If you are craving a vibrant, comforting meal that brings a burst of lively flavors to your dinner table, this Peruvian Chicken Rice Recipe is exactly what you need. It’s a wonderful fusion of tender, spiced chicken combined with fragrant, colorful rice that’s both satisfying and easy to prepare. Every bite takes you on a little culinary journey to Peru, without any fuss or exotic ingredients. Whether you’re cooking for family, friends, or just yourself, this dish promises to fill your kitchen with inviting aromas and deliver a deliciously memorable meal.
Ingredients You’ll Need
This Peruvian Chicken Rice Recipe is built on simple, wholesome ingredients that play a vital role in delivering its signature taste and appealing color. Each component enhances the dish, from the aromatic spices to the fresh vegetables and bright herbs.
- Chicken breasts: Diced boneless, skinless chicken provides lean protein and soaks up the spices beautifully.
- Olive oil: Essential for sautéing and adding a subtle richness to the dish.
- Onion: Chopped onion forms the savory flavor base with sweetness when cooked.
- Bell pepper: Chopped bell pepper adds crunch and a pop of color.
- Garlic: Minced garlic brings a fragrant and slightly pungent depth.
- Long-grain white rice: The starchy canvas that absorbs all the wonderful flavors and spices.
- Chicken broth: Used instead of water to cook the rice, enriching it with savory goodness.
- Frozen peas: Stirred in at the end for a hint of sweetness and fresh green color.
- Cumin: Adds earthiness and warmth, a classic Peruvian spice.
- Paprika: Provides a mild smokiness and vibrant red hue.
- Turmeric: Gives the rice a beautiful golden tint and subtle flavor.
- Salt & pepper: To season and balance all the flavors.
- Fresh cilantro: Chopped as garnish for a burst of herbaceous brightness.
- Lime wedges: Served on the side to squeeze over for a refreshing citrus zing.
How to Make Peruvian Chicken Rice Recipe
Step 1: Cook the Spiced Chicken
Start by heating olive oil in a large skillet over medium heat. Toss in the diced chicken breasts, seasoning them generously with salt, pepper, cumin, paprika, and turmeric. These spices infuse the chicken with warmth and vibrant color that instantly elevates the dish. Cook for about 6 to 8 minutes, stirring occasionally, until each piece turns golden and is cooked through. Once done, remove the chicken from the skillet and set it aside so you can build the rice flavor in the same pan.
Step 2: Sauté the Aromatics
Next, add the chopped onion, bell pepper, and minced garlic to the skillet. These ingredients bring layers of sweetness, crunch, and fragrance that complement the spices on the chicken. Sauté everything for about 3 to 4 minutes, or until the vegetables soften and the kitchen fills with a mouthwatering aroma.
Step 3: Toast the Rice
Stir the long-grain white rice into the skillet and cook it with the vegetables for 2 minutes. This step lightly toasts the rice, helping the individual grains stay fluffy while allowing them to absorb the delicious flavors of the chicken and aromatics.
Step 4: Simmer to Perfection
Pour in the chicken broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let the rice simmer for 15 to 20 minutes. This gentle cooking process lets the rice absorb the savory broth, spices, and vegetable goodness until tender and fluffy, while all those vibrant colors come together beautifully.
Step 5: Finish with Peas and Chicken
When the rice is almost done, stir in the frozen peas and return the cooked chicken to the skillet. Let everything cook together for another 2 to 3 minutes so the peas warm through and the flavors meld perfectly, bringing this Peruvian Chicken Rice Recipe to its mouthwatering finale.
How to Serve Peruvian Chicken Rice Recipe
Garnishes
The fresh cilantro sprinkled on top adds a delightful herbaceous note and enhances the dish’s vibrant presentation. Don’t forget the lime wedges on the side—squeezing fresh lime juice over the rice and chicken brightens every bite with a zesty pop that cuts through the richness.
Side Dishes
This dish shines as a standalone meal, but you can round it out with simple sides like a crisp green salad, roasted vegetables, or even some fried plantains. The key is to keep the companions fresh and light so they complement rather than overpower the rich, spiced chicken rice.
Creative Ways to Present
For a festive touch, serve the Peruvian Chicken Rice in colorful bowls or on a bed of leafy greens. Garnish with extra cilantro sprigs and arrange lime wedges artfully. You could also pair it with a dollop of creamy avocado or a drizzle of homemade ají verde for an authentic Peruvian flair that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover Peruvian Chicken Rice Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors tend to deepen even more overnight, making it a perfect choice for next-day meals.
Freezing
If you want to keep this dish longer, freezing is a great option. Transfer cooled leftovers into a freezer-safe container or bag, removing excess air. It will stay fresh for up to two months. Just remember to label it with the date to keep track!
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of water or broth to keep the rice moist. Stir occasionally until warmed through, and finish with fresh cilantro and a squeeze of lime to revive that fresh flavor.
FAQs
Can I use other cuts of chicken for this Peruvian Chicken Rice Recipe?
Absolutely! While diced boneless, skinless chicken breasts cook quickly and stay tender, you can also use thighs for more juicy, flavorful meat. Just adjust cooking time accordingly.
Is there a vegetarian version of this recipe?
Yes! Substitute the chicken with firm tofu, tempeh, or a mix of hearty vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
What if I don’t have turmeric?
Turmeric provides color and a subtle flavor, but if you don’t have it on hand, you can omit it or use a pinch of saffron or a tiny bit of curry powder as an alternative. The rice will still be delicious.
Can I prepare this Peruvian Chicken Rice Recipe in advance?
Definitely. This dish can be cooked a few hours ahead and gently reheated before serving. It also holds up well for meal prep throughout the week.
What type of rice works best?
Long-grain white rice is ideal here because it stays separate and fluffy when cooked. Avoid using short-grain or sticky rice varieties to maintain the perfect texture.
Final Thoughts
I truly hope you give this Peruvian Chicken Rice Recipe a try soon because it brings such a joyful, hearty meal to your table with minimal effort. It’s perfect for weeknight dinners or impressing friends without spending hours in the kitchen. The vibrant colors, fragrant spices, and fresh herb finish will make this one of your new favorites in no time!
Print
Peruvian Chicken Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Peruvian Chicken Rice is a flavorful one-pan dish featuring tender, seasoned chicken cooked with aromatic spices, sautéed vegetables, and fluffy rice simmered in chicken broth. This easy-to-make recipe brings the vibrant tastes of Peru to your table with a hint of cumin, paprika, and turmeric, garnished with fresh cilantro and lime wedges for a refreshing finish.
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- Salt & pepper, to taste
Vegetables and Rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup frozen peas
Garnish
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook the chicken: Add diced chicken to the skillet and season with salt, pepper, cumin, paprika, and turmeric. Stir occasionally and cook for 6-8 minutes until browned and cooked through.
- Remove cooked chicken: Take the chicken out of the skillet and set it aside temporarily.
- Sauté vegetables: In the same skillet, add chopped onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and aromatic.
- Add rice: Stir in the rice and cook for an additional 2 minutes so the grains absorb the flavors from the skillet.
- Simmer rice: Pour in the chicken broth and bring the mixture to a boil. Then reduce heat to low, cover, and let the rice simmer gently for 15-20 minutes, or until tender and the liquid is fully absorbed.
- Combine peas and chicken: Stir in frozen peas and return the cooked chicken pieces to the skillet.
- Heat through: Cook everything together for 2-3 minutes until heated through and flavors meld.
- Garnish and serve: Sprinkle chopped fresh cilantro on top and serve with lime wedges for an added citrusy brightness.
- Enjoy: Serve your Peruvian Chicken Rice warm as a satisfying meal.
Notes
- Use chicken thighs instead of breasts for juicier meat if preferred.
- Adjust the spices according to your taste for a milder or more intense flavor.
- Frozen peas can be substituted with fresh peas or other vegetables like corn.
- For extra flavor, add a splash of lime juice into the rice before serving.
- This recipe is easily doubled or tripled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
