When it comes to comfort food with a vibrant twist, Peruvian Chicken Rice is always a winner at my table. This dish, bursting with fresh cilantro, colorful vegetables, and juicy chicken, is Peru’s answer to a one-pot meal that makes even the simplest weeknight dinner feel festive. Imagine fluffy, flavor-packed rice and golden chicken morsels infused with lively herbs and spices – it’s a dish everyone will ask for seconds of. Whether you’re reliving memories of travel or just looking to jazz up dinner, get ready to fall in love with Peruvian Chicken Rice.
Ingredients You’ll Need
One of the beauties of Peruvian Chicken Rice is that the ingredients are straightforward, but each brings something special. From the peppery zing of cumin to the fragrant burst of cilantro, every component is essential to achieving that distinct balance of taste, texture, and color.
- Olive oil: Adds richness and helps achieve a beautiful sear on the chicken pieces.
- Boneless, skinless chicken thighs or breasts (1 1/2 lbs): Thighs give extra juiciness, but breasts work if you prefer leaner meat – cut into chunks for even cooking.
- Salt: Simple but crucial for bringing out the flavors in every bite.
- Black pepper: Adds the perfect hint of warmth without overpowering the dish.
- Onion (1 medium, chopped): Brings natural sweetness and aromatic depth to the rice base.
- Garlic (3 cloves, minced): Infuses the whole dish with a savory kick and mouthwatering aroma.
- Cilantro leaves (1/2 cup, loosely packed): The signature green in this dish, contributing color and a bright herbal freshness.
- Green bell pepper (1/2, chopped): Adds a gentle crunch and subtle sweetness that plays well with the cilantro.
- Chicken broth (1 cup): Helps keep the rice tender and deeply flavorful.
- Long-grain white rice (1 1/2 cups): The perfect vessel for soaking up all the delicious flavors and colors.
- Green peas (1/2 cup, frozen or fresh): Offer a pop of color, sweetness, and delicate texture.
- Carrot (1 medium, diced): Lends earthy sweetness and vibrant orange hues to the finished dish.
- Ground cumin (1/2 teaspoon): Warm, aromatic, and essential for that unmistakable Peruvian flair.
- Lime juice (from 1 lime): Squeezed over at the end for a tangy, refreshing finish that wakes up every flavor.
How to Make Peruvian Chicken Rice
Step 1: Season and Brown the Chicken
Start by seasoning your chicken chunks generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, then add the chicken. Sear each piece until golden on all sides, turning occasionally, for about 5 to 6 minutes. This not only locks in the juices but gives the chicken an irresistible flavor base. Once browned, remove the pieces to a plate and set aside – don’t worry if they aren’t cooked through yet, as they’ll finish in the rice later.
Step 2: Sauté the Aromatics
In the same pan, toss in the chopped onion and minced garlic. Stir and cook for 2 to 3 minutes, until fragrant and just starting to soften. Scraping up any browned bits from the chicken adds even more flavor to your Peruvian Chicken Rice, so make sure to get those!
Step 3: Blend the Green Base
While the onions and garlic are working their magic, grab your blender. Combine the cilantro leaves, chopped green bell pepper, and chicken broth, and blend until you have a smooth, bright green mixture. This is what gives Peruvian Chicken Rice its signature hue and that fresh herbal aroma that’s simply irresistible.
Step 4: Simmer the Rice and Veggies
Pour your blended cilantro mixture into the pan with the onions. Bring it all to a gentle simmer, then stir in the rice, cumin, green peas, and diced carrot. Mix until everything is evenly combined, ensuring the rice is well coated with the vibrant green sauce for maximum color and flavor.
Step 5: Cook Everything Together
Return your browned chicken to the pan, nestling the pieces into the rice mixture so they’re mostly covered. Reduce the heat to low, cover with a tight-fitting lid, and let everything simmer for 18 to 20 minutes. Peek only if you must – the steam is working hard to cook the rice and chicken together, resulting in a cozy, unified dish.
Step 6: Rest, Fluff, and Finish
Once the rice is tender and all the liquid has been absorbed, remove the pan from heat and keep it covered for another 5 minutes. This resting period gives the flavors time to meld and lets the rice finish steaming. Fluff the rice gently with a fork, then squeeze over the fresh lime juice. Now, your Peruvian Chicken Rice is ready to enjoy!
How to Serve Peruvian Chicken Rice
Garnishes
For a lift of color and freshness, sprinkle extra chopped cilantro or thinly sliced green onions over the top just before serving. A few lime wedges on the side invite guests to add even more zing to their plate, and you can’t go wrong with a scattering of pickled red onions for a tangy crunch.
Side Dishes
This dish is truly a meal on its own, but if you’re going all out, serve Peruvian Chicken Rice alongside a crisp green salad tossed with a light vinaigrette or slices of ripe avocado. Fried plantains or roasted sweet potatoes also make fantastic partners, providing sweetness that beautifully balances the savory rice.
Creative Ways to Present
If you’re entertaining, try molding the Peruvian Chicken Rice into individual dome shapes using a small bowl or ramekin, then flip onto each plate. For a family-style approach, serve straight from the pot with plenty of cilantro and lime for everyone to share. If you want to go fusion, use leftovers to fill lettuce wraps or spoon into warm tortillas for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian Chicken Rice keeps well in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making your next-day meal even more satisfying. Just be sure the rice is completely cooled before storing to avoid clumping.
Freezing
This recipe is freezer-friendly! Let the rice cool, then divide into freezer-safe bags or containers. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge or use your microwave’s defrost setting. A squeeze of fresh lime after reheating helps revive that signature brightness.
Reheating
To reheat, add a splash of chicken broth or water to prevent the rice from drying out, then warm gently on the stovetop or in the microwave. Use low heat and fluff halfway through for even heating. That way, each bite is as fluffy and flavorful as when it was freshly made.
FAQs
Can I make Peruvian Chicken Rice with brown rice?
Absolutely! Just remember brown rice will take longer to cook and may need a bit more broth. Start checking for doneness after 35 minutes and add extra liquid as needed to keep things tender.
What can I use instead of cilantro if I’m not a fan?
If cilantro isn’t your favorite, try using a mix of fresh parsley and a touch of mint. You’ll lose some of the classic flavor, but you’ll still end up with a vibrant, herbaceous rice dish.
Is this recipe spicy?
Peruvian Chicken Rice as written isn’t spicy, but if you like heat, a little aji amarillo paste or even a finely chopped jalapeño can be blended into the cilantro broth. Start with a small amount and adjust to taste.
Can I add other vegetables to the dish?
Definitely! Red bell peppers, corn, or even spinach are lovely additions. Feel free to use up what’s in your fridge, just chop everything small so it folds easily into the rice.
How do I keep the rice from sticking to the pan?
Using a heavy-bottomed pan or Dutch oven is your best bet. Also, make sure to simmer on low and avoid stirring too much as the rice cooks. If some crispy bits form at the bottom, it’s a delicious bonus!
Final Thoughts
If you’re searching for a meal that delivers both comfort and excitement, Peruvian Chicken Rice should be at the top of your list. It’s easy enough for a busy weeknight yet special enough to impress at your next gathering. Give it a try – I can’t wait for you to taste just how good homemade Peruvian Chicken Rice can be!
Print
Peruvian Chicken Rice Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Peruvian Chicken Rice recipe combines tender chicken, flavorful cilantro rice, and vibrant vegetables for a satisfying and aromatic dish that’s perfect for a family meal or a gathering with friends.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into chunks)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice:
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1/2 cup cilantro leaves (loosely packed)
- 1/2 green bell pepper (chopped)
- 1 cup chicken broth
- 1 1/2 cups long-grain white rice
- 1/2 cup green peas (frozen or fresh)
- 1 medium carrot (diced)
- 1/2 teaspoon ground cumin
- juice of 1 lime
Instructions
- Season the Chicken: Season the chicken with salt and pepper.
- Sear the Chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken and sear until browned on all sides, about 5–6 minutes. Remove from the pan and set aside.
- Sauté Onions and Garlic: In the same pan, sauté the chopped onion and garlic for 2–3 minutes until fragrant.
- Blend Cilantro Mixture: In a blender, combine cilantro, green bell pepper, and chicken broth. Blend until smooth. Pour the cilantro mixture into the pan with the onions and bring to a simmer.
- Add Rice and Vegetables: Stir in the rice, cumin, peas, and carrots. Return the chicken to the pan and nestle it into the rice.
- Simmer: Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
- Rest and Serve: Remove from heat and let sit covered for 5 minutes. Fluff with a fork and finish with fresh lime juice before serving.
Notes
- You can substitute chicken thighs for extra juiciness or add a pinch of aji amarillo paste for heat.
- Serve with a simple salad or fried plantains for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
