Savor this easy Peruvian chicken dinner complemented by simple sides. Discover quick recipes and tips for a flavorful meal in no time! 151 chars
Ingredients
Scale
2 lbs of chicken thighs (bone-in or boneless)
2 tablespoons of olive oil
4 cloves of garlic, minced
1 teaspoon of cumin
1 teaspoon of paprika
Juice of 1 lemon
Salt and pepper to taste
Fresh cilantro for garnish
1 cup of rice (uncooked)
2 cups of vegetable side (e.g., steamed broccoli)
Instructions
In a large bowl, combine olive oil, minced garlic, cumin, paprika, lemon juice, salt, and pepper. Add the chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes (or up to overnight for maximum flavor).
Preheat your oven to 400°F (200°C).
Transfer the marinated chicken to a baking dish. Bake for 45 to 50 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
While the chicken bakes, cook the rice according to the package instructions.
In a steaming pot, add your choice of vegetables and steam them for about 5 to 7 minutes until tender.
Once the chicken is cooked and the rice is fluffy, plate your dinner with rice, chicken, and vegetables, garnished with fresh cilantro.
Notes
This Easy Peruvian Chicken Dinner is bursting with bold flavors and simplifies your weeknight meals with simple sides.
