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peruvian-rice-and-chicken-recipe

Peruvian Rice and Chicken Recipe

A flavorful and hearty Peruvian dish combining rice, chicken, and vibrant spices.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Peruvian
Servings 4 servings
Calories 600 kcal

Equipment

  • Large pot
  • Cutting board
  • Knife

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.

Nutrition value:

Calories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 50mgCalcium: 100mgIron: 4mg

Keywords:

Keyword Chicken, Peruvian, Rice
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