Description
Peruvian Chicken Rice is a flavorful one-pan dish combining tender, spiced chicken with fragrant rice and vegetables. This easy-to-make recipe features classic Peruvian-inspired spices like cumin, paprika, and turmeric, bringing warm, earthy flavors to a wholesome meal. Perfect for a quick family dinner, it is garnished with fresh cilantro and a splash of lime for brightness.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
Vegetables
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- ½ cup frozen peas
Rice and Broth
- 1 cup long-grain white rice
- 2 cups chicken broth
Garnish
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the oil: Warm the olive oil in a large skillet over medium heat to prepare it for cooking the chicken.
- Cook and season chicken: Add the diced chicken to the skillet and season with salt, pepper, cumin, paprika, and turmeric. Stir to coat evenly.
- Brown the chicken: Cook the chicken for 6-8 minutes, stirring occasionally, until it is browned on all sides and cooked through.
- Set chicken aside: Remove the cooked chicken from the skillet and place it on a plate to set aside while you cook the vegetables.
- Sauté vegetables: In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
- Add rice: Stir in the long-grain white rice with the vegetables and cook for 2 minutes, allowing the rice to soak up the flavors in the pan.
- Add broth and simmer: Pour in the chicken broth and bring it to a boil. Then reduce the heat, cover the skillet, and let the rice simmer gently for 15-20 minutes until tender and the liquid is absorbed.
- Combine peas and chicken: Stir in the frozen peas and return the cooked chicken to the skillet.
- Heat through: Let the entire mixture cook together for an additional 2-3 minutes until heated thoroughly.
- Garnish and serve: Sprinkle fresh chopped cilantro over the dish and serve with lime wedges on the side for a fresh, citrusy flavor.
- Enjoy your meal: Serve warm and enjoy this easy and vibrant Peruvian-inspired chicken and rice dish.
Notes
- Use long-grain white rice for best texture; jasmine rice works well too.
- If you prefer, you can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust spices to taste for more or less heat and flavor intensity.
- For a complete meal, serve with a side of sautéed greens or a simple salad.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
