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.
