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- 4 chicken thighs (bone-in, skin-on) - 2 cups jasmine rice - 1 onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon turmeric - 1/4 teaspoon black pepper - 1/4 teaspoon salt (adjust to taste) - 1 1/2 cups chicken broth - 1 cup frozen peas - 2 tablespoons olive oil To make this dish, I start with chicken thighs. They add rich flavor and stay juicy. I choose jasmine rice for its delicate taste and unique aroma. Onions and garlic bring a strong base flavor. Bell peppers add color and sweetness. Cumin and paprika give warmth, while turmeric adds a lovely golden hue. I season with black pepper and salt, adjusting salt to your liking. The chicken broth enhances the dish, bringing everything together. The peas add a pop of color and nutrition. - Fresh cilantro - Lemon wedges I like to finish my dish with fresh cilantro. It adds brightness and freshness. Lemon wedges give a nice zing when squeezed over the meal. They balance the flavors perfectly. - Large skillet - Measuring cups and spoons - Knife and cutting board For this recipe, I use a large skillet. It gives plenty of room to cook the chicken and rice evenly. Measuring cups and spoons help me get the right amounts. A good knife and cutting board make chopping easy and safe. Gather these tools, and you are ready to create a delicious meal! {{ingredient_image_1}} 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Place 4 chicken thighs, skin side down, in the skillet. 3. Sear the chicken for about 5-7 minutes until the skin turns golden brown. 4. Flip the chicken and cook for another 5 minutes. 5. Remove the chicken from the skillet and set aside for later use. 1. In the same skillet, add 1 finely chopped onion. 2. Sauté the onion for 3-4 minutes until it softens. 3. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant. 4. Add 1 diced red bell pepper, 1 diced green bell pepper, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. 5. Mix well and cook for another 3-4 minutes until the peppers start to soften. 1. Pour in 2 cups of jasmine rice and toast it in the skillet for about 2 minutes. 2. Stir constantly to avoid burning the rice. 3. Carefully add 1 1/2 cups of chicken broth and bring it to a boil. 4. Return the seared chicken thighs to the skillet, covering them with the rice. 5. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20 minutes. 6. After 20 minutes, sprinkle 1 cup of frozen peas over the top without stirring. 7. Cover again and cook for another 5 minutes to warm the peas through. 8. Remove from heat and let the dish sit for 5 minutes before uncovering. 9. Fluff the rice with a fork and gently mix in the chicken and peas. 10. Serve hot, garnished with fresh cilantro and lemon wedges for extra flavor! To get crispy skin on the chicken, start by searing it. Heat olive oil in your skillet. Place the chicken thighs skin-side down. Cook for 5 to 7 minutes until golden brown. Flip the chicken and cook for another 5 minutes. This method locks in flavor. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F. If you don’t have one, cut into the thickest part. The juices should run clear, not pink. To avoid mushy rice, rinse jasmine rice before cooking. This removes extra starch. Use a 1:1.5 rice-to-broth ratio for fluffy results. When the rice cooks, don’t stir too much. Stirring can break the grains. After cooking, let it sit for 5 minutes. Then, fluff it gently with a fork. This keeps it light and airy. For more flavor, add spices. Consider extra cumin or smoked paprika. You can also use homemade chicken broth for a richer taste. It’s easy to make with leftover bones and veggies. Just simmer them for a few hours. This adds depth and warmth to your dish. Pro Tips Use High-Quality Chicken: Opt for organic or free-range chicken thighs for enhanced flavor and texture in your dish. Toast the Rice: Toasting the jasmine rice before adding the broth enhances its nuttiness and adds depth to the overall flavor. Adjust Seasoning to Taste: Always taste and adjust the seasoning before serving, especially with salt and spices, to suit your preference. Let it Rest: Allow the dish to rest after cooking for a few minutes; this helps the flavors meld and makes for a more enjoyable eating experience. {{image_2}} You can switch up the chicken cuts for this dish. Use chicken breasts if you like leaner meat. Thighs add flavor and juiciness, but breasts work fine too. For vegetables, you can use zucchini or carrots instead of the bell peppers. They add color and taste. You can even toss in some corn for a sweet crunch. Peruvian chicken and rice varies by region. In Lima, they often add olives for a salty bite. Others might include hard-boiled eggs for more protein. You can mix in flavors from other cuisines too. Try adding soy sauce for an Asian twist. Or use curry powder for a fun Indian vibe. Pair this dish with a fresh salad. A simple cucumber and tomato salad works well. You can also serve it with fried plantains for a sweet contrast. For presentation, serve it in a big bowl. Top it with cilantro and lemon wedges for a pop of color and flavor. This dish looks great on the table and tastes even better! To keep your Peruvian chicken and rice fresh, let it cool first. You can place it in a shallow dish for quicker cooling. Once it’s at room temp, cover it tightly. Store it in the fridge for up to four days. Always check for any strange smells or colors before eating. To freeze leftovers, let the dish cool completely. Divide it into smaller portions. Place each portion in a freezer-safe bag or container. Seal tightly, and label with the date. You can freeze it for up to three months. For thawing, move it to the fridge overnight before reheating. Reheat your chicken and rice gently. You can use the microwave or stovetop. If using a microwave, cover it to keep moisture. Stir it halfway through to heat evenly. On the stovetop, add a splash of chicken broth to keep it moist. This will help your dish taste fresh and flavorful. If you can't find jasmine rice, do not worry. You can use other types of rice. Here are some good substitutes: - Long-grain rice - Basmati rice - Arborio rice for a creamier texture Each option has its own flavor but will work fine in this dish. Just remember to adjust the cooking time as needed. Yes, you can make this recipe ahead of time. Here are some tips for meal prep and storage: - Cook the chicken and rice, then let it cool. - Store in an airtight container in the fridge for up to 3 days. - Reheat gently on the stove or microwave until hot. This makes it easy to enjoy a tasty meal later. Peruvian chicken and rice is not very spicy. The spices used, like cumin and paprika, add warmth but not heat. If you want a kick, try adding: - A pinch of cayenne pepper - Fresh chili peppers for more heat This way, you can tailor the spice level to your taste. This blog post covered all you need for making Peruvian chicken and rice. We explored the main ingredients, kitchen tools, and step-by-step instructions to guide you. I shared tips for perfecting both chicken and rice, along with variations to suit your taste. Proper storage and reheating tips ensure you enjoy leftovers. In conclusion, cooking this dish is easy and rewarding. Experiment with flavors, and enjoy your meals!

Peruvian Chicken & Rice Delight

A flavorful dish featuring chicken thighs and jasmine rice, seasoned with spices and topped with peas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Peruvian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces chicken thighs (bone-in, skin-on)
  • 2 cups jasmine rice
  • 1 piece onion, finely chopped
  • 3 cloves garlic, minced
  • 1 piece red bell pepper, diced
  • 1 piece green bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon turmeric
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon salt (adjust to taste)
  • 1.5 cups chicken broth
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 piece lemon wedges (for serving)

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add the chicken thighs, skin side down, and sear for about 5-7 minutes until the skin is golden brown. Turn the chicken to cook for another 5 minutes. Remove the chicken and set aside.
  • In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the diced red and green bell peppers, cumin, paprika, turmeric, black pepper, and salt. Stir well and cook for 3-4 minutes until the peppers start to soften.
  • Pour in the jasmine rice and toast it in the skillet for about 2 minutes, stirring constantly to prevent burning.
  • Carefully add the chicken broth and bring to a boil. Return the seared chicken thighs to the skillet, covering them with the rice. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20 minutes.
  • After 20 minutes, sprinkle the frozen peas over the top without stirring and cover again. Cook for another 5 minutes to allow the peas to warm through.
  • Remove from heat and let the dish sit for 5 minutes before uncovering. Fluff the rice with a fork and give it a gentle mix to incorporate the chicken and peas.
  • Serve hot, garnished with fresh cilantro and lemon wedges on the side for an extra zing!

Notes

Adjust salt to taste and serve with lemon wedges for added flavor.
Keyword chicken, one-pot, Peruvian, rice