If you are craving a vibrant and comforting meal that brings a burst of flavor and a touch of tradition to your table, the Peruvian Chicken and Rice Recipe is your new go-to dish. This recipe beautifully combines tender, spice-kissed chicken thighs with aromatic rice cooked in rich chicken broth, blended with fresh cilantro and zesty lime to create a dish that’s as colorful as it is delicious. Whether you’re looking for a satisfying weeknight dinner or a dish to impress friends, this Peruvian Chicken and Rice Recipe will fill your kitchen with irresistible aromas and your plate with satisfying goodness.
Ingredients You’ll Need
The magic of the Peruvian Chicken and Rice Recipe lies in its simple yet essential ingredients. Each element adds a unique flavor, texture, or color that brings the dish to life, creating a well-rounded and memorable experience with every bite.
- Chicken thighs (1 ½ lbs): Boneless and skinless for easy cooking and juicy, tender meat that soaks up the spices beautifully.
- Olive oil (1 tablespoon): Provides a smooth base for searing the chicken, adding slight richness without overpowering.
- Medium onion (1, chopped): Adds sweetness and depth when sautéed, balancing the spices with natural mildness.
- Red bell pepper (1, chopped): Brings vibrant color and a subtle fruity crunch to the dish.
- Garlic cloves (3, minced): Infuses the dish with its unmistakable aromatic punch.
- Ground cumin (1 ½ teaspoons): Introduces earthy warmth that’s key to the authentic Peruvian flavor profile.
- Paprika (1 teaspoon): Adds mild smokiness and a deeper red hue to the chicken and rice.
- Oregano (1 teaspoon): Offers herbal brightness that ties the spice blend together perfectly.
- Salt (1 teaspoon): Enhances all the flavors so they shine.
- Black pepper (½ teaspoon): Adds a gentle kick to keep things exciting.
- Long grain white rice (1 ½ cups): Absorbs all the delicious cooking liquids, resulting in fluffy, flavorful grains.
- Chicken broth (3 cups): The flavorful liquid that brings everything together and cooks the rice to perfection.
- Frozen peas (½ cup): Add pops of sweetness and a fresh contrast in texture.
- Chopped cilantro (½ cup): Provides herbal brightness and a fresh, green note that lifts the dish.
- Lime juice (juice of 1 lime): Delivers zesty acidity that balances the hearty flavors.
- Optional garnishes: Avocado slices, lime wedges, and extra cilantro to customize your serving and add an extra layer of richness, tang, and freshness.
How to Make Peruvian Chicken and Rice Recipe
Step 1: Season the Chicken
Start by perfectly seasoning your chicken thighs with a vibrant blend of cumin, paprika, oregano, salt, and black pepper. This spice mix ensures that every bite of chicken is bursting with the authentic Peruvian flavor that makes this recipe so special.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat and sear the seasoned chicken thighs for about 4 to 5 minutes on each side. This step locks in the juices while developing a gorgeous golden-brown crust, adding a beautiful texture contrast to the dish.
Step 3: Sauté Vegetables
Using the same pot, toss in the chopped onion and red bell pepper. Sauté these until they soften and release their natural sweetness, about 3 to 4 minutes. This creates a flavorful base layer that builds up the dish’s complexity.
Step 4: Add Garlic
Next, add the minced garlic and cook for about 30 seconds just until fragrant. This quick step ensures that the garlic’s flavor is fresh and prominent without burning or bitterness.
Step 5: Toast the Rice
Stir in the rice and let it toast for 1 to 2 minutes. This little extra step adds nuttiness to the rice, enhancing its texture and flavor as it cooks.
Step 6: Add Broth and Simmer
Pour in the chicken broth and bring everything to a boil. Then, nestle the seared chicken back into the pot, cover, and lower the heat to a gentle simmer. Let it cook quietly for 18 to 20 minutes, until the rice is tender and has absorbed all the flavorful liquid.
Step 7: Stir in Peas, Cilantro, and Lime Juice
Finally, stir in frozen peas, fresh cilantro, and the bright juice of one lime. This step injects life and freshness into the dish, elevating the warm flavors and giving the rice a vibrant finish. Cover and let it rest off the heat for 5 minutes to allow the ingredients to meld beautifully.
Step 8: Fluff and Serve
Fluff the rice gently with a fork, ensuring the grains remain separate and light. Serve your Peruvian Chicken and Rice Recipe warm, with your choice of optional avocado slices, lime wedges, and a sprinkle of extra cilantro for a perfect presentation.
How to Serve Peruvian Chicken and Rice Recipe
Garnishes
The best way to enhance your Peruvian Chicken and Rice Recipe is with simple yet fresh garnishes. Creamy avocado slices add richness, lime wedges give an extra citrusy zing, and a handful of chopped cilantro offers a refreshing herbal note that brightens the entire dish.
Side Dishes
While this dish is wonderfully complete on its own, you can elevate the meal by pairing it with light sides. A crisp, tangy salad or sautéed greens complement the rich, hearty flavors perfectly. For a fun twist, try serving with Peruvian-style fried plantains or a side of black beans for more texture and tradition.
Creative Ways to Present
Presentation can make your Peruvian Chicken and Rice Recipe feel even more special. Consider plating it in a colorful bowl topped with a lime wedge, a few avocado slices arranged like fans, and a sprinkle of cilantro. For family-style dinners, serve it in a large rustic skillet to encourage sharing—and delicious second helpings!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Peruvian Chicken and Rice Recipe in an airtight container in the refrigerator. It will keep nicely for up to 3 days, making it a convenient and satisfying meal to enjoy again without losing its wonderful flavors.
Freezing
This recipe freezes well, too! Just portion the chicken and rice into freezer-safe containers or bags, making sure to press out as much air as possible. Freeze for up to 2 months, perfect for meal prepping or when you want a quick Latin-inspired meal ready to go.
Reheating
When ready to enjoy leftovers, gently reheat the dish either on the stovetop over low heat or in the microwave. Adding a splash of chicken broth or water before reheating helps keep the rice moist and fluffy, while gentle heat preserves the fresh flavors of the cilantro and lime.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work fine, though thighs tend to stay juicier and more flavorful during cooking. Just be mindful of cooking times, as breasts can dry out more quickly.
Is the rice cooked with the chicken or separately?
In this recipe, the rice cooks right in the same pot with the chicken and broth. This allows the rice to soak up all the delicious flavors, making the dish incredibly cohesive.
Can I make this recipe vegetarian?
While the original Peruvian Chicken and Rice Recipe centers on chicken, you can swap the chicken broth for vegetable broth and use hearty veggies like mushrooms or tofu for protein to create a vegetarian version that still packs great flavor.
What makes this recipe authentically Peruvian?
The unique spice blend with cumin, paprika, oregano, and the use of fresh cilantro and lime juice give this recipe its distinctive Peruvian flair. These ingredients reflect traditional flavors common in Peruvian home cooking.
How spicy is this dish?
This dish has a mild warmth from the spices but is not typically spicy hot. You can adjust by adding minced chili peppers or a dash of hot sauce if you like a bit of heat.
Final Thoughts
There is something truly heartwarming about a dish that combines bold yet balanced flavors with simple ingredients, and that’s exactly what the Peruvian Chicken and Rice Recipe offers. It’s a beautiful way to bring a touch of South American flair into your kitchen without fuss. I hope you give this recipe a try and enjoy every comforting, flavorful bite as much as I do!
Print
Peruvian Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Description
This flavorful Peruvian Chicken and Rice recipe combines tender, spiced chicken thighs with aromatic rice cooked in a seasoned chicken broth. Enhanced with fresh cilantro, lime juice, and vibrant vegetables, this one-pot dish offers a comforting and easy meal inspired by traditional Peruvian flavors. Perfect for a weeknight dinner, it balances savory and fresh elements with minimal effort.
Ingredients
Chicken and Seasonings
- 1 ½ lbs boneless, skinless chicken thighs
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- ½ cup frozen peas
- ½ cup chopped cilantro
Rice and Liquid
- 1 ½ cups long grain white rice
- 3 cups chicken broth
- Juice of 1 lime
Optional Garnishes
- Avocado slices
- Lime wedges
- Extra cilantro for garnish
Instructions
- Season the Chicken: In a small bowl, combine the ground cumin, paprika, oregano, salt, and black pepper. Rub this spice mixture evenly over the boneless, skinless chicken thighs to fully coat them.
- Sear the Chicken: Heat one tablespoon of olive oil in a large pot or skillet over medium-high heat. Add the seasoned chicken thighs and sear them for 4 to 5 minutes on each side, until they develop a golden-brown crust. Once browned, remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Garlic: Add the minced garlic to the pot with the vegetables and cook for 30 seconds, stirring continuously, until the garlic releases its aroma but does not brown.
- Toast the Rice: Stir in the long grain white rice, ensuring it is evenly coated with the oils and vegetables. Allow the rice to toast for 1 to 2 minutes, stirring frequently to prevent sticking.
- Add Broth and Boil: Pour the 3 cups of chicken broth into the pot. Increase the heat to bring the mixture to a rolling boil.
- Simmer with Chicken: Return the seared chicken thighs to the pot, nestling them into the rice and broth mixture. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Mix in Peas, Cilantro, and Lime Juice: Remove the lid and stir in the frozen peas, chopped cilantro, and juice of one lime. Mix gently to combine all the ingredients evenly.
- Rest the Dish: Cover the pot again and let it sit off the heat for 5 minutes. This allows the flavors to meld and the peas to warm through.
- Serve and Garnish: Fluff the rice with a fork to separate the grains. Serve the Peruvian chicken and rice warm, garnished with optional avocado slices, lime wedges, and extra cilantro if desired.
Notes
- Using boneless, skinless chicken thighs keeps the dish tender and evenly cooked; however, bone-in thighs can be used with longer cooking time.
- To make it spicier, consider adding a diced jalapeño while sautéing the onions and peppers.
- If you prefer a more vibrant cilantro flavor, add some chopped cilantro on top just before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- For a gluten-free version, ensure your chicken broth is gluten-free certified.
