20-Minute Cilantro Chicken Seco with Rice
Peruvian-style braised chicken in a vibrant cilantro-lime sauce, served over white rice with a dollop of chili paste. One-skillet, weeknight-friendly, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
freshsatisfyingperuvianchickentenderjuicyweeknightmain-dish
Ingredients
- 1 lb chicken breast or thigh, diced into bite-sized pieces
- 1.5 cups fresh cilantro, roughly chopped
- 1 small yellow onion, diced
- 1 whole lime (juiced)
- 1.5 cups white rice, cooked
- 2 tbsp chili paste (such as aji amarillo or sriracha)
Instructions
- 1
Heat oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add diced onion and cook, stirring, until softened and fragrant, about 2 minutes.
- 3
Add chicken pieces and cook, stirring occasionally, until no pink remains, about 6 minutes.
- 4
Stir in cilantro and lime juice. Cook until cilantro wilts and flavors blend, about 1 minute.
- 5
Divide cooked rice between bowls, top with chicken seco, and add a spoonful of chili paste.
Tools you’ll need
- 12-inch skillet
- wooden spoon or silicone spatula
- cutting board
- chef's knife
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