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Marco

Peruvian Chicken and Rice: A Flavorful Recipe to Try!

A flavorful Peruvian dish featuring tender chicken and seasoned rice, perfect for a hearty meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat, fluff the rice with a fork, and stir in the chopped cilantro and lime juice. Serve warm.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 90mgSodium: 800mgFiber: 3gSugar: 2g

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.

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