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- 4 chicken thighs, bone-in and skin-on - 1 cup basmati rice - 1 red bell pepper, sliced - 1 medium onion, finely chopped - 3 garlic cloves, minced - 2 cups chicken broth - 1 cup frozen peas - 2 tablespoons olive oil - Salt and pepper to taste I love using chicken thighs for this dish. They are juicy and tender. Basmati rice adds a lovely texture. Red bell pepper and onion give a sweet taste. Garlic brings a strong flavor. The chicken broth makes everything rich and savory. The peas add color and sweetness. - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon turmeric - 1 tablespoon aji amarillo paste (or adjust to taste) Cumin gives warmth and depth to the dish. Paprika adds a smokey taste. Turmeric gives a bright yellow color and mild flavor. Aji amarillo paste is key for authentic taste. This spicy paste brings a kick and unique flavor to the meal. - Fresh cilantro - Lemon wedges, for serving Fresh cilantro adds a burst of freshness. It pairs well with the rich flavors. Lemon wedges help brighten the dish. A squeeze of lemon gives a zesty finish. It’s perfect for balancing the savory notes of the chicken and rice. {{ingredient_image_1}} - Start by rinsing 1 cup of basmati rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice stay fluffy. Drain the rice and set it aside. - Next, grab 4 chicken thighs. These should be bone-in and skin-on for the best flavor. Season them with salt, pepper, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of turmeric. Make sure to coat the chicken well with the spices. - Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down. Sear them for about 5-7 minutes until they turn golden brown. Flip the chicken and cook for another 5 minutes. Then, remove the chicken from the skillet and set it aside. - In the same skillet, add 1 medium onion, finely chopped, and 3 minced garlic cloves. Sauté these for 2-3 minutes until they become soft and translucent. This step builds the base flavor for your dish. - Add 1 sliced red bell pepper and 1 tablespoon of aji amarillo paste to the onion and garlic mixture. Cook for another 2 minutes to let the flavors blend. - Stir in the rinsed rice, making sure it gets coated in the aromatic mix. Cook this for 1-2 minutes while stirring frequently. Then, pour in 2 cups of chicken broth and bring it to a boil. - Once boiling, reduce the heat to low. Return the chicken thighs to the pot, skin-side up, and cover with a lid. Let the rice simmer for about 20-25 minutes. In the last 5 minutes, sprinkle 1 cup of frozen peas on top and re-cover the pot. - When the cooking time is done, remove the pot from heat and let it sit covered for 5 more minutes. Fluff the rice with a fork, check the seasoning, and adjust salt and pepper if needed. - Finally, serve the chicken and rice on a platter. Garnish with fresh cilantro and lemon wedges for a bright finish. Searing the chicken thighs is key. It locks in moisture and adds a great taste. Start with hot oil and place the chicken skin-side down. Let it cook until golden brown. This step makes your dish shine. Adjusting spice levels is also important. If you love heat, add more aji amarillo paste. For milder flavors, use less. Taste as you go, and make it your own. For the best rice texture, rinse the basmati rice well. This removes excess starch. It helps the rice stay fluffy and separate. To prevent burning, keep an eye on the heat. Once you cover the pot, reduce the heat to low. This slow cook is key for perfect rice. Serve with fresh lime wedges and a side salad. These add brightness to the dish. For presentation, use a large platter. Place the chicken on top of the rice. Garnish with cilantro for color and a fresh taste. This makes the meal inviting! Pro Tips Marinate the Chicken: For even more flavor, marinate the chicken thighs in a mixture of olive oil, garlic, aji amarillo paste, and spices for a few hours or overnight before cooking. Use Fresh Herbs: Enhance the dish's aroma by adding fresh herbs like cilantro or parsley towards the end of cooking, just before serving. Adjust Spice Levels: If you prefer a spicier dish, consider adding more aji amarillo paste or even a pinch of cayenne pepper to the rice while cooking. Perfectly Cooked Rice: Avoid lifting the lid while the rice is cooking to ensure it steams properly and absorbs all the flavors without getting mushy. {{image_2}} You can switch up chicken parts in this dish. Use drumsticks or breasts if you prefer. They cook a bit differently, so adjust your cooking time. For a vegetarian option, try using tofu or chickpeas. They soak up the flavors well. You can also replace chicken broth with vegetable broth for a rich taste. Peru has many regions, and each offers unique twists. Coastal areas often add seafood to their chicken and rice. In the Andes, you'll find heartier ingredients, like potatoes. Each region uses local spices, which can change the flavor. Aji amarillo is popular everywhere, but some areas use aji panca for a smoky taste. Feel free to add extra vegetables. Carrots, green beans, or corn can bring more color and nutrition. You can also adjust the spices to fit your taste. If you like heat, add more aji amarillo paste or fresh chili peppers. This dish is all about making it yours while keeping those delicious flavors! To keep your Peruvian chicken and rice fresh, follow these tips: - Let the dish cool down to room temperature before storing. - Use airtight containers to seal in the flavors. - Divide the dish into smaller portions for easy access. If you want to freeze your leftovers, here's how: - Place the chicken and rice in freezer-safe bags or containers. - Remove as much air as possible before sealing. - For best results, eat the frozen portions within three months. When reheating, do this: - Thaw overnight in the fridge. - Heat gently in a pot or microwave until hot. How long can you keep your leftovers? - Refrigerated leftovers last about 3 to 4 days. - If you see any mold or off smells, throw it away. - Always trust your senses; if it seems bad, it probably is. To boost flavor, try adding herbs. Fresh cilantro is a great choice. You can also use lime juice for a zesty kick. A sprinkle of cheese can add creaminess. Experiment with spices like oregano or coriander for depth. You can adjust the aji amarillo paste for more heat. Don’t be shy; taste as you go! Each tweak lets you find your perfect flavor balance. Yes, you can use brown rice, but cooking times differ. Brown rice takes longer to cook than basmati. Plan for about 40-50 minutes for brown rice. Use more broth to ensure it cooks properly. Adjust the liquid ratio to 2 ½ cups for every cup of brown rice. It will offer a nuttier taste and a chewier texture. For sides, consider a fresh salad with avocado and tomatoes. A simple cucumber salad adds a nice crunch. Fried plantains can offer a sweet contrast. You can also serve it with roasted vegetables for extra color. Pairing with a light sauce, like salsa verde, can brighten the dish. Feel free to mix and match until you find your favorites! In this article, we explored how to make tasty Peruvian chicken and rice. We covered key ingredients like chicken thighs, basmati rice, and aromatic veggies. We also discussed essential spices and optional garnishes to elevate your dish. You learned step-by-step instructions for preparing and cooking, along with helpful tips for perfect flavor. As you try this recipe, remember you can adjust ingredients to match your taste. Enjoy creating your own version and share it with others!

Aromatic Peruvian Chicken and Rice

A flavorful dish featuring chicken thighs cooked with basmati rice, spices, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Peruvian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs chicken, bone-in and skin-on
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 1 whole red bell pepper, sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 tablespoon aji amarillo paste
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
  • In a large skillet or pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, cumin, paprika, and turmeric.
  • Once the oil is hot, add the chicken thighs, skin-side down. Sear them for about 5-7 minutes until golden brown, then flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and translucent.
  • Add the sliced bell pepper and aji amarillo paste to the onion and garlic mixture. Cook for another 2 minutes to release the flavors.
  • Stir in the rinsed rice and mix well to coat it in the aromatic mixture. Cook for 1-2 minutes, stirring frequently.
  • Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, return the chicken thighs to the pot (skin-side up), and cover with a lid.
  • Allow the rice to simmer for about 20-25 minutes, or until most of the liquid is absorbed and the rice is tender. In the last 5 minutes of cooking, sprinkle the frozen peas over the top and re-cover the pot.
  • After the cooking time is completed, remove the pot from heat and let it sit covered for an additional 5 minutes.
  • Fluff the rice with a fork, remove the chicken thighs, and check for seasoning. Adjust salt and pepper as needed.
  • Serve the chicken and rice on a platter, garnished with fresh cilantro and lemon wedges on the side.

Notes

Adjust the aji amarillo paste to taste for spiciness.
Keyword chicken, one-pot meal, Peruvian, rice