Peruvian Chicken Rice is a vibrant, soul-satisfying dish that brings together tender chicken, aromatic cilantro, and fluffy rice in a single pot of pure comfort. Every bite shimmers with color and flavor, thanks to the fresh herbs, sweet peas, and smoky spices that make Peruvian cuisine Main Course. Whether you’re gathering around the table with family or simply craving a taste of something new, this classic recipe promises to be a feast for your senses—and a sure way to impress anyone lucky enough to snag a plate.
Ingredients You’ll Need
The beauty of Peruvian Chicken Rice lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a starring role, lending depth, color, or a pop of freshness—making this dish as satisfying to look at as it is to eat.
- Chicken thighs or drumsticks (2 pounds): Bone-in, skin-on pieces stay juicy and infuse the rice with rich flavor as they simmer.
- Olive oil (2 tablespoons): Adds a silky finish and helps brown the chicken to golden perfection.
- Large onion, finely chopped: A sweet, aromatic base that melts into the sauce.
- Garlic (3 cloves, minced): Brings a warm, savory depth to every bite.
- Jalapeño or aji amarillo pepper, seeded and chopped: Offers a gentle heat and classic Peruvian flair; aji amarillo paste makes it even more authentic!
- Cilantro (1 cup leaves and stems): The secret to the dish’s signature green hue and fresh, herbaceous flavor.
- Chicken broth (1/2 cup for blending cilantro, plus 4 cups more): Infuses both the rice and chicken with savory goodness and keeps everything moist.
- Long-grain rice (2 cups, rinsed): Absorbs all those wonderful flavors while staying fluffy and separate.
- Peas (1 cup, fresh or frozen): Add a sweet pop of color and a little extra nutrition.
- Red bell pepper, sliced: Offers natural sweetness and a beautiful contrast to the green rice.
- Ground cumin (1 teaspoon): Delivers warmth and complexity.
- Turmeric or annatto (1/2 teaspoon): For that unmistakable golden tint and subtle earthy flavor.
- Salt and black pepper to taste: Essential for seasoning every layer.
- Lime wedges for serving: A zesty final flourish that brightens up each serving.
How to Make Peruvian Chicken Rice
Step 1: Season and Sear the Chicken
Start by patting your chicken pieces dry and seasoning them generously with salt and black pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, lay the chicken in skin-side down and let it brown without moving for 6 to 8 minutes, turning once to get both sides golden. This step not only locks in moisture but also creates a deliciously savory base for the rice. When done, transfer the chicken to a plate and keep the flavorful oil in the pot.
Step 2: Sauté the Aromatics
In the same pot, add the finely chopped onion, minced garlic, and chopped jalapeño (or aji amarillo). Sauté everything over medium heat until the onion softens and turns translucent, about 4 minutes. This is where the kitchen starts to smell amazing—the aromatics will soak up all the tasty bits left behind by the chicken.
Step 3: Blend and Add Cilantro
While the onions are cooking, blend the cilantro (leaves and stems) with 1/2 cup of chicken broth until smooth and vibrant green. Pour this cilantro mixture into the pot with the aromatics. Stir in the ground cumin and turmeric (or annatto), and let everything cook together for another 2 minutes. This step is crucial; it builds the color and signature herbal backbone of Peruvian Chicken Rice.
Step 4: Stir in the Rice
Add the rinsed long-grain rice to the pot, stirring well to coat each grain with the cilantro mixture. This ensures the rice picks up every bit of flavor and takes on that gorgeous green hue. Let it toast for a minute to deepen its nuttiness before moving on.
Step 5: Simmer with Chicken and Vegetables
Return the browned chicken to the pot, nestling it right into the rice. Scatter the sliced red bell pepper and peas over the top, then pour in the remaining 4 cups of chicken broth. Bring everything to a gentle boil, then reduce the heat to low, cover tightly, and let it simmer for 25 to 30 minutes. The rice should be tender, the chicken cooked through, and the whole pot bursting with color and aroma.
Step 6: Rest and Fluff
Remove the pot from heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and makes fluffing a breeze. Gently fluff the rice with a fork, making sure to mix in all the veggies and distribute the chicken. Serve warm, with lime wedges on the side for a final squeeze of brightness.
How to Serve Peruvian Chicken Rice
Garnishes
A fresh sprinkle of chopped cilantro and a wedge of lime are non-negotiable for Peruvian Chicken Rice. The cilantro adds a final pop of herbal freshness, while a hit of lime juice cuts through the richness and wakes up all the flavors. If you’re feeling extra, a few slices of avocado or a spoonful of salsa criolla (a tangy onion and chili relish) are fantastic finishing touches.
Side Dishes
This dish is hearty enough to shine on its own, but it loves company! Try serving it alongside a crisp avocado salad, a simple tomato and cucumber mix, or even some fried sweet plantains for a hint of sweetness. If you want to go traditional, a side of Peruvian corn or cancha (toasted corn nuts) brings extra crunch and authenticity.
Creative Ways to Present
For a fun twist, serve Peruvian Chicken Rice family-style right from the cooking pot, letting everyone dig in. Or, plate it individually by removing the chicken from the bone and shaping the green rice with a small bowl for a restaurant-worthy look. Garnish with bright veggies and edible flowers for a festive touch, or try packing the rice and chicken into lettuce cups for a playful, hand-held appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delicious option for lunch or a quick dinner the next day.
Freezing
Peruvian Chicken Rice freezes surprisingly well. Let the dish cool completely, then transfer portions to freezer-safe containers or zip-top bags. Label and freeze for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight for best texture and flavor.
Reheating
To reheat, sprinkle a little extra chicken broth or water over the rice to keep it moist, then cover and warm in the microwave or gently on the stovetop until heated through. Fluff with a fork, and refresh with a squeeze of lime before serving to revive that just-cooked brightness.
FAQs
Can I use boneless chicken for Peruvian Chicken Rice?
Absolutely! Boneless, skinless chicken thighs or breasts work well and make serving a breeze. Just reduce the simmering time slightly, as boneless cuts cook faster. The flavor will still be delicious, though bone-in pieces add extra richness to the rice.
What if I can’t find aji amarillo?
If you can’t track down aji amarillo peppers or paste, a regular jalapeño is a great substitute. For a similar flavor, you can also try yellow bell pepper with a pinch of cayenne. The unique fruity heat of aji amarillo is classic, but the dish is still wonderful without it.
How do I prevent the rice from getting mushy?
The key is to use long-grain rice, make sure it’s well rinsed, and measure your broth accurately. Simmer gently with the lid on, and resist the urge to stir too much as it cooks. Letting the pot rest off heat for a few minutes before fluffing helps the rice stay perfectly tender and separate.
Can I make Peruvian Chicken Rice vegetarian?
Yes! Swap the chicken for hearty vegetables like mushrooms, carrots, and potatoes, and use vegetable broth in place of chicken broth. The cilantro rice and vegetables alone make for a satisfying, flavor-packed meal that everyone can enjoy.
What’s the best way to reheat leftovers?
Reheat gently, adding a splash of broth or water to keep things moist. Cover and warm in the microwave or on the stovetop, fluffing the rice as it heats. Don’t forget a fresh squeeze of lime to bring back all that zing!
Final Thoughts
If you’re looking to bring a little Peruvian flair to your dinner table, Peruvian Chicken Rice is the way to go. It’s comforting, colorful, and bursting with bold, fresh flavors that are sure to impress. So gather your ingredients, invite some friends, and get ready for a meal that might just earn a permanent spot in your recipe rotation!
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Peruvian Chicken Rice Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Peruvian Chicken Rice recipe, also known as Arroz con Pollo Peruano, is a vibrant and flavorful one-pot meal featuring tender chicken thighs cooked with long-grain rice infused with a fresh cilantro blend, spices, and colorful vegetables. It’s a comforting Latin American classic that’s easy to make on the stovetop, perfect for family dinners, and bursting with bold South American flavors enhanced by the subtle heat of jalapeño or aji amarillo pepper.
Ingredients
Chicken
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- Salt and black pepper to taste
Cilantro Mixture
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño or aji amarillo pepper, seeded and chopped
- 1 cup cilantro leaves and stems
- 1/2 cup chicken broth (for blending cilantro)
Rice and Vegetables
- 2 cups long-grain rice, rinsed
- 1 cup peas (fresh or frozen)
- 1 red bell pepper, sliced
Additional Ingredients & Seasoning
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric or annatto for color
- Lime wedges for serving
Instructions
- Season the Chicken: Season 2 pounds of bone-in, skin-on chicken thighs or drumsticks evenly with salt and black pepper to enhance their natural flavor.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown on both sides for 6 to 8 minutes until golden. Remove and set aside on a plate.
- Sauté Aromatics: In the same pot, add the finely chopped onion, minced garlic, and seeded chopped jalapeño or aji amarillo pepper. Sauté for about 4 minutes until softened and fragrant.
- Prepare Cilantro Blend: Blend 1 cup of cilantro leaves and stems with 1/2 cup of chicken broth until smooth. Pour this vibrant green mixture into the pot with the sautéed aromatics.
- Add Spices: Stir in 1 teaspoon ground cumin and 1/2 teaspoon turmeric or annatto. Cook for 2 minutes to bloom the spices and deepen the flavors.
- Incorporate Rice: Add 2 cups of rinsed long-grain rice to the pot, stirring well to coat each grain with the cilantro and spice mixture.
- Combine Ingredients: Return the browned chicken to the pot. Add 1 sliced red bell pepper, 1 cup peas, and the remaining 4 cups of chicken broth. Stir gently to distribute ingredients evenly.
- Cook the Rice and Chicken: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Rest and Fluff: Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
- Serve: Serve the Peruvian chicken rice warm with fresh lime wedges on the side to squeeze over for added brightness.
Notes
- For a more authentic flavor, substitute fresh jalapeño with aji amarillo paste if available.
- You can use boneless chicken pieces for easier serving and quicker cooking.
- This dish pairs excellently with salsa criolla or a creamy avocado salad.
- Rinsing the rice thoroughly before cooking helps remove excess starch for a fluffier texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg
