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Peruvian Chicken and Rice

A comforting dish featuring tender chicken chunks and flavorful rice, accented by peas, cilantro, and lime juice for a taste of Peru.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken thighs or breasts, cut into chunks Choose thighs or breasts based on preference.
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric (optional) Add for color and flavor.
  • Salt and black pepper, to taste
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup long-grain rice
  • 1¾ cups chicken broth Can substitute with vegetable broth.
  • ½ cup frozen peas
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime

Method
 

Cooking Process
  1. Heat olive oil in a large pot over medium-high heat.
  2. Season chicken with salt, pepper, cumin, and paprika. Sear the chicken until golden brown, about 5-7 minutes, then remove and set aside.
  3. In the same pot, sauté the onion and red bell pepper for 3-4 minutes.
  4. Add minced garlic and cook for another minute.
  5. Stir in the rice, allowing it to toast slightly for about 2 minutes.
  6. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the rice is cooked.
  7. Stir in frozen peas, cilantro, and lime juice. Fluff the rice and serve.

Notes

Serve alone or with a side salad. For added flavor, include avocado slices or extra cilantro on top. This dish can be stored in the refrigerator for up to 3 days. Reheat in the microwave or stovetop.