When I think of comfort food, Peruvian Chicken and Rice always comes to mind. This dish is a delightful blend of tender chicken and seasoned rice that warms the soul.
It’s perfect for those busy weeknights when you want something hearty yet simple to prepare.
With just a few ingredients and a skillet, you can create a meal that impresses your loved ones.
Whether you’re cooking for family or just treating yourself, this recipe is a flavorful escape to Peru right in your kitchen. Let’s dive into this culinary adventure together!
Why You’ll Love This Peruvian Chicken and Rice
This Peruvian Chicken and Rice recipe is a game-changer for anyone looking for a quick, delicious meal.
In just 40 minutes, you can whip up a dish that’s bursting with flavor and nutrition.
The combination of spices and fresh ingredients creates a taste that’s both comforting and exciting.
Plus, it’s a one-pan wonder, making cleanup a breeze.
What’s not to love about that?
Ingredients for Peruvian Chicken and Rice
Gathering the right ingredients is the first step to creating a delicious Peruvian Chicken and Rice dish.
Here’s what you’ll need:
Olive oil: This adds richness and helps to sauté the chicken and vegetables.
Boneless, skinless chicken thighs: Tender and juicy, they soak up the flavors beautifully.
Salt and black pepper: Essential for seasoning, enhancing the dish’s overall taste.
Paprika: This spice brings a mild sweetness and vibrant color to the dish.
Cumin: A warm, earthy flavor that’s a staple in many Peruvian recipes.
Garlic powder: For a quick burst of garlic flavor without the chopping.
Onion: Diced onions add sweetness and depth to the overall flavor profile.
Garlic: Freshly minced garlic gives a fragrant kick that elevates the dish.
Bell pepper: Adds a pop of color and a slight crunch to the mix.
Long-grain white rice: The base of the dish, absorbing all the delicious flavors.
Chicken broth: This adds moisture and enhances the rice’s flavor.
Frozen peas: A quick and easy way to add a touch of sweetness and color.
Fresh cilantro: Chopped cilantro adds a fresh, herbaceous note that brightens the dish.
Lime juice: A splash of lime juice at the end brings everything together with a zesty finish.
Feel free to get creative! You can marinate the chicken in lime juice and spices for extra flavor.
If you’re looking for a healthier twist, consider substituting quinoa for rice.
And don’t hesitate to toss in other veggies like corn or carrots for added nutrition.
For exact measurements, check the bottom of the article where you can find everything available for printing.
How to Make Peruvian Chicken and Rice
Creating a delicious plate of Peruvian Chicken and Rice is easier than you might think.
Follow these simple steps, and you’ll have a hearty meal ready in no time.
Let’s get cooking!
Step 1: Sauté the Chicken
Start by heating the olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the bite-sized chicken pieces.
Sprinkle them with salt, black pepper, paprika, cumin, and garlic powder.
Cook for about 5-7 minutes until the chicken is browned and cooked through.
Remove the chicken from the skillet and set it aside.
This step is crucial for building flavor, so don’t rush it!
Step 2: Cook the Vegetables
In the same skillet, toss in the diced onion and bell pepper.
Sauté for about 3-4 minutes until the vegetables soften.
Then, add the minced garlic and cook for an additional minute.
The aroma will be irresistible!
This mix adds depth and sweetness to your Peruvian Chicken and Rice.
Step 3: Toast the Rice
Now, stir in the long-grain white rice.
Let it cook for 1-2 minutes, allowing it to toast slightly.
This step enhances the rice’s flavor and gives it a nice texture.
Once toasted, it’s time to add the chicken broth.
Bring everything to a boil, and watch the magic happen!
Step 4: Simmer the Rice
Once boiling, reduce the heat to low.
Cover the skillet and let it simmer for about 15 minutes.
During this time, the rice will absorb all that delicious broth.
Keep an eye on it, but don’t lift the lid too often!
This is where the flavors meld together beautifully.
Step 5: Combine Chicken and Peas
After 15 minutes, it’s time to bring back the chicken.
Stir in the cooked chicken and frozen peas.
Cover the skillet again and cook for an additional 5 minutes.
This allows the peas to heat through and adds a pop of color.
Your kitchen will smell amazing right about now!
Step 6: Finish with Cilantro and Lime
Remove the skillet from heat and fluff the rice with a fork.
Stir in the chopped cilantro and a generous squeeze of lime juice.
This final touch brightens the dish and adds a fresh zing.
Serve warm, and enjoy the delightful flavors of your homemade Peruvian Chicken and Rice!
Tips for Success
Marinate the chicken for at least 30 minutes to enhance flavor.
Use a heavy-bottomed skillet to ensure even cooking.
Don’t skip the toasting step for the rice; it adds depth.
Keep the lid on while simmering to trap steam and flavor.
Adjust spices to your taste; feel free to experiment!
Equipment Needed
Large skillet: A non-stick skillet works great, but any heavy-bottomed pan will do.
Wooden spoon: Perfect for stirring without scratching your skillet.
Measuring cups: Essential for accurate ingredient portions.
Cutting board: A sturdy surface for chopping veggies and chicken.
Knife: A sharp chef’s knife makes prep a breeze.
Variations
Quinoa Substitute: Swap out the rice for quinoa for a protein-packed, gluten-free option.
Vegetable Medley: Add corn, carrots, or zucchini for extra nutrition and color.
Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce for a spicy twist.
Herb Infusion: Experiment with different herbs like parsley or oregano for a unique flavor profile.
Chicken Alternatives: Use shrimp or tofu for a different protein source that still absorbs the delicious flavors.
Serving Suggestions
Side Salad: Pair with a fresh green salad dressed in lime vinaigrette for a refreshing contrast.
Plantains: Serve with fried plantains for a sweet and savory combination.
Drink: Enjoy with a chilled Peruvian beer or a fruity sangria.
Presentation: Garnish with extra cilantro and lime wedges for a vibrant look.
FAQs about Peruvian Chicken and Rice
What makes Peruvian Chicken and Rice different from other chicken and rice dishes?
Peruvian Chicken and Rice stands out due to its unique blend of spices like cumin and paprika, which give it a distinct flavor profile. The use of fresh ingredients like cilantro and lime juice adds brightness, making it a refreshing twist on traditional chicken and rice recipes.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and rice in advance and store it in the refrigerator. Just reheat it on the stove or in the microwave when you’re ready to enjoy. This makes it a great option for meal prep!
Is Peruvian Chicken and Rice gluten-free?
Yes, this dish is naturally gluten-free, as it primarily consists of chicken, rice, and vegetables. Just ensure that any broth or additional ingredients you use are also gluten-free.
What can I serve with Peruvian Chicken and Rice?
For a complete meal, consider pairing it with a fresh salad, fried plantains, or a side of roasted vegetables. A chilled Peruvian beer or a fruity drink can also complement the flavors beautifully.
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice. Just keep in mind that brown rice takes longer to cook, so adjust the cooking time accordingly. It will add a nuttier flavor and more fiber to your dish!
Final Thoughts
Cooking Peruvian Chicken and Rice is more than just preparing a meal; it’s about creating a moment of joy.
The vibrant colors and enticing aromas fill your kitchen, inviting everyone to gather around the table.
Each bite is a celebration of flavors that transport you to the heart of Peru.
Whether you’re sharing it with family or enjoying a quiet dinner alone, this dish brings warmth and satisfaction.
So, roll up your sleeves and dive into this culinary adventure.
You’ll find that with every spoonful, you’re not just feeding your body, but also your soul.
A flavorful Peruvian dish featuring tender chicken and seasoned rice, perfect for a hearty meal.
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 cup long-grain white rice
2 cups chicken broth
1 cup frozen peas
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, paprika, cumin, and garlic powder. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly. Then, add the chicken broth and bring to a boil.
Once boiling, reduce the heat to low, cover the skillet, and simmer for about 15 minutes or until the rice is cooked and has absorbed the liquid.
After 15 minutes, stir in the cooked chicken and frozen peas. Cover and cook for an additional 5 minutes until the peas are heated through.
Remove from heat, fluff the rice with a fork, and stir in the chopped cilantro and lime juice. Serve warm.
Notes
For added flavor, marinate the chicken in lime juice and spices for at least 30 minutes before cooking.
You can substitute quinoa for rice for a healthier option or add other vegetables like corn or carrots for extra nutrition.
