This Peruvian Chicken and Rice recipe brings together tender chicken thighs, aromatic rice, and vibrant veggies in a simple, one-pot meal bursting with traditional Peruvian flavors. With a rich blend of spices and fresh herbs, this dish is both comforting and exciting, making it a perfect choice for a family dinner or meal prep.
Why You’ll Love This Recipe
I love how this recipe captures the essence of Peruvian cuisine with easy-to-find ingredients. It’s a one-pot meal, which means less cleanup, and the flavors are bold yet approachable. I can make it quickly on busy weeknights, and it’s hearty enough to satisfy everyone at the table. Plus, it reheats beautifully, making it ideal for leftovers.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Chicken thighs (boneless, skinless)
- Salt
- Black pepper
- Cumin
- Smoked paprika
- Garlic
- Onion
- Red bell pepper
- Jalapeno (optional)
- Long-grain rice
- Chicken broth
- Fresh cilantro
- Frozen peas
- Lime juice
Directions
- I heat the olive oil in a large skillet over medium heat.
- I season the chicken thighs with salt, pepper, cumin, and smoked paprika.
- I sear the chicken in the skillet until browned on both sides, then set them aside.
- In the same skillet, I add the garlic, onion, red bell pepper, and jalapeno, cooking until softened.
- I stir in the rice and let it toast lightly for a few minutes.
- I pour in the chicken broth and blend in the fresh cilantro.
- I bring the mixture to a boil, then reduce the heat and nestle the chicken thighs back into the rice.
- I cover and simmer everything until the rice is tender and the chicken is fully cooked.
- Finally, I stir in the peas and lime juice before serving.
Servings and timing
This recipe makes about 4 servings. It takes approximately 10 minutes to prepare and 30 minutes to cook, so I can have it ready in around 40 minutes total.
Variations
I sometimes swap the chicken thighs for chicken breasts to lighten it up. When I want extra heat, I add more jalapenos or even a few chili flakes. For a more vegetable-forward version, I toss in extra peas, corn, or spinach towards the end of cooking.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I sprinkle a little water over the rice and microwave it to keep it moist. I can also reheat it on the stovetop over low heat, stirring occasionally.
FAQs
How can I make this dish spicier?
I add extra jalapenos or a pinch of cayenne pepper to give the dish more heat.
Can I use brown rice instead of white rice?
Yes, but I adjust the cooking time and add extra broth because brown rice takes longer to cook.
What other vegetables can I add?
I like adding corn, spinach, or green beans for more color and nutrition.
Can I prepare this dish ahead of time?
Yes, I often prepare the entire dish and simply reheat it when ready to serve.
Is it necessary to use fresh cilantro?
Fresh cilantro adds a lot of authentic flavor, but if I don't have any, I use a little parsley as a substitute.
Conclusion
This Peruvian Chicken and Rice recipe has become one of my favorite go-to meals. It’s quick, flavorful, and satisfying. Whether I’m cooking for my family or meal prepping for the week, it always turns out perfectly and brings a little extra warmth to the table.
Peruvian Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Peruvian, Latin American
Description
This Peruvian Chicken and Rice recipe is a vibrant, one-pot meal combining juicy chicken thighs, seasoned rice, fresh cilantro, and tender vegetables. Bursting with traditional Peruvian flavors and easy enough for a weeknight dinner, this comforting dish is perfect for family meals or meal prep. Keywords: Peruvian Chicken and Rice, Peruvian Chicken, Peruvian Rice, Chicken and Rice Recipe, One-Pot Peruvian Chicken.
Ingredients
- Olive oil
- Boneless, skinless chicken thighs
- Salt
- Black pepper
- Ground cumin
- Smoked paprika
- Garlic cloves, minced
- Onion, diced
- Red bell pepper, diced
- Jalapeño (optional), diced
- Long-grain rice
- Chicken broth
- Fresh cilantro, chopped
- Frozen peas
- Lime juice
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, cumin, and smoked paprika.
- Sear chicken until browned on both sides. Remove and set aside.
- In the same skillet, sauté garlic, onion, red bell pepper, and jalapeño until softened.
- Stir in the rice and lightly toast for 2–3 minutes.
- Pour in the chicken broth and mix in the chopped cilantro.
- Bring to a boil, then reduce heat to low. Nestle the chicken thighs into the rice.
- Cover and simmer until rice is tender and chicken is cooked through, about 20–25 minutes.
- Stir in frozen peas and lime juice before serving.
Notes
- Adjust spice level by adding more jalapeño or a pinch of cayenne.
- Brown rice can be substituted but requires a longer cook time and additional broth.
- Additional vegetables like corn, spinach, or green beans can be added for extra color and nutrition.
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to keep the rice moist.
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