Print

Peruvian Chicken and Rice

Print Recipe

This Peruvian Chicken and Rice dish features tender chicken and fluffy rice, all enhanced by a vibrant green sauce. It’s a comforting meal that’s perfect for any occasion.

Ingredients

Scale
  • For the Chicken and Rice:
  • 2 tablespoons olive oil
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric (optional, for color)
  • Salt and black pepper, to taste
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup long-grain rice
  • 1¾ cups chicken broth
  • ½ cup frozen peas
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • For the Green Sauce (Aji Verde):
  • 1 cup fresh cilantro leaves, packed
  • ½ cup mayonnaise
  • 1 small jalapeño (seeds removed for less heat)
  • 1 garlic clove
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Season and Cook the Chicken: In a bowl, toss the chicken chunks with cumin, paprika, turmeric, salt, and pepper until evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 6-8 minutes, turning occasionally, until browned and cooked through. The chicken should reach an internal temperature of 165°F (75°C). Remove from the pan and set aside.
  2. Sauté Vegetables: In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Cook for 3-4 minutes, stirring frequently, until the onion is translucent and the peppers are softened. Avoid overcooking; you want them tender but not mushy.
  3. Cook the Rice: Add 1 cup of long-grain rice to the pan, stirring for 1 minute to coat it in the oil and spices. Pour in 1¾ cups of chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. The rice should absorb the liquid and become tender; avoid lifting the lid during this time to keep the steam trapped.
  4. Combine and Finish: After 15 minutes, stir in the ½ cup of frozen peas and return the cooked chicken to the pan. Cover again and cook for an additional 5 minutes to heat through and let the flavors meld. The rice should be fluffy, and the peas bright green. Fluff the rice with a fork and add ¼ cup of chopped cilantro and the juice of 1 lime. Mix well and season to taste.
  5. Make the Green Sauce: While the chicken and rice are finishing, prepare the green sauce. In a blender or food processor, combine 1 cup of fresh cilantro leaves, ½ cup of mayonnaise, 1 small jalapeño, 1 garlic clove, 2 tablespoons of lime juice, 1 tablespoon of olive oil, and 1 tablespoon of grated Parmesan cheese. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed to your liking.
  6. Serve: Spoon the chicken and rice mixture into bowls and drizzle generously with the green sauce. Garnish with fresh cilantro and lime wedges for an extra pop of color and flavor. Enjoy your hearty Peruvian meal!

Nutrition

Keywords: Ensure your skillet is hot enough before adding the chicken; this helps achieve a nice sear and prevents the meat from sticking. A common mistake is overcooking the rice; stick to the recommended simmering time and resist the urge to lift the lid.

Find it online: https://fruvella.com/savory-peruvian-chicken-and-rice-delight/