Instructions
1. Preheat oven to 400°F.
2. Season chicken and place on baking sheet.
3. Bake 35–40 minutes.
4. Sauté garlic in butter.
5. Add rice and toast.
6. Add coconut milk and broth.
7. Simmer 18 minutes.
8. Rest and fluff rice.
9. Serve chicken over rice.
Notes
Rinse rice before cooking.
Let chicken rest before serving.
Add toasted coconut for texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven and Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
