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
Scale
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.
