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
Scale
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
