Description
Peruvian chicken and rice brings zesty Latin flavors dancing across your plate with irresistible spices and hearty comfort. Seasoned home cooks can easily craft this classic one-pot meal that delivers authentic South American soul in each delectable bite.
Ingredients
Scale
Protein:
- 4 chicken thighs
- 1 lb chicken breast
Spices and Seasonings:
- 2 tbsp aji amarillo paste
- 1 tbsp cumin
- 2 tsp garlic powder
- 1 tsp black pepper
- 2 tsp salt
Grains and Vegetables:
- 2 cups long-grain white rice
- 1 large onion
- 2 cloves garlic
- 1 red bell pepper
- 1/2 cup cilantro
- 2 1/2 cups chicken broth
Additional Ingredients:
- 3 tbsp vegetable oil
- 1 lime (for garnish)
Instructions
- Marinate chicken thighs and chicken breast with aji amarillo paste, cumin, garlic powder, black pepper, and salt for 30 minutes at room temperature to infuse deep flavors.
- Dice onion, mince garlic, and chop red bell pepper into uniform small pieces to ensure even cooking and distribution.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, approximately 2-3 minutes.
- Sear marinated chicken pieces until golden brown and develop a rich caramelized exterior, about 4-5 minutes per side.
- Remove chicken and set aside, leaving flavorful drippings in the skillet.
- In the same skillet, sauté onions and garlic until translucent and fragrant, roughly 2-3 minutes.
- Add rice to the skillet, stirring to coat grains with oil and toasting slightly for enhanced nutty flavor, about 1-2 minutes.
- Pour chicken broth into the skillet, stirring to combine with rice and incorporate any browned bits from the bottom.
- Nestle seared chicken pieces on top of the rice, ensuring they are partially submerged.
- Cover and simmer on low heat for 20-25 minutes, or until rice is tender and chicken is fully cooked at 165°F internal temperature.
- Remove from heat and let rest, covered, for 5-10 minutes to allow flavors to meld.
- Garnish with chopped red bell peppers and fresh cilantro before serving.
- Squeeze fresh lime juice over the dish just before serving to brighten flavors.
Notes
- Swap aji amarillo paste with sriracha or chili garlic sauce for a spicy alternative when traditional paste isn’t available.
- Toast rice briefly before adding liquid to enhance nutty undertones and prevent mushy texture.
- Use boneless, skinless chicken thighs for deeper flavor and more tender meat compared to chicken breast.
- Consider preparing marinade overnight to intensify flavor penetration into chicken proteins.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 6
- Calories: 460
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg