Description
Simmering with Latin American zest, Peruvian Chicken and Rice brings bold spices and hearty comfort to your dinner table. Tender chicken nestled in aromatic rice creates a memorable meal that transports you straight to Peru’s culinary heart.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) chicken thighs, boneless and skinless, cut into bite-sized pieces
Spices and Seasonings:
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper, to taste
Main Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain rice
- 1 1/2 cups chicken broth
- 1 cup frozen peas
- Fresh cilantro, chopped (for garnish)
Instructions
- Unleash vibrant flavors by searing chicken in a large skillet over medium heat (375°F), generously coating with paprika, cumin, turmeric, salt, and pepper until golden brown and fully cooked, approximately 5-7 minutes. Transfer protein to a holding plate.
- Within the same skillet, sauté diced onion, minced garlic, and colorful bell peppers for 3-4 minutes until vegetables become translucent and fragrant.
- Introduce rice into the aromatic vegetable mixture, gently stirring to ensure each grain absorbs the rich seasoned oils, toasting for 2 minutes to enhance nutty undertones.
- Carefully pour chicken broth into the skillet, creating a simmering liquid base. Cover and allow rice to steam for 18-20 minutes, absorbing flavors and achieving perfect tenderness.
- Incorporate frozen peas and previously cooked chicken back into the skillet, gently folding ingredients to distribute heat evenly and marry flavors for an additional 3-4 minutes.
- Elevate the dish by sprinkling freshly chopped cilantro across the surface, creating a vibrant, herbaceous finish. Serve immediately while steaming hot.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that maintains the dish’s robust spice profile.
- Toast rice beforehand in the skillet to enhance nutty flavors and create a more aromatic base for the dish.
- Choose long-grain white rice for best texture, ensuring each grain remains separate and fluffy during cooking.
- Adjust spice levels by reducing or increasing paprika and cumin quantities to match personal heat preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg