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Peruvian Chicken and Rice

Peruvian Chicken and Rice That'll Warm Your Soul

This Peruvian Chicken and Rice recipe is a vibrant one-pot meal combining tender chicken with fragrant rice, colorful veggies, and a creamy sauce that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice
  • 2 tablespoons Olive Oil Adds richness and helps to sauté ingredients; vegetable oil is a suitable substitute.
  • 1 lb Boneless, Skinless Chicken Thighs Provides lean protein; chicken breasts can be used but thighs are recommended for moisture.
  • 1 teaspoon Cumin Adds earthy flavor to the dish.
  • 1 teaspoon Paprika Contributes mild sweetness and vibrant color.
  • ½ teaspoon Turmeric Optional for color enhancement.
  • Salt and Black Pepper Essential for proper seasoning.
  • 1 medium Onion Finely chopped; provides a savory base flavor.
  • 3 cloves Garlic Minced; adds aromatic depth to the dish.
  • 1 Red Bell Pepper Diced; enhances texture.
  • 1 cup Long-Grain Rice Acts as the primary carbohydrate.
  • 1¾ cups Chicken Broth Infuses flavor into the rice; can substitute with water if necessary.
  • ½ cup Frozen Peas Adds a pop of color and sweetness.
  • ¼ cup Fresh Cilantro Chopped; brightens both flavor and presentation.
  • 1 unit Juice of Lime Freshens flavors and balances richness.
For the Green Sauce
  • 1 cup Fresh Cilantro Leaves Packed; key ingredient for the sauce, adding freshness.
  • ½ cup Mayonnaise Creates creaminess in the sauce.
  • 1 small Jalapeño Seeds removed; adds mild heat.
  • 1 clove Garlic Additional flavor for the sauce.
  • 2 tablespoons Lime Juice Brightens the flavor profile.
  • 1 tablespoon Olive Oil Adds richness to the sauce.
  • 1 tablespoon Grated Parmesan Cheese Enhances richness.
  • Salt and Pepper Essential for seasoning the sauce.

Equipment

  • Large pot
  • Food Processor

Method
 

Step‑by‑Step Instructions
  1. Prepare Ingredients: Finely chop the onion, garlic, and red bell pepper. Measure out your spices, long-grain rice, and chicken broth. Cut the chicken thighs into bite-sized pieces and season them lightly with salt and pepper.
  2. Sauté Chicken: Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the seasoned chicken pieces and cook for about 6-8 minutes until browned.
  3. Add Vegetables: Mix in the chopped onions, minced garlic, and diced red bell pepper. Sauté for about 4-5 minutes until the onions become translucent.
  4. Cook Rice: Stir in 1 cup of long-grain rice and sauté for 1-2 minutes. Pour in 1¾ cups of chicken broth, bring to a boil, then cover and simmer for about 20 minutes.
  5. Finish with Peas and Cilantro: After rice is cooked, stir in ½ cup of frozen peas, ¼ cup of chopped cilantro, and the juice of lime. Heat through for 2-3 minutes.
  6. Prepare Green Sauce: Blend 1 cup of cilantro leaves, ½ cup of mayonnaise, 1 small jalapeño, 1 clove of garlic, 2 tablespoons of lime juice, 1 tablespoon of olive oil, and 1 tablespoon of grated Parmesan in a food processor until smooth.
  7. Serve: Plate the Peruvian Chicken and Rice and drizzle the creamy green sauce on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Leftovers taste even better the next day! Store in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth.

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