Spiced Peruvian Chicken with Cilantro-Lime Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy roasted chicken marinated in a vibrant blend of Peruvian spices, served with fluffy cilantro-lime rice for a bright, flavorful meal. This Peruvian-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, ají amarillo paste, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Peruvian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 tbsp ají amarillo paste, 1 tsp ground cumin, 3 minced garlic cloves, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Rub the marinade thoroughly over 4 bone-in, skin-on chicken thighs. Cover and refrigerate for at least 2 hours.
  2. Step 2: Preheat oven to 400°F. Arrange marinated chicken thighs on a baking sheet skin side up and roast for 35-40 minutes until skin is crisp and internal temperature reaches 165°F.
  3. Step 3: While chicken roasts, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
  4. Step 4: Remove rice from heat and fluff with a fork. Stir in 1/3 cup chopped fresh cilantro and 1 tsp lime zest, mixing gently to combine.
  5. Step 5: Plate the roasted Peruvian chicken thighs alongside the cilantro-lime rice and serve immediately.

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