Why Make This Recipe
Peruvian Chicken and Rice is a delightful dish that brings the flavors of Peru right to your kitchen. This recipe is not only delicious but also easy to prepare. It combines savory chicken with vibrant vegetables and perfectly cooked rice, making it a complete meal in one pot. The use of fresh herbs like cilantro and spinach adds a unique flavor and a pop of color to the dish. It’s a fantastic option for a family dinner or a gathering with friends. Plus, it’s a great way to introduce new flavors and textures to your meals.
How to Make Peruvian Chicken and Rice
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 Tbsp vegetable oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 ½ cups long-grain white rice, rinsed
- 2 cups chicken broth
- 1 cup fresh cilantro (leaves and stems)
- 1 cup fresh spinach
- 1 tsp ground cumin
- Salt and black pepper, to taste
Directions
Sear the Chicken: Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Season the chicken thighs with salt and black pepper. Place the chicken skin-side down in the hot oil. Sear for about 5 to 7 minutes until the skin is golden and crispy. Once done, flip the chicken over and cook for an additional 2 minutes. Remove the chicken from the pan and set it aside on a plate.
Prepare the Green Puree: In a blender, combine the fresh cilantro, spinach, and half a cup of the chicken broth. Blend everything together until it is completely smooth and vibrant green. This will add flavor and color to the rice.
Sauté the Vegetables: In the same pot where you cooked the chicken, add the diced onion and red bell pepper. Sauté the vegetables over medium heat until they are softened, about 4 to 5 minutes. Then, add the minced garlic and ground cumin, cooking for about 1 minute until everything is fragrant.
Toast the Rice: Stir in the rinsed rice and toast it in the pot for about 1 minute. This simple step enhances the rice’s flavor.
Add the Green Puree: Pour the green cilantro and spinach puree into the pot along with the remaining chicken broth. Stir everything together until well combined.
Nestle the Chicken: Place the seared chicken thighs on top of the rice mixture. Make sure they are mostly submerged in the liquid.
Cook the Dish: Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes.
Add Peas and Rest: After 20 minutes, stir in the frozen peas, cover the pot again, and remove it from the heat. Let it rest off the heat for an additional 5 minutes. This allows the flavors to meld beautifully.
Fluff and Serve: Use a fork to fluff the rice, mixing it with the chicken and other ingredients. Serve it warm as a hearty dish that everyone will enjoy.
How to Serve Peruvian Chicken and Rice
To serve Peruvian Chicken and Rice, ladle the rice and chicken into bowls. You can garnish each bowl with extra chopped cilantro or a squeeze of fresh lime for added flavor. This dish pairs well with a simple salad or some crusty bread on the side. It’s perfect for both casual weeknight dinners and special occasions.
How to Store Peruvian Chicken and Rice
If you have any leftovers, store them in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. To reheat, add a splash of chicken broth to the pot or microwave-safe dish to prevent the rice from drying out. Heat until warm throughout.
Tips to Make Peruvian Chicken and Rice
- Choose Bone-in Thighs: Bone-in chicken thighs add more flavor and moisture to the dish. Avoid using skinless chicken for this recipe.
- Use Fresh Herbs: While you can use dried herbs, fresh cilantro and spinach will give the best flavor and color.
- Adjust Spices: Feel free to adjust the amount of cumin or add other spices if you want to tweak the flavor.
- Don’t Skip the Resting Time: Allowing the dish to rest after cooking helps the flavors to develop even more and prevents the rice from being too wet.
Variations
You can customize this recipe to suit your taste. Here are a few suggestions:
- Add More Vegetables: Feel free to add other vegetables like carrots, corn, or green beans to make it even more nutritious.
- Spice It Up: If you enjoy spicy food, consider adding diced jalapeños or red pepper flakes to the sautéed vegetables.
- Leave Out the Peas: If you’re not a fan of peas, you can omit them or substitute them with another vegetable, like zucchini.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. However, they may cook faster and could be less juicy. Consider reducing the cooking time to avoid overcooking.
Can I make this recipe in advance?
Yes! You can prepare the dish a day ahead and reheat it when you’re ready to serve. Just ensure to store it properly in the fridge.
What can I serve with Peruvian Chicken and Rice?
This dish is a complete meal on its own, but you can serve it with a simple green salad, avocado slices, or some crusty bread.
In summary, Peruvian Chicken and Rice is a flavorful and fulfilling dish that is sure to impress your family and friends. It’s packed with great ingredients and is relatively simple to prepare. Once you try this recipe, it may become a new favorite in your household! Enjoy cooking and savoring this delicious meal.
Print
Peruvian Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and easy-to-make dish that combines savory chicken, vibrant vegetables, and perfectly cooked rice, showcasing the flavors of Peru.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 Tbsp vegetable oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1.5 cups long-grain white rice, rinsed
- 2 cups chicken broth
- 1 cup fresh cilantro (leaves and stems)
- 1 cup fresh spinach
- 1 tsp ground cumin
- Salt and black pepper, to taste
Instructions
- Sear the chicken: Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Place the chicken skin-side down in the hot oil and sear for about 5 to 7 minutes until golden and crispy. Flip and cook for an additional 2 minutes. Remove and set aside.
- Prepare the green puree: In a blender, combine cilantro, spinach, and half a cup of chicken broth. Blend until smooth and vibrant green.
- Sauté the vegetables: In the same pot, add onion and bell pepper. Sauté over medium heat until softened, about 4 to 5 minutes. Add garlic and cumin, cooking for an additional minute until fragrant.
- Toast the rice: Stir in the rinsed rice and toast for about 1 minute.
- Add the green puree: Pour the cilantro and spinach mixture along with remaining chicken broth into the pot. Stir well.
- Nestle the chicken: Place the seared chicken thighs on top of the rice mixture, ensuring they are mostly submerged.
- Cook the dish: Bring to a boil over high heat, then reduce to low. Cover and simmer for 20 minutes.
- Add peas and rest: After 20 minutes, stir in the frozen peas. Cover and remove from heat, letting it rest for an additional 5 minutes.
- Fluff and serve: Use a fork to fluff the rice, mixing it with the other ingredients. Serve warm.
Notes
For best flavor, use fresh herbs and adjust spices to your taste. Let the dish rest after cooking to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Peruvian Chicken, Rice, One Pot Meal, Easy Dinner, Family Recipe