Peruvian 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
Scale
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
Find it online: https://famdishes.com/peruvian-chicken-and-spiced-rice-recipe/
