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To make a delicious Peruvian chicken and rice, you'll need: - 4 bone-in, skin-on chicken thighs - 1 cup long-grain white rice - 2 cups chicken broth - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 red bell pepper, diced - 1 cup peas (fresh or frozen) The right spices make this dish special. Here’s what you need: - 2 tablespoons aji amarillo paste (or mild chili paste) - 1 teaspoon ground cumin - 1 tablespoon paprika - Salt and pepper to taste - 2 tablespoons olive oil These garnishes can make your dish shine: - Fresh cilantro, chopped - Lime wedges for serving Using these ingredients helps you create a flavorful and cozy meal. Each one adds a unique taste. The aji amarillo paste gives a nice kick, while the cilantro adds freshness. Enjoy cooking this comforting dish! {{ingredient_image_2}} Start by marinating the chicken. In a bowl, mix the chicken thighs with aji amarillo paste, ground cumin, paprika, salt, and pepper. Stir well to coat each piece. Let the chicken sit for at least 30 minutes. This marinating time helps the flavors soak in. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, place the marinated chicken thighs skin-side down. Sear them until the skin turns golden brown and crispy, about 5 to 7 minutes. Flip the chicken and sear the other side for 5 minutes. Once browned, remove the chicken and set it aside. In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté the mix for about 4 to 5 minutes. You want the onion to turn translucent and fragrant. Then, stir in the long-grain rice. Cook it for 2 minutes to toast slightly. Pour in the chicken broth and bring to a gentle simmer. Nestle the seared chicken thighs back into the skillet, skin-side up. Cover the skillet tightly and lower the heat. Let it simmer for 20 to 25 minutes. This will make the rice tender and help it absorb the broth. Five minutes before the cooking time is up, gently stir in the peas. Cover the skillet again to steam the peas with the rice. After the cooking time, turn off the heat. Let the skillet sit covered for 5 minutes. Fluff the rice with a fork and sprinkle fresh cilantro on top. Serve warm with lime wedges for a zesty finish. For this dish, I recommend using bone-in, skin-on chicken thighs. They keep the meat juicy. The skin adds flavor and a crispy texture. Look for thighs that are plump and fresh. Avoid any that feel slimy. If you prefer, you can use chicken breasts, but they may dry out. Use long-grain white rice for this recipe. It cooks evenly and stays fluffy. Rinse the rice under cold water before cooking. This removes excess starch and prevents stickiness. Toast the rice for a couple of minutes in oil before adding the broth. This adds depth and a nutty flavor. Remember to keep the lid on while it simmers. This helps the rice absorb the liquid fully. Want to spice things up? You can add more aji amarillo paste for heat. If you don’t have it, mild chili paste works too. Adding lime juice brightens the dish. Fresh cilantro adds a burst of flavor. You could even mix in some diced tomatoes or corn for extra color and taste. Adjust salt and pepper to your liking. Don’t be afraid to experiment! Pro Tips Marination Magic: For the best flavor, marinate the chicken thighs overnight. This allows the spices to penetrate deeply into the meat, resulting in a more flavorful dish. Perfectly Crispy Skin: Make sure to sear the chicken skin-side down until it's golden brown and crispy. This adds texture and flavor to the dish. Rice Consistency: Avoid stirring the rice too much while it's cooking, as this can make it gummy. Let it simmer undisturbed for the best texture. Freshness Factor: Garnish with freshly chopped cilantro just before serving to enhance the dish's flavor and presentation. The lime wedges also add a zesty freshness when squeezed over the top. {{image_4}} To make a vegetarian version, swap the chicken for hearty vegetables. Use mushrooms for a meaty texture. You can also add diced zucchini and carrots for more color. Replace chicken broth with vegetable broth for a full flavor. The spices still work great. You will enjoy the same zesty taste without meat. If you want to try different proteins, think about using fish or shrimp. Both cook quickly and soak up flavors. For fish, use firm types like cod or tilapia. Shrimp adds a nice touch of sweetness. You can marinate them just like the chicken. Adjust cooking times to ensure nothing overcooks. Aji amarillo paste gives the dish its unique kick. If you can’t find it, try other chili pastes. Sriracha or harissa can work. Each paste brings its own flavor. Just remember to start with less and taste as you go. You can always add more spice, but it’s tough to take it out! To keep your Peruvian chicken and rice tasty, store it in an airtight container. Cool the dish to room temperature before sealing it. This helps prevent condensation, which can make the rice soggy. It can last in the fridge for up to four days. Always label the container with the date so you know when to use it. When you're ready to enjoy the leftovers, reheating is easy. Place the chicken and rice in a skillet over medium heat. Add a splash of chicken broth or water to keep it moist. Stir occasionally until it's heated through. You can also microwave it in a bowl covered with a damp paper towel. This keeps the moisture in and prevents drying out. If you want to save some for later, freezing works well. Allow the dish to cool completely, then portion it into freezer-safe bags. Remove as much air as possible to avoid freezer burn. Label each bag with the date and meal name. You can freeze it for up to three months. To reheat, thaw it overnight in the fridge and follow the reheating instructions above. Aji amarillo is a bright yellow chili pepper from Peru. It has a fruity flavor and mild heat. You can find aji amarillo paste in Latin markets or online. If you can’t find it, use mild chili paste as a substitute. To make this dish gluten-free, use gluten-free chicken broth. Always check labels on rice and spices to ensure they are gluten-free. This way, you can enjoy the meal without worry. Yes, you can use brown rice. Just keep in mind that brown rice takes longer to cook. Increase the simmering time to about 35-40 minutes. You may also need to add a little extra broth. Some great side dishes include a fresh green salad, fried plantains, or roasted vegetables. You can also serve with avocado slices or a tangy salsa to add brightness to the meal. The dish stays fresh in the fridge for about 3-4 days. Store it in an airtight container to keep it moist. Reheat it on the stove or in the microwave before serving. Peruvian Chicken and Rice blends vibrant flavors and simple steps. We explored key ingredients like spices and optional garnishes. You learned how to marinate chicken, cook vegetables, and make perfect rice. Tips on chicken quality and flavor boosts ensure success. We also shared vegetarian options and storage methods for longevity. Now, you can enjoy this dish anytime and impress your friends. Dive into the flavors and make it your own!

Zesty Peruvian Chicken & Rice

A flavorful dish featuring marinated chicken thighs served over seasoned rice with vegetables and peas.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Peruvian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 piece red bell pepper, diced
  • 1 cup peas (fresh or frozen)
  • 2 tablespoons aji amarillo paste (or mild chili paste)
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a mixing bowl, combine the chicken thighs with the aji amarillo paste, ground cumin, paprika, salt, and pepper. Let the mixture sit for at least 30 minutes.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5-7 minutes. Flip and sear the other side for 5 minutes, then remove from skillet.
  • In the same skillet, add the onion, garlic, and red bell pepper. Sauté for 4-5 minutes until the onion is translucent.
  • Add the rice to the skillet, stirring to coat with oil and vegetables. Cook for 2 minutes, then pour in the chicken broth and bring to a simmer.
  • Nestle the seared chicken thighs back into the skillet, skin-side up. Cover and simmer for 20-25 minutes until the rice is tender.
  • Five minutes before cooking time is complete, stir in the peas and cover to steam.
  • Turn off the heat and let sit covered for 5 minutes. Fluff the rice and garnish with cilantro. Serve warm with lime wedges.

Notes

Serve with lime wedges for an extra zesty flavor.
Keyword aji amarillo, chicken, one-pot meal, Peruvian, rice