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Peruvian Rice and Chicken is a comforting dish that brings vibrant flavors straight to your kitchen. Imagine tender chicken thighs nestled in a bed of fragrant rice, infused with the unique kick of aji amarillo paste. This recipe is a delightful mix of textures and colors, with peas, carrots, and red bell pepper adding a fresh crunch. Perfect for a family dinner or a cozy night in, this dish is sure to become a favorite.
Ingredients:
- 2 cups rice
- 4 pieces bone-in, skin-on chicken thighs
- 1 cup fresh or frozen peas
- 1 cup diced carrots
- 1 cup diced red bell pepper
- 1 large chopped onion
- 3 cloves minced garlic
- 2 tablespoons aji amarillo paste
- 4 cups chicken broth
- 1 bunch chopped cilantro
- to taste salt
- to taste black pepper
Instructions:
- Season the chicken thighs with salt and pepper.
- In a large pot, heat some oil over medium heat and brown the chicken thighs on both sides. Remove and set aside.
- In the same pot, add the chopped onion and garlic, and sauté until translucent.
- Add the aji amarillo paste and cook for another minute.
- Add the rice, stirring to coat it with the onion mixture.
- Pour in the chicken broth, and return the chicken thighs to the pot. Bring to a boil, then reduce to a simmer.
- Add the peas, carrots, and red bell pepper. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
- Stir in the chopped cilantro before serving.
What You Will Need
Read more: Peruvian Potato Chicken Salad Recipe
What you will need to make Peruvian rice and chicken
- Rice: Absorbs all the flavors, creating a hearty base for the dish.
- Chicken thighs: Adds rich, savory taste and tender texture.
- Peas and carrots: Provide sweetness and color, balancing the savory elements.
- Red bell pepper: Adds a slight crunch and vibrant color.
- Onion: Gives a sweet, aromatic foundation to the dish.
- Garlic: Infuses the dish with a deep, pungent flavor.
- Aji amarillo paste: Brings a unique, spicy kick essential for authentic Peruvian flavor.
- Chicken broth: Enhances the overall flavor, making the rice more savory.
- Cilantro: Adds a fresh, citrusy finish to the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Peruvian Rice and Chicken Recipe
- Large pot: Essential for browning chicken and cooking rice together, ensuring even heat distribution and flavor integration.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, helping to mix everything thoroughly.
- Measuring cups: Crucial for accurately measuring rice, broth, and other ingredients to maintain the recipe's balance.
- Chef's knife: Necessary for chopping vegetables and herbs finely, ensuring even cooking and flavor distribution.
- Cutting board: Provides a stable surface for safely chopping vegetables and herbs, keeping the kitchen organized.
Peruvian Rice and Chicken Recipe
A flavorful and hearty Peruvian dish combining rice, chicken, and vibrant spices.
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Ingredients:
Main Ingredients
- 2 cups Rice
- 4 pieces Chicken Thighs bone-in, skin-on
- 1 cup Peas fresh or frozen
- 1 cup Carrots diced
- 1 cup Red Bell Pepper diced
- 1 large Onion chopped
- 3 cloves Garlic minced
- 2 tablespoons Aji Amarillo Paste
- 4 cups Chicken Broth
- 1 bunch Cilantro chopped
- to taste Salt
- to taste Black Pepper
Instructions:
- 1. Season the chicken thighs with salt and pepper.
- 2. In a large pot, heat some oil over medium heat and brown the chicken thighs on both sides. Remove and set aside.
- 3. In the same pot, add the chopped onion and garlic, and sauté until translucent.
- 4. Add the aji amarillo paste and cook for another minute.
- 5. Add the rice, stirring to coat it with the onion mixture.
- 6. Pour in the chicken broth, and return the chicken thighs to the pot. Bring to a boil, then reduce to a simmer.
- 7. Add the peas, carrots, and red bell pepper. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
- 8. Stir in the chopped cilantro before serving.
Notes:
This dish is best enjoyed fresh but can be stored in the fridge for up to 3 days.
Read more: Peruvian Seafood Stew
Nutrition value:
Calories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 50mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook the rice and chicken as per the recipe.
- Let everything cool completely.
- Store in an airtight container in the fridge for up to 3 days.
Freezing Instructions
- Cook the rice and chicken as per the recipe.
- Allow the dish to cool completely.
- Transfer to a freezer-safe container or bag.
- Label with the date.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight.
- Warm on the stove or in the microwave until heated through.
Using aji amarillo paste in this recipe not only adds a unique flavor but also gives the dish its vibrant color, making it visually appealing as well as delicious.
Frequently Asked Questions
FAQ:
How long does it take to cook the Peruvian Rice and Chicken?
It takes about 45 minutes from start to finish.
Can I use chicken breasts instead of thighs?
Yes, but thighs add more flavor and stay juicier.
What can I substitute for aji amarillo paste?
You can use a mix of yellow bell pepper and a bit of hot sauce.
Is it okay to use brown rice instead of white rice?
Yes, but you'll need to adjust the cooking time and liquid.
Can I make this dish ahead of time?
Absolutely, it reheats well and flavors meld even better.
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