A colorful plate of Peruvian chicken and rice, garnished with fresh herbs.

Peruvian Chicken and Rice: 7 Reasons to Savor This Dish

BySavannah Brooks
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Savor Peruvian Chicken

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. That’s why I’m here to introduce you to the culinary masterpiece that is Peruvian Chicken and Rice. It’s got flavor, it’s filling, and it doesn’t involve a PhD in cooking to pull off. Grab your apron, and let’s dive into this flavor fiesta.

Why This Recipe is Awesome

First things first: this recipe is fantastic for so many reasons. First off, it’s a one-pot wonder. That means less time spent washing dishes and more time enjoying your delicious creation. Also, it’s idiot-proof. Seriously, even I didn’t mess it up, which says a lot. You get the juicy, tender chicken combined with fluffy rice all in one go. It’s like a big hug for your taste buds.

And let’s talk flavors. We’re talking about a heavenly blend of spices like cumin and paprika that will make your kitchen smell like a Peruvian paradise. Plus, if you’re trying to impress someone—maybe your crush, or just yourself—this dish will knock their (or your own) socks off. Just think of the bragging rights you’ll earn.

Ingredients You’ll Need

Let’s hit the grocery store, shall we? Here’s what you need to gather to whip up this gem.

  • 2 cups of rice (white or brown, your choice)
  • 4 chicken thighs (gotta love the rich flavor)
  • 1 onion, chopped (not crying, I promise)
  • 3 garlic cloves, minced (vampires beware)
  • 1 bell pepper, diced (any color will do)
  • 2 cups chicken broth (the magic elixir)
  • 1 tablespoon cumin (a party in your mouth)
  • 1 tablespoon paprika (trust me, it’s essential)
  • Salt and pepper to taste (sprinkle away!)
  • 2 tablespoons olive oil (your go-to cooking buddy)
  • 1/4 cup cilantro, chopped (a little green never hurt)

Easy peasy, right? Now let’s get to cooking!

Step-by-Step Instructions

Time to break it down and get cookin’. Follow these easy steps, and soon you’ll be the master of Peruvian chicken and rice.

  1. Heat olive oil in a large pot over medium heat. The oil should shimmer like it’s ready for action.
  2. Add the chicken thighs and brown on both sides. Aim for that golden brown magic but don’t get too fancy—they’ll cook more later.
  3. Remove chicken and set it aside. Don’t be sad; it will return, I promise.
  4. Add onion, garlic, and bell pepper to the pot. Sauté until everything is soft and your kitchen smells like a dream.
  5. Stir in the rice and spices, mixing well. It’s a little rice spa day in there, so get it nice and cozy.
  6. Add the chicken broth and bring to a boil. This is where the magic starts to happen.
  7. Return the chicken to the pot, cover it up, and reduce heat to low. It’s a cozy place for everything to mingle.
  8. Cook for 20-25 minutes or until the rice is tender and the chicken has turned tender and flavorful. You can always peek but don’t lift the lid too much.
  9. Garnish with cilantro before serving. This is where you can really flex your cooking muscles and make it look pretty.

Peruvian Chicken and Rice: 7 Reasons to Savor This Dish

Common Mistakes to Avoid

Now that you know how to make this delicious dish, let me save you from some common blunders. You’re welcome.

  • Not browning the chicken: Just putting raw chicken in there doesn’t taste as good. Trust me.
  • Cooking the rice too long: Nobody wants mushy rice. Pay attention to the time, okay?
  • Ignoring the broth: Chicken broth is what makes this dish so flavorful. Water won’t cut it.
  • Overloading with spices: Less is more, my friend. You want a symphony, not a chaotic rock concert.

Alternatives & Substitutions

Alright, let’s say you’re missing a few ingredients. No worries, I got you covered.

  • Rice: Don’t have rice? Quinoa is a great substitute. High-five to health!
  • Chicken thighs: If you’re more of a breast person, that works too. Just adjust the cook time a little.
  • Spices: Don’t have cumin or paprika? Old Bay might just do the trick. Who knew?
  • Broth: If chicken broth is MIA, go for vegetable broth. It’ll still taste awesome.
  • Cilantro: Not a fan? Try parsley or just leave it out. Life is all about choices.

FAQ

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Just stick with something that adds flavor.

What can I serve this with? Oh, anything you want. A side of avocado or a chilled drink would pair perfectly.

Can I make this ahead of time? Yes! Just refrigerate and reheat. Easy peasy.

Is this dish spicy? Not particularly. It’s flavorful but not on fire. Adjust with extra spices if you want to feel the heat!

Can I use other meats? Absolutely! Just keep an eye on the cooking time for different proteins.

How do I know when it’s done? If the rice is tender and the chicken is cooked, you’re golden.

Peruvian Chicken and Rice: 7 Reasons to Savor This Dish

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Peruvian chicken and rice is not just a dish; it’s your next dinner party’s star attraction. So roll up those sleeves and get cooking, my friend. The kitchen is calling, and this time, it’s saying “fiesta!"

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Peruvian Chicken and Rice

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
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Description

A flavorful one-pot Peruvian chicken and rice dish that’s easy to make and bound to impress.

Ingredients

  • 2 cups of rice (white or brown)
  • 4 chicken thighs
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, diced
  • 2 cups chicken broth
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup cilantro, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chicken thighs and brown on both sides.
  3. Remove chicken and set it aside.
  4. Add onion, garlic, and bell pepper to the pot. Sauté until everything is soft.
  5. Stir in the rice and spices, mixing well.
  6. Add the chicken broth and bring to a boil.
  7. Return the chicken to the pot, cover it up, and reduce heat to low.
  8. Cook for 20-25 minutes or until the rice is tender and the chicken is cooked through.
  9. Garnish with cilantro before serving.

Notes

Pay attention to browning the chicken and cooking the rice to avoid mushiness.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: One-Pot Cooking
  • Cuisine: Peruvian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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