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
Scale
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.
