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Peruvian Chicken and Rice is a comforting dish that brings vibrant flavors to your table. Imagine tender chicken pieces, aromatic spices, and perfectly cooked rice all mingling together in one pot. This recipe is a delightful blend of simplicity and taste, making it a go-to for busy weeknights or a cozy weekend meal. Let's dive into this flavorful journey and create something truly special.
Peruvian Chicken and Rice Recipe
Ingredients:
- 1 whole cut into pieces chicken
- 2 cups rice
- 1 large chopped onion
- 2 cloves minced garlic
- 1 cup peas
- 1 cup diced carrots
- 2 tbsp vegetable oil
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp to taste salt
- 0.5 tsp to taste black pepper
Instructions:
- Heat the oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, cook until softened.
- Add the chicken pieces and brown them on all sides.
- Stir in the cumin, turmeric, salt, and pepper.
- Add the rice, chicken broth, peas, and carrots. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and serve hot.
What You Will Need to Make This Dish
Read more: Peruvian Rice and Chicken Recipe
What you will need to make Peruvian Chicken and Rice
- Chicken: Provides rich protein and flavor, forming the hearty base of the dish.
- Rice: Absorbs the spices and broth, creating a fluffy, flavorful bed for the chicken.
- Onion: Adds sweetness and depth, enhancing the overall taste.
- Garlic: Infuses the dish with a robust, aromatic flavor.
- Peas and carrots: Bring color, texture, and a hint of sweetness.
- Vegetable oil: Used for sautéing, ensuring ingredients cook evenly and develop flavor.
- Chicken broth: Adds moisture and a savory depth, cooking the rice perfectly.
- Cumin: Provides a warm, earthy flavor essential to the dish.
- Turmeric: Adds a vibrant color and subtle, unique taste.
Essential Tools and Instruments
What tools/instruments will be needed to make Peruvian Chicken and Rice Recipe
- Large pot: Essential for browning chicken and cooking rice together, ensuring even heat distribution and proper cooking.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, helping to mix spices and rice thoroughly.
- Measuring cups: Necessary for accurately measuring rice and broth, ensuring the right consistency and flavor.
- Sharp knife: Crucial for chopping onions and dicing carrots, making prep work efficient and precise.
- Cutting board: Provides a stable surface for chopping vegetables and cutting chicken, keeping the kitchen clean and organized.
Peruvian Chicken and Rice Recipe
A delicious and flavorful Peruvian dish with chicken and rice.
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Ingredients:
Main Ingredients
- 1 whole Chicken cut into pieces
- 2 cups Rice
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 cup Peas
- 1 cup Carrots diced
- 2 tbsp Vegetable oil
- 4 cups Chicken broth
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Salt to taste
- 0.5 tsp Black pepper to taste
Instructions:
- 1. Heat the oil in a large pot over medium heat.
- 2. Add the chopped onion and minced garlic, cook until softened.
- 3. Add the chicken pieces and brown them on all sides.
- 4. Stir in the cumin, turmeric, salt, and pepper.
- 5. Add the rice, chicken broth, peas, and carrots. Bring to a boil.
- 6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 7. Fluff the rice with a fork and serve hot.
Notes:
This dish is best served with a side of fresh salad or avocado slices.
Read more: Peruvian Pork Stew Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook chicken and rice as directed.
- Let everything cool completely.
- Store in an airtight container.
- Refrigerate up to 3 days.
Freezing Instructions
- Cool the dish fully.
- Place in a freezer-safe container.
- Label with date.
- Freeze up to 3 months.
- Thaw in fridge overnight.
- Reheat on stove or microwave.
Did you know that adding a splash of beer to the chicken broth can enhance the flavor of this Peruvian Chicken and Rice dish? It adds a subtle depth that makes the dish even more savory.
Frequently Asked Questions
FAQ:
How long does it take to cook the chicken?
It takes about 20-25 minutes to cook the chicken pieces until they are browned and cooked through.
Can I use brown rice instead of white rice?
Yes, but you may need to adjust the cooking time and liquid amount as brown rice takes longer to cook.
What can I use as a substitute for chicken broth?
You can use vegetable broth or water with a bouillon cube as a substitute.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add bell peppers, corn, or any other vegetables you like.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
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