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- 4 chicken thighs, bone-in and skin-on - 1 cup basmati rice - 2 cups chicken broth, preferably low-sodium - 1 red bell pepper, thinly sliced - 1 medium onion, finely chopped - 3 garlic cloves, finely minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon ground turmeric - 1 tablespoon aji amarillo paste, or to taste for heat - 1 cup frozen peas - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste - Fresh cilantro leaves, for garnish - Lemon wedges, for serving - Extra virgin olive oil In this dish, you will find a mix of rich flavors and textures. The chicken thighs offer a tender, juicy bite. Basmati rice adds a nutty aroma and light texture. The vegetables bring color and freshness. With spices like cumin and turmeric, every bite bursts with flavor. Aji amarillo paste gives a nice kick, making this dish truly Peruvian. When you serve this dish, the fresh cilantro and lemon wedges provide a bright contrast. They add a zesty touch that livens up the meal. Using extra virgin olive oil enhances the overall taste and gives a rich finish. This combination of ingredients creates a delightful dinner that everyone will love. {{ingredient_image_2}} First, rinse the basmati rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch. Drain the rice well and set it aside. This helps the rice cook better. Next, heat extra virgin olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, cumin, paprika, and turmeric. Once the oil is hot, place the chicken in the skillet, skin-side down. Sear for about 5-7 minutes until golden and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken and set it aside on a plate. In the same skillet, lower the heat a bit. Add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion is soft and clear. This step builds a tasty base for the dish. Now, stir in the sliced red bell pepper and aji amarillo paste. Cook for another 2 minutes to blend the flavors. Then, add the rinsed basmati rice to the skillet. Stir well to coat each grain with the vegetable mix. Toast the rice lightly for 1-2 minutes. Pour in the chicken broth and bring everything to a boil. Once bubbling, reduce the heat to a simmer. Return the chicken thighs to the pot, skin-side up, and cover it with a lid. Let it simmer for 20-25 minutes. In the last 5 minutes, sprinkle frozen peas on top and cover again. After cooking, remove the pot from heat and let it sit covered for 5 minutes. This step lets the flavors meld. Fluff the rice with a fork. Check the chicken for seasoning and add more salt and pepper if needed. Serve the chicken and rice on a platter. Garnish with fresh cilantro and lemon wedges for a bright touch. Rinsing rice is key. It removes excess starch. This helps make the rice fluffy, not sticky. To rinse, place the rice in a fine-mesh strainer. Run cold water over it until the water runs clear. The correct liquid-to-rice ratio is also important. For basmati rice, use two cups of chicken broth for every cup of rice. This ensures the rice absorbs enough flavor and cooks well. To boost the flavor, try adding more spices or marinades. You can add a pinch of cayenne for heat. Consider using fresh herbs like oregano for freshness. A squeeze of lime juice before serving adds brightness. Marinating the chicken in aji amarillo paste overnight can deepen the flavor. It gives the dish a delightful kick. Presentation makes your meal more inviting. Serve the chicken and rice on a large platter. Garnish with fresh cilantro for a pop of color. Arrange lemon wedges around the dish. This not only looks nice but gives guests an option to add zest. You can also sprinkle extra peas on top for a vibrant touch. Pro Tips Marinate for More Flavor: For an even more flavorful chicken, consider marinating the thighs in a mixture of aji amarillo paste, olive oil, garlic, and spices for at least 30 minutes or overnight before cooking. Perfect Rice Texture: Rinsing the basmati rice is key to achieving fluffy rice. It removes excess starch, preventing the rice from becoming gummy during cooking. Adjusting Spice Levels: If you prefer your dish milder, start with a smaller amount of aji amarillo paste and taste as you go, gradually adding more to suit your heat preference. Resting Time Matters: Allowing the dish to rest after cooking helps the flavors to meld and the rice to finish cooking, resulting in a more cohesive and delicious meal. {{image_4}} You can switch chicken for other proteins. Shrimp works well in this dish. Just add it later in the cooking. Tofu is a great choice for a vegetarian option. Use firm tofu, and sauté it until golden. Both options will keep the dish tasty and exciting. To control the heat, aji amarillo paste is key. Start with a small amount and taste. You can always add more if you want more heat. This paste brings a unique flavor and warmth. Adjust it to fit your family's taste. Adding veggies can boost the texture and taste. Consider carrots for sweetness, corn for crunch, or olives for a briny bite. You can add these during the sauté step. These extras make your dish more colorful and fun to eat. To keep your Peruvian chicken and rice fresh, store leftovers in airtight containers. Make sure to cool the dish to room temperature first. Refrigerate it within two hours of cooking. This keeps bacteria from growing. You can also freeze portions for later. Use freezer-safe containers or bags. Remove as much air as possible before sealing. To reheat, the best way is on the stove. Place your leftovers in a pan over medium heat. Add a splash of chicken broth or water to keep it moist. Stir occasionally until heated through. You can also use a microwave. Cover your dish with a microwave-safe lid or wrap. Heat on medium power, stirring every minute. This helps the dish heat evenly. In the fridge, your Peruvian chicken and rice lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Just remember, the longer it stays frozen, the more flavor it may lose. Always check for any signs of spoilage before eating. If it smells bad or looks strange, it's best to throw it away. Aji amarillo paste is a spicy Peruvian sauce made from yellow chili peppers. It has a fruity flavor and adds warmth to dishes. You can find it in Latin markets or online. If you can't find it, use another hot pepper paste, but the taste will change. Yes, you can use a rice cooker or an instant pot for this recipe. For a rice cooker, follow the steps to sauté the chicken and veggies on the stove first, then transfer everything to the rice cooker with broth. For an instant pot, use the sauté function first, then pressure cook for about 10 minutes. To create a vegetarian version, replace chicken with firm tofu or chickpeas. Use vegetable broth instead of chicken broth. Add more veggies like zucchini or carrots for extra flavor and texture. The aji amarillo paste will still add a nice kick! This blog post explored how to make a delicious chicken dish with basmati rice. We discussed the key ingredients, including chicken thighs and flavorful spices. I shared step-by-step instructions for cooking and tips for perfecting your rice. You can also vary the dish with different proteins and spices. In closing, remember to adjust flavors and add your favorite veggies. Enjoy creating a plate that tastes great and looks fantastic! Happy cooking!

Aromatic Peruvian Chicken and Rice

A flavorful dish featuring chicken thighs and basmati rice, infused with spices and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Peruvian
Servings 4

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on
  • 1 cup basmati rice
  • 2 cups chicken broth (preferably low-sodium)
  • 1 piece red bell pepper, thinly sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 tablespoon aji amarillo paste (or to taste for heat)
  • 1 cup frozen peas
  • 2 tablespoons extra virgin olive oil
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro leaves
  • for serving lemon wedges

Instructions
 

  • Rinse the basmati rice under cold running water until the water runs clear. Drain it well and set it aside to remove excess moisture.
  • In a large skillet or pot, heat the extra virgin olive oil over medium-high heat. Season the chicken thighs generously with salt, pepper, ground cumin, smoked paprika, and ground turmeric.
  • Once the oil is shimmering, carefully place the chicken thighs in the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes until browned on the other side. Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, reduce the heat slightly and add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is softened and becomes translucent.
  • Stir in the sliced red bell pepper and aji amarillo paste, cooking for another 2 minutes to let the flavors meld and the peppers soften.
  • Add the rinsed basmati rice to the skillet, stirring well to coat each grain in the fragrant vegetable mixture. Cook for 1-2 minutes, stirring frequently to toast the rice lightly.
  • Pour in the chicken broth and bring the entire mixture to a rolling boil. Once boiling, lower the heat to a gentle simmer, return the chicken thighs to the pot, skin-side facing up, and cover with a lid.
  • Allow the rice to simmer for about 20-25 minutes, or until most of the liquid is absorbed and the rice is tender. In the last 5 minutes of cooking, sprinkle the frozen peas over the top, then replace the lid to steam.
  • After the cooking time, remove the pot from heat and let it sit covered for an additional 5 minutes. This allows the flavors to meld further.
  • Carefully fluff the rice with a fork. Remove the chicken thighs and taste for seasoning, adjusting with more salt and pepper if necessary.
  • Serve the chicken and rice on a beautiful platter, garnished generously with fresh cilantro leaves. Arrange lemon wedges around the dish for a bright, zesty touch.

Notes

Adjust the aji amarillo paste to taste for desired heat level.
Keyword chicken, comfort food, Peruvian, rice, spicy