Description
Ignite your taste buds with this Spicy Peruvian Chicken and Rice , a vibrant and aromatic dish that brings the bold flavors of Peru straight to your kitchen! Juicy chicken thighs are marinated in a zesty blend of spices, lime juice, and aji amarillo (Peruvian yellow chili), then cooked alongside fragrant cilantro-infused rice. This one-pan wonder is packed with heat, citrusy brightness, and earthy undertones, making it a perfect choice for adventurous eaters or anyone craving something bold and satisfying. Follow along with our step-by-step video tutorial to whip up this easy yet impressive meal that’s bursting with authentic Peruvian flair. With its rich spices and hearty ingredients, this dish is sure to become a new favorite for bold flavor nights!
Ingredients
Ingredient List:
For the Marinade:
- 1 lb boneless, skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon aji amarillo paste (or substitute with ½ teaspoon cayenne pepper for heat)
- Salt and black pepper, to taste
For the Chicken and Rice:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice (or basmati rice)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup frozen peas (optional, for added color and texture)
- ½ cup fresh cilantro leaves, chopped (plus extra for garnish)
- 1 teaspoon turmeric (optional, for vibrant color)
For Serving:
- Lime wedges (for squeezing over the dish)
- Extra chopped cilantro (for garnish)
Instructions
Marinate the Chicken:
- In a bowl, combine the chicken thighs with olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, aji amarillo paste, salt, and black pepper. Toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
Cook the Chicken:
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (shaking off excess) and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
Prepare the Rice Base:
3. In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the rice, chicken broth, turmeric (if using), and a pinch of salt. Stir well to combine and bring to a boil.
Simmer and Combine:
5. Return the chicken to the skillet, nestling it into the rice mixture. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/75°C).
Finish with Peas and Cilantro:
6. Stir in the frozen peas (if using) and chopped cilantro during the last 2 minutes of cooking. Let the dish sit covered for 5 minutes to allow the flavors to meld.
Serve and Enjoy:
7. Garnish with extra cilantro and serve with lime wedges on the side for an extra burst of citrus. Pair with a simple salad or roasted vegetables for a complete meal.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Main Course
- Cuisine: Peruvian
