Zesty Peruvian Chicken & Rice

$- 4 chicken thighs, bone-in and skin-on - 1 cup long-grain white rice - 2 cups chicken broth - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 red bell pepper, diced - 1 cup peas (fresh or frozen) - 2 tablespoons aji amarillo paste (or substitute with mild chili paste) - 1 teaspoon cumin - 1 tablespoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped for garnish - Lime wedges for serving Peruvian chicken and rice shines with its bold flavors. The key ingredient is aji amarillo paste. This bright yellow chili adds heat and a fruity taste. It gives the dish its unique flair. Cumin and paprika also play a big role. They add warmth and depth to the dish. Fresh ingredients, like garlic and onion, build the base flavor. Don't skip the lime! Its tangy zest brings brightness. When picking chicken, choose thighs with smooth skin. The meat should feel firm. Look for vibrant, free-range options. For rice, long-grain white rice is best. Check for shiny grains without any broken pieces. Fresh vegetables should be crisp and colorful. Pick onions that feel heavy for their size. Choose red bell peppers that are firm and shiny. If using peas, fresh is great, but frozen works well too. Always opt for the freshest ingredients for the best taste! {{ingredient_image_1}} To start, grab a bowl. Add the chicken thighs, aji amarillo paste, cumin, paprika, salt, and pepper. Mix them well. This step infuses the chicken with great flavor. Let it marinate for at least 30 minutes. If you have time, marinating longer helps deepen the taste. First, heat olive oil in a large skillet on medium-high heat. Place the marinated chicken thighs skin-side down in the hot oil. Sear them for about 5-7 minutes until golden brown. Then, flip the chicken and cook for another 5 minutes. Remove the chicken and set it aside. Next, in the same skillet, toss in chopped onion, minced garlic, and diced red bell pepper. Sauté them until the onion turns translucent. This should take about 4-5 minutes. After that, stir in the long-grain rice. Make sure it coats well with the oil for about 2 minutes. Now, pour in the chicken broth and bring it to a simmer. Nestle the seared chicken back into the skillet, skin-side up. Cover tightly and reduce the heat to low. Let it cook for 20-25 minutes until the rice is tender and has absorbed most of the liquid. Five minutes before the cooking time ends, add the peas. Cover again to let them steam with the rice. Once everything is cooked, turn off the heat. Let it sit covered for 5 minutes. This helps the flavors meld together. Fluff the rice with a fork and sprinkle fresh cilantro on top. Serve warm with lime wedges for squeezing on your meal. Enjoy! To make rice that is fluffy and tender, follow these steps: - Rinse the rice before cooking. This removes excess starch. - Use the right rice-to-broth ratio, which is 1 cup of rice to 2 cups of broth. - Bring the broth to a boil before adding the rice. This helps it cook evenly. - Once you add the rice, stir it only once. This keeps the grains separate. - Cover the pot tightly and lower the heat to simmer. This traps steam for even cooking. - Let the rice sit covered for a few minutes after cooking. This helps it finish cooking. Marinating chicken adds depth and taste. Here’s how to do it right: - Use aji amarillo paste, cumin, and paprika for a classic Peruvian flavor. - Mix these spices with salt and pepper. This gives the chicken a nice kick. - Let the chicken sit in the marinade for at least 30 minutes. Longer is better for flavor. - If you can, marinate overnight in the fridge. This allows the flavors to soak in deeply. - Always save some marinade to add to the rice. It brings all the flavors together. Avoid these common errors to ensure your chicken and rice turn out great: - Don’t skip rinsing the rice. This can make it sticky. - Don’t overcrowd the pan when searing chicken. This prevents browning. - Avoid cooking on high heat after adding broth. This can burn the rice. - Don’t lift the lid while cooking the rice. This releases steam and affects texture. - Forgetting to add in the peas at the right time can lead to overcooked veggies. These tips will help you create a flavorful and satisfying Peruvian chicken and rice dish. Enjoy your cooking! Pro Tips Marinating Time Matters: The longer you let the chicken marinate, the more flavor it will absorb. Aim for at least 1 hour if possible. Don’t Rush the Sear: Allow the chicken to sear properly without moving it too soon. This will help achieve a crispy skin. Check Rice Doneness: If the rice is not fully cooked but the liquid is absorbed, add a splash of water and cover to steam. Fresh Herbs for Flavor: Adding fresh cilantro right before serving enhances the dish's freshness and vibrancy. {{image_2}} You can swap out some ingredients if you can't find them. For the chicken thighs, use chicken breasts. They cook faster but will still taste great. If you can't find aji amarillo paste, try mild chili paste. It gives a different flavor, but it works well. Instead of chicken broth, use vegetable broth for a lighter taste. You can also replace the long-grain rice with jasmine rice. It adds a nice aroma to the dish. You can make a vegetarian or vegan version easily. Instead of chicken, use firm tofu or tempeh. Cut them into cubes and sauté them like the chicken. Use vegetable broth instead of chicken broth. For the rice, add more veggies, like carrots or zucchini. This adds color and taste. You can also use chickpeas for extra protein. Peruvian chicken and rice can change based on the region. In the coastal areas, people often add seafood, like shrimp. This makes the dish lighter with a different flavor. In the mountains, they might use local spices and herbs. They often add potatoes for a heartier meal. Each region brings its own twist, making this dish exciting and diverse. To store leftovers, let the dish cool down first. Place the chicken and rice in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to keep out air. This way, the flavors stay fresh. When you want to enjoy your leftovers, reheat them on the stove or in the microwave. If you use the stove, add a splash of chicken broth for moisture. Stir it over medium heat until hot. If using the microwave, cover the dish with a lid or a damp paper towel. Heat in short bursts, checking often so it heats evenly. Freezing is great for long-term storage. Portion the chicken and rice into smaller containers. Leave some space at the top for expansion. Wrap the containers tightly with plastic wrap and then foil. This keeps the food safe from freezer burn. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned before. Peruvian Chicken and Rice comes from Peru. It blends various flavors from the country. The dish features spices and sauces common in Peruvian cooking. Aji amarillo, a yellow chili pepper, gives it a unique taste. Peru's diverse culture influences this dish, mixing native and Spanish flavors. It's a comfort food for many Peruvians, enjoyed for family meals. Yes, you can make Peruvian Chicken and Rice in a pressure cooker. Start by marinating the chicken as usual. Sear the chicken in the pressure cooker with olive oil. After browning, take the chicken out and sauté the onion, garlic, and bell pepper. Add the rice and broth, then nestle the chicken back in. Cook on high pressure for about 8-10 minutes. Let the pressure release naturally for best results. Add peas at the end, and let them steam with the rice for flavor. To adjust the recipe for more servings, increase each ingredient. For every four servings, add more chicken, rice, and broth. Keep the same ratios for spices and vegetables. If you want to serve eight, double the ingredients. Remember to use a larger pot to fit everything. Cooking time may change slightly, so check the rice for doneness. You’ve learned about key ingredients in Peruvian chicken and rice and how to use them. We covered steps for cooking, tips for perfect rice, and common mistakes. Remember, you can adapt this dish with various substitutes. Store leftovers smartly to enjoy later. This dish is not just food; it’s a taste of Peru’s rich culture. Embrace these tips and make a meal that delights everyone. Now, get cooking and enjoy this flavorful journey!$

Zesty Peruvian Chicken & Rice

A flavorful dish featuring marinated chicken thighs cooked with rice and vegetables, perfect for a hearty meal.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Peruvian

Servings 4

Calories 450 kcal

Ingredients

4 thighs chicken thighs, bone-in and skin-on
1 cup long-grain white rice
2 cups chicken broth
1 medium onion, finely chopped
4 cloves garlic, minced
1 red bell pepper diced
1 cup peas (fresh or frozen)
2 tablespoons aji amarillo paste (or substitute with mild chili paste)
1 teaspoon cumin
1 tablespoon paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh cilantro, chopped
for serving lime wedges

Instructions

In a bowl, combine chicken thighs with aji amarillo paste, cumin, paprika, salt, and pepper. Let it marinate for at least 30 minutes to enhance flavor.
Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs skin-side down, and sear until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes until browned. Remove chicken and set aside.
In the same skillet, add chopped onion, garlic, and diced red bell pepper. Sauté until the onion is translucent and fragrant (about 4-5 minutes).
Stir in the long-grain rice, ensuring it gets coated with the flavorful oil and mix well for about 2 minutes. Add chicken broth and bring to a simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up. Cover tightly and reduce the heat to low. Allow to cook for 20-25 minutes or until rice is tender and has absorbed most of the liquid.
Five minutes before the cooking time is up, add in the peas. Recover and let them steam with the rice.
Once cooked, turn off the heat and let it sit for 5 minutes covered. Fluff rice with a fork and add fresh cilantro on top. Serve warm with lime wedges on the side for squeezing on top.

Notes

For a spicier version, increase the amount of aji amarillo paste.

Keyword chicken, one-pot meal, Peruvian, rice