Spices, aji amarillo, and citrus are just a few of ingredients that give Thai Jasmine Rice and chicken thighs so much flavor in this traditional Peruvian plate.
Season chicken thighs with 1 1/2 tsp salt and 1 1/2 tsp pepper. Heat oil in large skillet set over medium-high heat; cook chicken for 12 to 15 minutes or until browned. Remove from skillet; set aside.
Add onion, garlic, aji amarillo paste, cumin and turmeric to skillet; cook for 8 to 10 minutes or until tender and fragrant.
Add chicken broth, beer and cooked rice to skillet; bring to boil. Reduce heat to medium-low; cover and cook for 40-45 minutes, stirring occasionally, or until rice is tender and liquid is absorbed. Stir in lime zest, lime juice, carrots, peas, corn kernels and remaining salt and pepper in last 10 minutes of cooking. Garnish with cilantro.
Top with sliced avocado, pickled red onions and a sprinkle of red chili flakes if desired.
Choosing your brew will distinctly change the flavor of your dish. As the beer reduces, the alcohol evaporates but the flavors intensify. While in Lima the dish is typically made with a lager, those in the north pour in dark or corn beer. If you want to experiment with flavors to make the dish your own, consider these pairing notes:
– Wheats: These full-bodied brews are delicious with chicken and seafood
– Ales and stouts: Just as beef broth compliments pork, beef, and lamb, dark beers will bring out those rich flavors.
– Belgians: For hearty meat or game, you´ll want a hearty beer!
Brown ales: With nutty complexity, brown ales can be stirred into stews and cheesy dishes.
– Pale Ales: Less hoppy and bitter than IPAs, pale ales are a balanced yet flavorful option. Though it has fruity notes, it isn’t too sweet.
Bone-in chicken thighs are not just flavorful, they’re practically foolproof. Chicken thighs will stay juicy while simmering. In fact, when cutting the meat, don’t hesitate to leave a little fat. However, if you opt for chicken breast, let the sauce simmer for 5 minutes before adding it.