Peruvian Chicken and Spiced Rice Recipe
Introduction
Peruvian Chicken and Rice is a comforting and flavorful dish that combines tender, seasoned chicken with fragrant, spiced rice. This simple yet satisfying meal brings a taste of Peru to your dinner table with minimal ingredients and easy steps.
Ingredients
- 4 chicken pieces (thighs or drumsticks)
- 2 cups white rice
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 cups chicken broth or water
Instructions
- Step 1: Season the chicken with salt, pepper, cumin, and paprika. Heat oil in a large pan over medium heat and cook the chicken pieces until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
- Step 2: In the same pan, add the minced garlic and stir for about 30 seconds until fragrant. Add the rice, stirring to coat it with the oil and garlic.
- Step 3: Pour in the chicken broth or water, bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and liquid absorbed, about 18-20 minutes.
- Step 4: Return the cooked chicken to the pan, nestling it into the rice to warm through for a few minutes before serving.
Tips & Variations
- Use fresh garlic and toasted spices for a deeper flavor.
- Add a squeeze of lime juice or chopped cilantro before serving for brightness.
- Swap chicken broth for vegetable broth to make it lighter or vegetarian by using mushrooms instead of chicken.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of chicken?
Yes, chicken breasts or wings work well, but adjust cooking times accordingly to ensure the meat is cooked through without drying out.
Is this dish spicy?
This version is mildly spiced. You can add chili powder or fresh chili peppers if you prefer a spicier dish.
PrintPeruvian Chicken and Spiced Rice Recipe
This Peruvian Chicken and Rice recipe features tender, flavorful chicken seasoned with traditional spices, perfectly paired with aromatic, spiced rice. A simple yet authentic dish that brings the vibrant flavors of Peru to your table, ideal for a hearty family meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
Rice
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric or achiote powder
- 1 bay leaf
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Prepare the chicken seasoning: In a small bowl, combine minced garlic, ground cumin, paprika, dried oregano, salt, and pepper. Rub this spice mixture evenly over the chicken thighs, ensuring thorough coverage for maximum flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken thighs, skin side down, and cook until the skin is golden brown and crispy, about 6-8 minutes. Flip and cook the other side until the chicken is cooked through, an additional 10-12 minutes. Remove chicken from skillet and set aside, keeping warm.
- Sauté aromatics for rice: In the same skillet, add olive oil if needed and sauté the chopped onion and minced garlic over medium heat until translucent and fragrant, about 3-4 minutes.
- Cook the rice: Add the rice to the skillet and stir well to coat the grains with oil and aromatics. Add chicken broth, turmeric (or achiote), bay leaf, and salt. Bring mixture to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until rice is tender and liquid is absorbed.
- Combine and serve: Remove bay leaf from rice. Serve cooked chicken thighs alongside the spiced rice, garnishing with fresh cilantro or lime wedges if desired.
Notes
- For a more authentic flavor, marinate chicken for 2 hours or overnight.
- Use achiote powder instead of turmeric for traditional Peruvian color and taste.
- Leftover chicken and rice can be refrigerated and reheated for up to 3 days.
- Adjust spice levels by adding chili powder or fresh chili for heat.
- Serve with a side of fresh salad or steamed vegetables for a complete meal.
Keywords: Peruvian chicken, spiced rice, traditional Peruvian recipe, chicken and rice, Latin American cuisine
