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A vibrant close-up shot showcases the delicious Peruvian Chicken And Rice, highlighting the juicy chicken and fluffy rice.

Easy Peruvian Chicken and Rice

This recipe delivers authentic Peruvian flavors with juicy, marinated chicken and fluffy, flavorful rice. The key is in the marinade and toasting the rice for perfect texture and taste. This is a simple yet satisfying dish that brings the taste of Peru to your table.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Peruvian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs bone-in, skin-on chicken pieces thighs, drumsticks, or a combination
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1/4 cup aji amarillo paste if available, for authentic flavor
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice such as basmati or jasmine
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 1/4 cup chopped cilantro
  • Salt to taste
  • Pepper to taste

Equipment

  • Large bowl
  • whisk
  • measuring cups and spoons
  • Large pot or Dutch oven
  • baking sheet
  • Parchment paper or aluminum foil
  • Oven
  • knife
  • cutting board

Method
 

  1. In a large bowl, whisk together all the marinade ingredients.
  2. Add the chicken pieces and toss to coat thoroughly.
  3. Cover and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.
  4. Heat the olive oil in a large pot or Dutch oven over medium heat.
  5. Add the onion and cook until softened, about 5 minutes.
  6. Add the garlic and cook for another minute until fragrant.
  7. Add the rice to the pot and cook, stirring constantly, for 1-2 minutes until lightly toasted.
  8. Pour in the chicken broth and bring to a boil.
  9. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  10. Preheat your oven to 400°F (200°C).
  11. Arrange the marinated chicken pieces in a single layer on a baking sheet lined with parchment paper or aluminum foil.
  12. Bake the chicken for 40-45 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  13. For extra crispy skin, you can broil the chicken for the last few minutes, keeping a close eye on it to prevent burning.
  14. Once the rice is cooked, gently stir in the frozen peas, diced carrots, and chopped cilantro.
  15. Season with salt and pepper to taste.
  16. Serve the roasted chicken over the rice, garnished with extra cilantro if desired.

Notes

For best results, marinate the chicken overnight. Toasting the rice is crucial for preventing a mushy texture. Use chicken broth instead of water for richer flavor. For extra crispy skin, broil the chicken for a few minutes at the end of the cooking time, watching carefully to prevent burning. You can adjust the amount of cayenne pepper to control the spiciness.