If you crave something packed with bold flavors and comforting textures, this Peruvian Chicken with Garlic Butter Rice Recipe is about to become your new go-to. Juicy, tender chicken infused with a vibrant marinade pairs perfectly with buttery, garlicky rice that’s fluffy and satisfying. It’s a dish that makes every meal feel special yet wonderfully easy to pull together — and trust me, once you taste that punch of cumin, lime, and paprika mingling with rich garlic butter, you’ll be hooked forever.
Ingredients You’ll Need
Gathering these straightforward, accessible ingredients will set you up for success. Each one plays a crucial role, creating layers of savory, tangy, and buttery flavors that bring this dish to life.
- 2.5 lb chicken pieces: Choose your favorite cuts for juicy, tender results that soak up the marinade beautifully.
- 1 tbsp garlic powder or 3 minced garlic cloves: Garlic adds essential aromatic depth to both chicken and rice.
- 2 tsp cumin powder: This warm spice gives the chicken its authentic Peruvian character and gentle earthiness.
- 1 tbsp paprika powder: For that deep red color and mildly smoky flavor; smoked paprika is ideal but plain works fine too.
- 4 tbsp soy sauce: Adds umami richness and saltiness that balances the tang of lime.
- 2 tbsp fresh lime juice: Brightens the chicken with a fresh, zesty lift that’s essential to the marinade.
- 1 tbsp olive oil (for marinade): Helps the chicken stay moist and promotes browning in the oven.
- 4 minced garlic cloves (for rice): The garlic butter rice hinges on this intense, fragrant garlic flavor.
- 1/2 finely diced onion: Builds savory sweetness foundational to the rice’s character.
- 1 tbsp olive oil (for rice): Sautéing the onion and garlic to perfection creates a luscious base.
- 2 cups long grain rice (uncooked): This fluffy, separate-grain rice is perfect for soaking up the buttery garlic goodness.
- 2 cups chicken broth / stock: Adds depth and rich savory notes to the rice as it cooks.
- 1 cup water: Balances the cooking liquid to ensure perfectly tender rice.
- 2 – 4 tbsp butter: The star of the rice side, melting into each grain for a luscious finish.
- Salt and pepper: To taste, enhancing every element without overpowering.
How to Make Peruvian Chicken with Garlic Butter Rice Recipe
Step 1: Make the Marinade
Start by combining your garlic powder or minced garlic, cumin, paprika, soy sauce, lime juice, and olive oil in a small bowl. Whisk everything together until smooth and lump-free. This vibrant mixture is what infuses your chicken with that unmistakable Peruvian flair.
Step 2: Marinate the Chicken
Place the chicken pieces into a ziplock bag or a non-reactive bowl, then pour in the marinade. Make sure each piece is thoroughly coated. The longer you let it rest — ideally overnight — the deeper the flavors will merge, producing a tender juicy bite that sings with every chew. If you’re short on time, freezing the chicken right after marinating allows it to soak in flavors as it defrosts.
Step 3: Roast to Perfection
Preheat your oven to 180C / 350F. Arrange the chicken skin-side up in a baking dish, then slather any leftover marinade on top. Roast for about 45 minutes or until you see a beautiful deep burnt-red golden brown crust forming. This caramelized surface locks in flavor and keeps the chicken wonderfully moist inside.
Step 4: Prepare the Garlic Butter Rice
While your chicken is roasting, heat olive oil in a skillet and gently sauté the finely diced onion with the minced garlic until fragrant and translucent. Add uncooked rice and stir well to coat every grain in that garlicky onion goodness. Pour in chicken broth and water, season with salt and pepper, then cover and simmer gently. Once the liquid is absorbed, mix in the butter — this final touch transforms the rice into a silky, buttery side that perfectly complements the bold chicken.
Step 5: Rest and Serve
Once your chicken has roasted, let it rest for about five minutes. This short pause allows juices to redistribute, so each bite is juicy and tender. Serve alongside your luscious garlic butter rice and consider a fresh green salad or vibrant veggies for contrast and balance.
How to Serve Peruvian Chicken with Garlic Butter Rice Recipe
Garnishes
Brighten things up with a handful of chopped fresh cilantro or parsley sprinkled over the chicken and rice. A wedge or two of lime on the side invites a zesty squeeze, enhancing the meal’s fresh flavors. For a touch of heat, add sliced fresh chilies or a drizzle of spicy ajà sauce to amp up the Peruvian authenticity.
Side Dishes
Keep it simple yet colorful with a crisp green salad dressed with lime vinaigrette to echo the flavors in the chicken marinade. Alternatively, roasted vegetables like sweet potatoes or grilled zucchini offer a sweet and smoky counterpoint that pairs beautifully. For an extra indulgent treat, creamy avocado slices add richness and cool delight.
Creative Ways to Present
For casual entertaining, serve the chicken pieces arranged on a large platter next to a steaming bowl of garlic butter rice. Garnish with herbs, lime wedges, and sliced chilies for a vibrant display. If you want to elevate it further, serve portions in rustic cast iron skillets or on wooden boards garnished with fresh herbs for that warm, inviting vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and rice in airtight containers in the refrigerator. Properly stored, the flavors intensify and the leftovers stay fresh for up to 3 days, making for an easy next-day feast or quick lunch option.
Freezing
This dish freezes exceptionally well. Separate the chicken pieces and rice into freezer-safe containers or bags. When frozen, they keep well for up to 3 months. Just remember to thaw in the refrigerator overnight for best texture and flavor preservation.
Reheating
To reheat, warm the chicken in the oven at a moderate temperature to keep the skin crisp and juicy. The rice reheats beautifully in a microwave or on the stove with a splash of water to restore softness and moisture without drying out.
FAQs
Can I use chicken breasts instead of pieces with skin?
Absolutely, you can substitute chicken breasts if you prefer leaner meat, but keep in mind they may cook faster and won’t have that crispy skin texture. Adjust cooking times accordingly and consider basting with marinade to keep them moist.
Is there a vegetarian version of this Peruvian Chicken with Garlic Butter Rice Recipe?
While the chicken is the star, you could swap it for grilled portobello mushrooms or hearty tofu marinated in the same spices for a delicious vegetarian twist that captures similar flavors.
Can I prepare the marinade in advance?
Yes! The marinade can be mixed ahead of time and stored in the refrigerator for up to 2 days. This makes meal prep even easier, and you can quickly coat the chicken whenever you’re ready to cook.
What kind of rice works best for the garlic butter rice?
Long grain rice is the ideal choice because it cooks up fluffy and separates easily, soaking in the garlic butter flavors without becoming mushy. Avoid short grain or sticky rice for this recipe.
How important is it to rest the chicken after roasting?
Resting the chicken for a few minutes post-roasting is key to keeping it juicy. It allows the meat fibers to relax and the juices to redistribute evenly, preventing dryness and ensuring every bite is tender and flavorful.
Final Thoughts
This Peruvian Chicken with Garlic Butter Rice Recipe is one of those magical meals that feels both comforting and exciting all at once. Whether you’re feeding family or impressing friends, the bold marinade and rich buttery rice never fail to delight. So go ahead, give this recipe a try — your taste buds are in for a real treat!
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Peruvian Chicken with Garlic Butter Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes (excluding marinating time)
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Description
This Peruvian Chicken with Garlic Butter Rice recipe offers a flavorful and aromatic meal featuring tender, marinated chicken roasted to a deep golden brown and paired with rich, buttery garlic rice. The marinade combines traditional Peruvian spices like cumin and smoked paprika with garlic and lime for a vibrant, zesty chicken, complemented perfectly by the savory and creamy rice made with chicken broth and butter.
Ingredients
Marinade
- 2.5 lb (1.2 kg) chicken pieces
- 1 tbsp garlic powder OR 3 garlic cloves, minced
- 2 tsp cumin powder
- 1 tbsp paprika powder (preferably smoked but plain is ok)
- 4 tbsp soy sauce
- 2 tbsp fresh lime juice (1 lime)
- 1 tbsp olive oil
Garlic Butter Rice
- 4 garlic cloves, minced
- 1/2 onion, finely diced (white, brown, or yellow)
- 1 tbsp olive oil
- 2 cups long grain rice, uncooked
- 2 cups chicken broth/stock
- 1 cup water
- 2 – 4 tbsp butter
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: In a small bowl, combine garlic powder or minced garlic, cumin powder, paprika powder, soy sauce, fresh lime juice, and olive oil. Mix thoroughly until the marinade is smooth and well combined.
- Marinate the Chicken: Place the chicken pieces into a ziplock bag or a non-reactive bowl. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Seal the bag or cover the bowl and refrigerate for at least 3 hours, preferably overnight (up to 24 hours) to allow maximum flavor absorption. You can also freeze the chicken immediately; it will marinate as it defrosts.
- Roast the Chicken: Preheat your oven to 180°C (350°F). Arrange the marinated chicken skin-side up in a baking dish. Spread any leftover marinade over the chicken skin for extra flavor. Roast the chicken for 45 minutes, or until the skin is a deep burnt-red golden brown and the chicken is fully cooked through.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes. This helps the juices redistribute, ensuring the meat remains moist and tender.
- Cook the Garlic Butter Rice: While the chicken rests, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and finely diced onion and sauté until fragrant and translucent, about 3-4 minutes. Add the uncooked rice and stir to coat the grains in the oil. Pour in the chicken broth and water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed. Once done, stir in the butter (2-4 tablespoons depending on your preference) and season with salt and pepper to taste.
- Serve: Plate the roasted Peruvian chicken alongside the garlic butter rice. Garnish with a fresh green salad if desired for a complete meal.
Notes
- For best results, use bone-in, skin-on chicken pieces to retain juiciness and develop crispy skin.
- Smoked paprika adds authentic flavor, but plain paprika works fine in a pinch.
- The amount of butter in the rice can be adjusted depending on dietary preference – 4 tablespoons will yield a richer taste.
- Marinating overnight greatly enhances the flavor, but at least 3 hours is sufficient if short on time.
- If freezing the chicken immediately, make sure to thaw completely before roasting.
