Peruvian Chicken and Rice is a delightful dish that brings the vibrant flavors of Peru right to your dining table. This recipe is not just a meal; its a celebration of the rich culinary heritage of Peru, where the fusion of indigenous ingredients and Spanish influences creates a unique gastronomic experience. The tender, marinated chicken pairs beautifully with the aromatic rice, making it a favorite among families and food enthusiasts alike.
People love Peruvian Chicken and Rice for its incredible taste and satisfying texture. The dish is infused with a medley of spices, including cumin and paprika, which elevate the flavors to new heights. Additionally, its a convenient one-pot meal that simplifies cooking while delivering a hearty and nutritious option for busy weeknights. Whether youre looking to impress guests or simply enjoy a comforting dinner, this recipe is sure to become a staple in your kitchen.
Ingredients:
- For the Chicken Marinade:
- 4 chicken thighs (bone-in, skin-on)
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- Juice of 2 limes
- 2 tablespoons olive oil
- For the Rice:
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 1 cup frozen peas
- 1 tablespoon olive oil
- Salt and pepper to taste
- For Garnish:
- Fresh cilantro, chopped
- Lime wedges
Preparing the Chicken Marinade
- In a large mixing bowl, combine the minced garlic, cumin, paprika, turmeric, black pepper, salt, lime juice, and olive oil. Mix well to form a marinade.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag, and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Cooking the Chicken
- Preheat your oven to 400°F (200°C).
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and sear the other side for an additional 5 minutes.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Once done, remove from the oven and let the chicken rest for 5-10 minutes before serving.
Preparing the Rice
- While the chicken is baking, rinse the long-grain white rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
- Add the rinsed rice to the saucepan and stir well to coat the rice with the oil and vegetables. Toast the rice for about 2-3 minutes, stirring frequently.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.
- After the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and stir in the frozen peas. The residual heat will warm the peas through.
Assembling the Dish
- On a large serving platter, spread the fluffy rice evenly across the bottom.
- Place the baked chicken thighs on top of the rice, skin-side up, to allow the juices to seep into the rice.
- Garnish the dish with freshly chopped cilantro and lime wedges for an added burst of flavor.
- Serve immediately, allowing guests to squeeze fresh lime juice over their portions for an extra zesty kick.
Tips for Perfect Peruvian Chicken and Rice
- Total Time: 65 minutes
- Yield: 4 servings 1x
- 4 chicken thighs (bone-in, skin-on)
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- Juice of 2 limes
- 2 tablespoons olive oil
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 1 cup frozen peas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges
- In a large mixing bowl, combine the minced garlic, cumin, paprika, turmeric, black pepper, salt, lime juice, and olive oil. Mix well to form a marinade.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag, and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Preheat your oven to 400°F (200°C).
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and sear the other side for an additional 5 minutes.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Once done, remove from the oven and let the chicken rest for 5-10 minutes before serving.
- While the chicken is baking, rinse the long-grain white rice under cold water until the water runs clear.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
- Add the rinsed rice to the saucepan and stir well to coat the rice with the oil and vegetables. Toast the rice for about 2-3 minutes, stirring frequently.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.
- After the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and stir in the frozen peas.
- On a large serving platter, spread the fluffy rice evenly across the bottom.
- Place the baked chicken thighs on top of the rice, skin-side up, to allow the juices to seep into the rice.
- Garnish the dish with freshly chopped cilantro and lime wedges for an added burst of flavor.
- Serve immediately, allowing guests to squeeze fresh lime juice over their portions for an extra zesty kick.
- For best results, marinate the chicken overnight to enhance the flavors.
- You can substitute the chicken thighs with chicken breasts if preferred, but adjust the cooking time accordingly.
- Feel free to add other vegetables to the rice, such as corn or carrots, for added color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Conclusion:
In summary, this Peruvian Chicken and Rice recipe is a must-try for anyone looking to elevate their culinary repertoire with vibrant flavors and comforting textures. The combination of marinated chicken, aromatic spices, and perfectly cooked rice creates a dish that is not only satisfying but also a feast for the senses. Whether you serve it with a side of fresh avocado salad, a zesty salsa, or a sprinkle of fresh cilantro, this dish is versatile enough to adapt to your personal taste preferences. For those looking to mix things up, consider adding vegetables like peas or bell peppers to the rice for an extra burst of color and nutrition. Alternatively, you can experiment with different proteins, such as shrimp or tofu, to cater to various dietary needs. We encourage you to try this Peruvian Chicken and Rice recipe in your own kitchen and share your experience with friends and family. Dont forget to take a moment to savor the delightful flavors and aromas that fill your home as you cook. We would love to hear how your version turns out, so please share your thoughts and any creative twists you add to this delicious dish. Happy cooking! Print
Peruvian Chicken and Rice: A Flavorful Journey into Traditional Cuisine
Description
This Peruvian Chicken and Rice dish features marinated chicken thighs baked until golden, served over fluffy rice with sautéed vegetables and peas. Topped with fresh cilantro and lime, it offers a vibrant and flavorful meal perfect for any occasion.
Ingredients
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