If you’re craving a dish that feels like a warm hug from the heart of South America, this Peruvian Chicken Rice Recipe is exactly what you need. Bursting with vibrant colors and savory spices, it combines tender, perfectly seasoned chicken with fluffy, aromatic rice that soaks up every bit of flavor. Whether you’re making it for a cozy weeknight dinner or impressing friends at your next gathering, this dish delivers incredible taste with simple ingredients and straightforward steps. Trust me, once you try this, it’s going to be a new favorite in your kitchen rotation.
Ingredients You’ll Need
Ingredients You’ll Need
To create the magic of this Peruvian Chicken Rice Recipe, you’ll just need a handful of everyday ingredients that pack a punch in flavor, texture, and color. Each one plays a vital role in achieving the authentic, mouthwatering taste you’re aiming for.
- 2 boneless, skinless chicken breasts, diced: Perfectly sized to cook quickly while staying juicy and tender.
- 2 tbsp olive oil: Adds richness and helps to brown the chicken beautifully.
- 1 onion, chopped: Infuses sweetness and depth as it softens.
- 1 bell pepper, chopped: Contributes a subtle crunch and vibrant color.
- 2 cloves garlic, minced: Brings a punch of aromatic flavor that wakes up the dish.
- 1 cup long-grain white rice: Absorbs all the delicious juices without getting mushy.
- 2 cups chicken broth: The cooking liquid that seasons the rice perfectly.
- ½ cup frozen peas: Adds pops of sweetness and bright green color.
- 1 tsp cumin: Brings an earthy warmth essential to Peruvian cuisine.
- 1 tsp paprika: Adds mild smokiness and a lovely red hue.
- ½ tsp turmeric: Gives the rice its iconic golden color and subtle aroma.
- Salt & pepper, to taste: Balances and enhances every ingredient.
- Fresh cilantro, chopped (for garnish): Adds freshness and a burst of herbal brightness at the end.
- Lime wedges (for serving): A zesty touch that perfectly complements the savory flavors.
How to Make Peruvian Chicken Rice Recipe
Step 1: Heat the skillet and start the chicken
Begin by warming the olive oil in a large skillet over medium heat. This step guarantees that your chicken will brown nicely, creating a flavorful crust that locks in moisture.
Step 2: Season and cook the chicken
Add the diced chicken to the skillet and sprinkle with salt, pepper, cumin, paprika, and turmeric. These spices create that signature Peruvian flair. Cook the chicken for about 6-8 minutes, stirring occasionally until it’s browned on the outside and cooked through inside.
Step 3: Remove chicken and sauté vegetables
Once the chicken is perfectly cooked, remove it from the pan and set it aside so it doesn’t overcook. In the same skillet, toss in the chopped onion, bell pepper, and minced garlic, sautéing until they soften and release those wonderful aromas, about 3-4 minutes.
Step 4: Toast the rice
Stir the rice into the fragrant vegetable mixture and cook for 2 minutes. This toasting step is key to giving the rice a nutty flavor and ensuring each grain cooks evenly.
Step 5: Add broth and simmer
Pour the chicken broth into the skillet and bring everything to a boil. Reduce the heat to low, cover the pan, and let the rice simmer gently for around 15-20 minutes. The rice will absorb the savory broth, become tender, and develop that perfect fluffy texture.
Step 6: Finish with peas and chicken
Gently stir in the frozen peas, then return the cooked chicken to the skillet. Let everything cook together for another 2-3 minutes so the peas warm through and the flavors meld beautifully.
Step 7: Garnish and serve
Sprinkle fresh cilantro over the top and serve immediately with lime wedges on the side. The citrusy brightness from the lime wedges adds freshness and a lively contrast that makes this Peruvian Chicken Rice Recipe truly unforgettable.
How to Serve Peruvian Chicken Rice Recipe
Garnishes
Fresh chopped cilantro is a must-have for its vibrant color and herbaceous flavor. Adding lime wedges on the side invites everyone to add a splash of zesty brightness that lifts the whole dish. Consider also a light drizzle of aji verde, a traditional Peruvian green sauce, for a little heat and creaminess.
Side Dishes
This dish pairs wonderfully with simple side salads, like a crisp cucumber and tomato salad dressed with lime and olive oil, or roasted vegetables to add some earthy depth. For a more indulgent twist, serve with fried plantains or a creamy avocado salad to contrast the spices.
Creative Ways to Present
Try serving this Peruvian Chicken Rice Recipe in vibrant bowls garnished with extra lime wedges and cilantro. You might also place it inside hollowed bell peppers for a fun presentation, or portion it as a filling for warm tortillas to create a fusion-style chicken rice wrap.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors often deepen after resting overnight, making it a fantastic option for meal prep lunches or quick dinners.
Freezing
You can freeze leftovers for up to 1 month by placing them in freezer-safe containers. Keep in mind that the peas might change texture slightly, but reheating gradually will help maintain the overall deliciousness.
Reheating
Reheat in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Alternatively, microwave covered, stirring halfway through. Garnish with fresh cilantro and a squeeze of lime to revive the fresh flavors after warming.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! Thighs work especially well if you prefer darker meat. Just make sure to dice them into similar-sized pieces so they cook evenly with the breast meat.
Is this recipe spicy?
Not inherently, but you can easily add heat by including a pinch of cayenne pepper or serving with a spicy sauce like aji amarillo if you want a kick.
Can I make this recipe vegetarian?
Yes! Swap the chicken for cubes of firm tofu or sautéed mushrooms and use vegetable broth instead of chicken broth to maintain the rich flavor.
What kind of rice is best to use?
Long-grain white rice is recommended because it remains fluffy and separate after cooking, which is ideal for this dish. Avoid sticky rice varieties.
Can I prepare any parts of this dish ahead of time?
You can chop the vegetables and measure out the spices in advance to save time. Chicken can also be diced a few hours early and kept refrigerated until cooking.
Final Thoughts
There is something truly special about the way this Peruvian Chicken Rice Recipe brings together simple ingredients into a dish full of vibrant flavors and comforting textures. It’s easy enough for a weeknight yet impressive enough to share with friends and family. I can’t wait for you to try it and make it your own little celebration of Peruvian flavors right in your kitchen!
Print
Peruvian Chicken Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Peruvian
Description
This Peruvian Chicken Rice is a flavorful, one-pan dish combining tender seasoned chicken, aromatic spices, and fluffy rice with vibrant vegetables. Infused with cumin, paprika, and turmeric, and garnished with fresh cilantro and lime wedges, it offers a satisfying taste of traditional Peruvian cuisine that’s quick and easy to prepare.
Ingredients
Protein
- 2 boneless, skinless chicken breasts, diced
Vegetables & Aromatics
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- ½ cup frozen peas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Grains & Liquids
- 1 cup long-grain white rice
- 2 cups chicken broth
Oils & Spices
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- Salt & pepper, to taste
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken and aromatics.
- Season the chicken: Add diced chicken breasts to the skillet and season them with salt, pepper, cumin, paprika, and turmeric for deep, warm flavor.
- Cook the chicken: Sauté the chicken for 6-8 minutes, stirring occasionally, until it is browned and cooked through, ensuring it’s tender and flavorful.
- Set the chicken aside: Remove the cooked chicken from the skillet and set it aside temporarily to use the pan for vegetables.
- Sauté vegetables: In the same skillet, add chopped onion, bell pepper, and minced garlic, cooking for 3-4 minutes until they soften and release their fragrance.
- Add and toast rice: Stir in the long-grain white rice and cook for 2 minutes, allowing the rice to absorb the flavors and slightly toast.
- Add broth and simmer: Pour in chicken broth and bring it to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes until the rice is tender and liquid fully absorbed.
- Combine peas and chicken: Stir frozen peas into the skillet and return the cooked chicken to the rice mixture.
- Heat through: Cook everything together for another 2-3 minutes until the peas are warmed and the chicken is reheated.
- Garnish and serve: Sprinkle the dish with fresh chopped cilantro and serve with lime wedges for a bright citrusy finish.
- Enjoy: Serve warm as a satisfying and complete meal inspired by Peruvian flavors.
Notes
- Using boneless, skinless chicken breasts keeps this dish lean and quick to cook.
- Feel free to substitute frozen peas with fresh peas or other vegetables like corn or carrots.
- Adjust spices to taste, adding more cumin or paprika for stronger flavor.
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Leftovers can be refrigerated and reheated for up to 3 days.
