Name: Peruvian Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: Peruvian
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

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.