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
Scale
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.
