Flavorful Peruvian Chicken and Rice Recipe for Family Dinners

Crafting a mouthwatering peruvian chicken and rice dish promises an adventure through vibrant culinary landscapes.

Aromatic spices dance across tender meat, creating layers of complex flavors.

Family recipes passed down through generations inspire this delectable meal.

Colorful ingredients blend seamlessly, capturing the essence of traditional andean cooking.

Fresh herbs and zesty seasonings elevate each delightful bite.

Comfort meets sophistication in this simple yet remarkable recipe.

You’ll find yourself transported to the heart of peru with every forkful.

Let’s dive into this irresistible comfort classic that will make your taste buds sing!

Why Peruvian Chicken And Rice Is A Must-Try

• Simplify Your Cooking: Master a delicious Peruvian dish with minimal kitchen skills and basic ingredients.
• Burst with Authentic Flavors: Combine aji amarillo paste, cumin, and fresh cilantro to create a vibrant, restaurant-quality meal at home.
• One-Pan Wonder: Prepare a complete meal using a single skillet, reducing cleanup and making weeknight cooking a breeze.
• Customize with Ease: Swap chicken cuts, adjust spice levels, or add vegetables to make this recipe perfectly suited to your taste preferences.

What You’ll Need For Peruvian Chicken And Rice

• Chicken Thighs, Chicken Breast: Tender cuts that absorb the bold Peruvian marinade and provide rich, succulent protein for the dish.

• Aji Amarillo Paste: Classic Peruvian chili paste that adds authentic spicy and fruity flavor profile.
• Cumin, Garlic Powder, Black Pepper, Salt: Essential spices that create a deep and complex seasoning blend for the chicken.

• Onion, Garlic: Foundational ingredients that build a robust flavor base for the rice and chicken.
• Red Bell Pepper: Adds sweet crispness and vibrant color to the final dish.

• Vegetable Oil: Provides a neutral cooking medium for searing chicken and sautéing vegetables.
• Chicken Broth: Adds moisture and rich savory depth to the rice cooking process.

• Fresh Cilantro: Bright herb that brings freshness and traditional Peruvian garnish.
• Lime: Adds a zesty citrus accent that elevates and balances the dish's flavors.

How To Make Peruvian Chicken And Rice

Step 1: Prepare Zesty Chicken Marinade

Mix aji amarillo paste, cumin, garlic powder, black pepper, and salt. Coat chicken thighs and chicken breast thoroughly, letting the mixture sit and infuse flavors for 30 minutes at room temperature.

Step 2: Chop Vibrant Vegetables

• Onion
• Garlic
• Red bell pepper

Dice and mince vegetables into consistent small pieces to ensure balanced cooking and flavor distribution.

Step 3: Sear Golden Chicken

Heat vegetable oil in a large skillet over medium-high heat. Cook marinated chicken pieces until they develop a beautiful caramelized exterior, approximately 4-5 minutes on each side.

Step 4: Create Aromatic Base

Remove chicken and set aside. In the same skillet with remaining drippings, sauté onions and garlic until they become translucent and release a fragrant aroma.

Step 5: Toast Rice Grains

Add rice to the skillet, stirring to coat with oil. Lightly toast the grains to enhance their nutty flavor for 1-2 minutes.

Step 6: Build Flavorful Liquid Base

Pour chicken broth into the skillet. Stir to combine with rice and incorporate any delicious browned bits from the bottom of the pan.

Step 7: Nestle Chicken into Rice

Gently place seared chicken pieces on top of the rice, ensuring they are partially submerged in the liquid.

Step 8: Slow Cook to Perfection

Cover and simmer on low heat for 20-25 minutes. Cook until rice becomes tender and chicken reaches an internal temperature of 165°F.

Step 9: Rest and Settle Flavors

Remove from heat and let the dish rest, covered, for 5-10 minutes. This allows flavors to meld and develop complexity.

Step 10: Finish and Serve

Garnish with chopped red bell peppers and fresh cilantro. Squeeze fresh lime juice over the dish to brighten and elevate the flavors just before serving.

Pro Tips For Peruvian Chicken And Rice

• Marinate Masterfully: Use room temperature ingredients to help seasonings penetrate deeper and create more intense flavors in the chicken.
• Chop Consistently: Cut vegetables into uniform sizes to guarantee even cooking and balanced texture throughout the dish.
• Toast Rice Technique: Lightly toasting rice grains before adding liquid develops a nutty, rich flavor and prevents soggy, clumpy results.
• Resting Ritual: Allow the dish to rest after cooking so chicken remains juicy and rice absorbs remaining moisture, creating a more cohesive meal.
• Low and Slow Wisdom: Simmer the dish on low heat to ensure chicken cooks gently without drying out and rice becomes perfectly tender.

Fresh Takes On Peruvian Chicken And Rice

• Spicy Green Chili Chicken Rice: Replace aji amarillo paste with green chili sauce, add diced jalapeños for extra heat, and incorporate chopped green onions for a zesty kick.
• Mediterranean Herb Chicken Rice: Swap cumin with dried oregano, thyme, and rosemary; use olive oil instead of vegetable oil, and add kalamata olives for a Mediterranean flair.
• Coconut Curry Chicken Rice: Substitute chicken broth with coconut milk, mix in curry powder, and sprinkle toasted coconut flakes on top for a creamy, tropical-inspired variation.
• Mexican-Style Chicken Rice: Use chipotle peppers in adobo sauce for marinade, add black beans and corn kernels to the rice, and top with queso fresco and diced avocado.

Great Pairings For Peruvian Chicken And Rice

• Pair with Crisp White Wine: Select a zesty sauvignon blanc from Chile or New Zealand to complement the spicy aji amarillo and cut through the richness of the chicken.
• Refresh with Peruvian Chicha Morada: Serve this traditional purple corn drink alongside the meal to balance the savory flavors and add a cultural touch that enhances the dining experience.
• Match with Cilantro-Lime Salad: Create a light side salad with fresh cilantro, lime juice, and mixed greens to echo the dish's bright citrus notes and provide a refreshing contrast to the hearty chicken and rice.
• Boost with Aji Verde Sauce: Prepare a quick green sauce made from jalapeños, cilantro, and garlic to drizzle over the dish, intensifying the Peruvian flavor profile and adding an extra layer of heat and complexity.

How To Store Peruvian Chicken And Rice Properly

• Store leftover Peruvian chicken and rice in an airtight container within 2 hours of cooking. Seal tightly to prevent moisture loss and refrigerate for up to 3-4 days.
• Transfer cooled chicken and rice to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for maximum 2-3 months for best quality and taste.
• Warm in microwave, adding 1-2 tablespoons of chicken broth to restore moisture. Cover and heat in 30-second intervals, stirring between each interval to ensure even temperature distribution.
• Thaw overnight in refrigerator before reheating.

FAQs About Peruvian Chicken And Rice

• What is aji amarillo paste, and why is it important in this recipe?

Aji amarillo paste is a traditional Peruvian condiment made from yellow chili peppers. It adds a unique, slightly spicy, and fruity flavor that is essential to authentic Peruvian cuisine, giving the chicken a distinctive taste and vibrant color.

• Can I use different types of chicken for this recipe?

Yes, you can use chicken thighs, breasts, or a combination of both. Bone-in or boneless chicken works well, but thighs tend to be more flavorful and remain juicier during cooking due to their higher fat content.

• How do I know if the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).