Peruvian Chicken and Rice: A Flavorful Journey into Traditional Cuisine

Peruvian Chicken and Rice is a dish that beautifully encapsulates the vibrant flavors and rich culinary traditions of Peru. As I first tasted this delightful meal during my travels in South America, I was immediately captivated by its aromatic spices and tender chicken, perfectly complemented by fluffy rice. This dish is not just a meal; it’s a celebration of Peru’s diverse culture and history, often enjoyed during family gatherings and festive occasions.

What I love most about Peruvian Chicken and Rice is its incredible balance of taste and texture. The succulent chicken, marinated in a blend of spices, pairs wonderfully with the savory rice, creating a comforting and satisfying dish that warms the heart. Additionally, it’s a convenient recipe that can be prepared in one pot, making it perfect for busy weeknights or special gatherings. Join me as we explore the steps to create this delicious Peruvian Chicken and Rice, and bring a taste of Peru into your kitchen!

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Preparing the Chicken

1. Start by seasoning the chicken thighs with salt, pepper, cumin, and paprika. Make sure to rub the spices all over the chicken, including under the skin for maximum flavor. Let the chicken sit for about 15-20 minutes to absorb the seasonings. 2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken thighs, skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. 3. Flip the chicken thighs and cook for an additional 5 minutes on the other side. Once browned, remove the chicken from the pot and set it aside on a plate.

Preparing the Base

4. In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir occasionally to prevent burning. 5. Add the minced garlic and diced red bell pepper to the pot. Cook for another 2-3 minutes until the bell pepper softens and the garlic becomes fragrant. 6. Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld together. 7. Next, add the rice to the pot. Stir the rice into the mixture, ensuring it gets coated with the oil and flavors. Toast the rice for about 2-3 minutes, stirring frequently.

Cooking the Rice

8. Pour in the chicken broth and soy sauce, stirring to combine. Bring the mixture to a gentle boil. 9. Once boiling, reduce the heat to low and return the seared chicken thighs to the pot, placing them on top of the rice. Cover the pot with a tight-fitting lid. 10. Allow the chicken and rice to simmer on low heat for about 25-30 minutes. Do not lift the lid during this time, as it will release steam and affect the cooking process. 11. After 30 minutes, check the rice for doneness. If the rice is tender and has absorbed most of the liquid, add the green peas on top without stirring. Cover the pot again and let it sit for an additional 5 minutes to allow the peas to heat through.

Assembling and Serving

12. Once the rice and chicken are fully cooked, remove the pot from the heat. Carefully lift the chicken thighs out and set them aside on a plate. 13. Fluff the rice gently with a fork, mixing in the peas. Taste and adjust the seasoning with more salt and pepper if needed. 14. To serve, place a generous scoop of the rice mixture on each plate, topped with a chicken thigh. Garnish with freshly chopped cilantro for a burst of color and flavor. 15. Serve with lime wedges on the side for an extra zing. Squeeze fresh lime juice over the chicken and rice just before eating for a refreshing twist.

Tips for Success

– For added depth of flavor, consider marinating the chicken in the spices and a bit of lime juice for a few hours or overnight before cooking. – If you prefer a spicier dish, feel free to add diced jalapeños or a pinch of cayenne pepper when sautéing the onions and garlic. – This dish can easily be made in a pressure cooker or Instant Pot. Just adjust the cooking time according to your appliance’s instructions. Enjoy your delicious Peruvian Chicken and Rice! This dish is not only comforting but also packed with flavor, making it perfect for family dinners or gatherings with friends.

Conclusion:

In summary, this Peruvian Chicken and Rice recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender, marinated chicken and flavorful, aromatic rice creates a dish that is not only satisfying but also bursting with vibrant flavors that transport you straight to the heart of Peru. For serving suggestions, consider pairing this dish with a fresh side salad or some zesty avocado slices to balance the richness of the chicken and rice. You can also experiment with variations by adding your favorite vegetables, such as peas or bell peppers, or even swapping the chicken for shrimp or tofu for a delightful twist. I encourage you to give this Peruvian Chicken and Rice recipe a try and share your experience with friends and family. I would love to hear how it turns out for you! Whether you stick to the classic version or make it your own, I’m sure you’ll find it to be a delicious addition to your culinary repertoire. Happy cooking! Print