Cooking is more than a daily chore; it’s a journey of flavors, experiences, and the discovery of culture. When I first tasted Peruvian chicken rice, I was transported to a vibrant street market in Lima.
The aroma of spices filled the air, drawing me closer to a sizzling grill where juicy chicken met fluffy, golden rice. If you’re wondering what makes this dish so special, let me take you on a flavorful journey.
What is Peruvian Chicken Rice?
Peruvian chicken rice, or Arroz con Pollo, is a beloved dish in Peru, celebrated for its bright colors and tantalizing flavors. It features marinated chicken served with a fragrant, seasoned rice dish that often includes saffron or turmeric for that stunning yellow hue.
The marriage of spices, herbs, and textures creates a delightful experience, pleasing both the palate and the eyes.
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Why You’ll Love This Peruvian Chicken Rice
Imagine a plate of tender chicken glistening with marinade, paired with golden, fluffy rice studded with peas and vibrant green herbs. The combination is simply irresistible.
- Flavor Explosion: Each bite offers a medley of spices and seasonings that dance on your taste buds.
- Versatile Dish: It’s perfect for both weeknight dinners and special gatherings.
- Nutritious and Balanced: Packed with protein, grains, and vegetables, it’s a wholesome meal.
The Ingredients
Let’s gather our ingredients before getting started. Here’s what you’ll need for this delightful dish:
For the Chicken:
- 1.5–2 pounds of chicken (thighs, breasts, or your preferred cut)
- 2 tablespoons of cooking oil of your choice
- 2 tablespoons of fresh lime juice or white vinegar
- 2–3 garlic cloves, minced finely
- 1 teaspoon of smoked paprika powder
- 1 tablespoon of ground cumin
- 1 teaspoon of kosher salt
- ½ teaspoon of freshly cracked black pepper
For the Green Sauce:
- 1 tablespoon of extra virgin olive oil
- 1 cup of packed fresh cilantro leaves
- 2 whole jalapeño peppers, coarsely chopped
- ½ cup of mayonnaise
- 1 tablespoon of freshly squeezed lemon or lime juice
- ¼ cup of sour cream
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper, to taste
For the Peruvian Yellow Rice:
- 1 cup of jasmine rice
- 2 cups of chicken broth or stock
- 1 tablespoon of butter or oil
- 1 teaspoon of turmeric powder
- 2–3 garlic cloves, minced
- ¼ teaspoon each of cumin powder, onion powder, salt, and black pepper
- ¼ cup of finely chopped onion
- 1 cup of frozen peas
- 1 small bay leaf
Step-by-Step Instructions
Let’s dive into the cooking process! Follow these steps closely for an explosion of flavors.
Step 1: Marinate the Chicken
Start by mixing the cooking oil, lime juice, minced garlic, smoked paprika, ground cumin, salt, and black pepper in a large bowl. Toss the chicken pieces in this marinade, ensuring they’re well-coated. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to penetrate the chicken.
Step 2: Prepare the Green Sauce
While the chicken is marinating, let’s make the green sauce. Blend together extra virgin olive oil, cilantro, jalapeños, mayonnaise, lemon juice, sour cream, and minced garlic. Adjust the seasoning with salt and pepper to your liking. This zesty sauce will add an incredible kick to the chicken and rice once plated.
Step 3: Cook the Chicken
In a large skillet or Dutch oven, heat some oil over medium-high heat. When hot, add the marinated chicken. Sear it on all sides until it develops a beautiful golden crust. This should take about 5-7 minutes. Don’t rush this step; the more caramelization, the more flavor!
Step 4: Add the Rice and Spices
Once the chicken is golden, remove it from the skillet and set it aside. In the same pan, add butter or oil and sauté the chopped onion until it becomes translucent. Add minced garlic, turmeric, cumin, onion powder, salt, and black pepper, stirring constantly for about a minute until fragrant.
Next, stir in the rice, ensuring it’s coated with the spices. This step adds depth to the rice. Now, pour in the chicken broth and nestle the chicken pieces back into the pan. Toss in the bay leaf. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes.
Step 5: Add Peas and Finish Cooking
When the rice is nearly done, add the frozen peas. Fluff everything with a fork after the cooking time. Cover and let it rest for a few minutes. This will help the flavors meld beautifully.
Step 6: Serve and Enjoy!
Spoon generous portions of the chicken and rice onto plates. Drizzle with the green sauce and watch your guests’ faces light up. Believe me, this is the moment you’ve been waiting for!
Tips & Tricks
- Choosing Chicken: Thighs are ideal for juiciness, but feel free to use your favorite cut.
- Resting Time: Allow the chicken to rest after cooking for that extra juiciness.
- Flavor Variations: Experiment with different spices to cater to your taste.
- Stock Preference: Using homemade chicken stock will deepen the flavor of your dish.
- Make it Ahead: This dish holds well, making it perfect for meal prep.
Nutrition Information
Per serving (approximately), you can expect the following nutritional benefits:
- Calories: 600
- Protein: 40g
- Carbohydrates: 45g
- Fats: 25g
- Fiber: 5g
Not only does this dish taste incredible, but it’s also nourishing and satisfying!
Can I Store Peruvian Chicken Rice?
Absolutely! This dish stores wonderfully. You can keep leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove, adding a splash of chicken broth if needed to maintain moisture.
What Can I Serve with Peruvian Chicken Rice?
Right alongside your chicken and rice, consider these side dishes:
- Grilled Vegetables: Bright and fresh, they complement hearty meals well.
- Plantains: Sweet fried plantains offer a delightful contrast.
- Salad: A light green salad with a tangy dressing balances the richness of the dish.
- Corn on the Cob: Seasonal corn enhances the meal with sweetness.
- Yuca Fries: Crispy yuca fries are a fantastic, crunchy addition.
Variations
Feeling adventurous? Here are some great variations to switch things up:
- Vegetarian Version: Use your favorite plant-based protein and vegetable broth for a delightful twist.
- Spicy Chicken: Add more jalapeños or even some chili flakes to the marinade for an extra kick.
- Coconut Rice: Swap chicken broth for coconut milk in the rice for a creamy texture and tropical flavor.
- Pineapple Fried Rice: Stir in some pineapple chunks for a sweet contrast and a new flavor dimension.
- Herb Variations: Experiment with parsley or mint instead of cilantro to change up the flavor profile.
Peruvian Chicken Rice
Equipment
- Skillet
Ingredients
For the Chicken:
- 1.5 –2 pounds of chicken thighs, breasts, or your preferred cut
- 2 tablespoons of cooking oil of your choice
- 2 tablespoons of fresh lime juice or white vinegar
- 2 –3 garlic cloves minced finely
- 1 teaspoon of smoked paprika powder
- 1 tablespoon of ground cumin
- 1 teaspoon of kosher salt
- ½ teaspoon of freshly cracked black pepper
For the Green Sauce:
- 1 tablespoon of extra virgin olive oil
- 1 cup of packed fresh cilantro leaves
- 2 whole jalapeño peppers coarsely chopped
- ½ cup of mayonnaise
- 1 tablespoon of freshly squeezed lemon or lime juice
- ¼ cup of sour cream
- 2 garlic cloves minced
- Kosher salt and freshly ground black pepper to taste
- For the Peruvian Yellow Rice:
- 1 cup of jasmine rice
- 2 cups of chicken broth or stock
- 1 tablespoon of butter or oil
- 1 teaspoon of turmeric powder
- 2 –3 garlic cloves minced
- ¼ teaspoon each of cumin powder onion powder, salt, and black pepper
- ¼ cup of finely chopped onion
- 1 cup of frozen peas
- 1 small bay leaf
Instructions
Step 1: Marinate the Chicken
- Start by mixing the cooking oil, lime juice, minced garlic, smoked paprika, ground cumin, salt, and black pepper in a large bowl. Toss the chicken pieces in this marinade, ensuring they’re well-coated. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to penetrate the chicken.
Step 2: Prepare the Green Sauce
- While the chicken is marinating, let’s make the green sauce. Blend together extra virgin olive oil, cilantro, jalapeños, mayonnaise, lemon juice, sour cream, and minced garlic. Adjust the seasoning with salt and pepper to your liking. This zesty sauce will add an incredible kick to the chicken and rice once plated.
Step 3: Cook the Chicken
- In a large skillet or Dutch oven, heat some oil over medium-high heat. When hot, add the marinated chicken. Sear it on all sides until it develops a beautiful golden crust. This should take about 5-7 minutes. Don’t rush this step; the more caramelization, the more flavor!
Step 4: Add the Rice and Spices
- Once the chicken is golden, remove it from the skillet and set it aside. In the same pan, add butter or oil and sauté the chopped onion until it becomes translucent. Add minced garlic, turmeric, cumin, onion powder, salt, and black pepper, stirring constantly for about a minute until fragrant.
- Next, stir in the rice, ensuring it’s coated with the spices. This step adds depth to the rice. Now, pour in the chicken broth and nestle the chicken pieces back into the pan. Toss in the bay leaf. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes.
Step 5: Add Peas and Finish Cooking
- When the rice is nearly done, add the frozen peas. Fluff everything with a fork after the cooking time. Cover and let it rest for a few minutes. This will help the flavors meld beautifully.
Step 6: Serve and Enjoy!
- Spoon generous portions of the chicken and rice onto plates. Drizzle with the green sauce and watch your guests’ faces light up. Believe me, this is the moment you’ve been waiting for!
Notes
- Choosing Chicken: Thighs are ideal for juiciness, but feel free to use your favorite cut.
- Resting Time: Allow the chicken to rest after cooking for that extra juiciness.
- Flavor Variations: Experiment with different spices to cater to your taste.
- Stock Preference: Using homemade chicken stock will deepen the flavor of your dish.
- Make it Ahead: This dish holds well, making it perfect for meal prep.
Nutrition
Frequently Asked Questions
1. Can I use brown rice instead of jasmine rice?
Yes! Brown rice is a healthier option, but remember it has a different cooking time. You’ll need to adjust the liquid and cooking time accordingly.
2. Can I make this dish in a slow cooker?
Definitely. Sear the chicken first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours, or until the chicken is tender and the rice is fully cooked.
3. Is this dish gluten-free?
Yes, as long as the broth you use is gluten-free. Always double-check ingredient labels to be safe!
4. How do I adjust the spice level?
You can easily control the heat by adding more or fewer jalapeños and adjusting the amount of black pepper used. For milder flavors, deseed the jalapeños.
5. Can I freeze Peruvian chicken rice?
Yes! Freeze in portions for quick meals. Just remember to thaw it in the fridge overnight and reheat thoroughly before eating.
Yes! Freeze in portions for quick meals. Just remember to thaw it in the fridge overnight and reheat thoroughly before eating.
Conclusion
Peruvian chicken rice is more than a meal; it’s an experience filled with warmth and flavor. From the tender chicken, and the fragrant rice, to the zesty green sauce, each bite tells a story. Whether you’re hosting a gathering or enjoying a cozy dinner at home, this dish is sure to impress. So fire up your kitchen and give it a try. You won’t be disappointed. Enjoy the journey!
