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Peruvian Chicken and Rice

A comforting dish combining tender chicken and fragrant rice with classic Peruvian flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken (bone-in recommended) Bone-in chicken adds more flavor.
  • 2 cups Rice (white or brown) Adjust cooking time for brown rice.
  • 3 cloves Garlic, minced Cook until fragrant.
  • 1 teaspoon Cumin Enhances the flavor profile of the dish.
  • 1-2 tablespoons Aji amarillo paste Adjust for desired spice level.
  • 1 lime Lime, juiced and zested To garnish and serve with the dish.
  • 1 cup Fresh herbs (such as parsley) Add just before serving for freshness.

Method
 

Cooking
  1. In a large pan, heat some oil over medium heat.
  2. Add garlic and cook until fragrant.
  3. Add chicken and sear until browned.
  4. Stir in the cumin and aji amarillo.
  5. Add the rice and stir to combine.
  6. Pour in water or chicken broth to cover the rice, bring to a boil.
  7. Reduce heat, cover, and cook until rice is tender.
Serving
  1. Garnish with lime and fresh parsley before serving.
  2. Serve hot, straight from the pan with lime wedges on the side.

Notes

Store leftovers in an airtight container in the fridge for up to three days. This dish can be frozen but should be thawed in the fridge before reheating. Use bone-in chicken for more flavor, and adjust aji amarillo to control spice level.