Peruvian Chicken and Rice

Why Make This Recipe

Peruvian Chicken and Rice is a delicious and comforting dish that combines juicy chicken with fluffy rice infused with rich flavors. It’s a one-pot meal that’s perfect for family dinners or gatherings. The combination of chicken, garlic, and cilantro creates a wonderful aroma that welcomes everyone to the table. Plus, it’s easy to make and requires simple ingredients that you might already have in your kitchen!

How to Make Peruvian Chicken and Rice

Ingredients:

• 1 lb chicken thighs or breasts, seasoned
• 2 cups rice
• 4 cups chicken broth
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• Salt and pepper to taste

Directions:

1. Heat olive oil in a pan over medium heat. Season the chicken with salt and pepper, then add to the pan. Cook until golden brown and cooked through.
2. Remove the chicken from the pan and set aside. Add garlic to the pan and sauté for about a minute until fragrant.
3. Add the rice to the pan, stirring it for a bit. Then, pour in the chicken broth. Bring it to a boil, reduce the heat to low, cover the pan, and let it simmer for about 18-20 minutes until the rice is fluffy.
4. While the rice is cooking, mix cilantro, lime juice, and a pinch of salt in a small bowl to make a fresh green sauce.
5. Once the rice is cooked, fluff it with a fork. Place the chicken on top of the rice and drizzle with the green sauce before serving.

How to Serve Peruvian Chicken and Rice

You can serve Peruvian Chicken and Rice right from the pan for a cozy family meal. Place the cooked chicken over the fluffy rice and drizzle the green sauce on top. It pairs perfectly with a fresh salad or some cooked vegetables on the side. For an extra touch, you can garnish with lime wedges and additional cilantro.

How to Store Peruvian Chicken and Rice

If you have leftovers, store them in an airtight container in the refrigerator. Make sure to keep the chicken and rice together for the best flavor. It will last for about 3-4 days. You can also freeze it for up to 2 months. Just make sure to let it cool down completely before placing it in the freezer.

Tips to Make Peruvian Chicken and Rice

• If you want more flavor, marinate the chicken in lime juice and spices for a few hours before cooking.
• Feel free to add some vegetables like peas or bell peppers to the rice while it simmers for added nutrition and color.
• For a spicier kick, add some chili flakes or a diced jalapeño to the pan with the garlic.

Variation

You can switch the chicken for shrimp or tofu if you prefer a different protein. The cooking times may vary, so adjust accordingly. You can also make it a vegetarian dish by using vegetable broth instead of chicken broth and leaving out the meat.

FAQs

Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and the amount of liquid, as brown rice takes longer to cook.

Is this dish gluten-free?
Yes, Peruvian Chicken and Rice is naturally gluten-free if you make sure that the chicken broth does not contain gluten.

Can I make this dish in advance?
Absolutely! You can prepare this dish a day ahead and reheat it when you’re ready to serve. The flavors will also develop better overnight.

Peruvian Chicken and Rice

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• Author: yolanda
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free

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Description

A comforting one-pot meal combining juicy chicken, fluffy rice, and a fresh cilantro lime sauce.

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Ingredients

Scale 1x2x3x

• 1 lb chicken thighs or breasts, seasoned
• 2 cups rice
• 4 cups chicken broth
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a pan over medium heat. Season the chicken with salt and pepper, then add to the pan. Cook until golden brown and cooked through.
2. Remove the chicken from the pan and set aside. Add garlic to the pan and sauté for about a minute until fragrant.
3. Add the rice to the pan, stirring it for a bit. Then, pour in the chicken broth. Bring it to a boil, reduce the heat to low, cover the pan, and let it simmer for about 18-20 minutes until the rice is fluffy.
4. While the rice is cooking, mix cilantro, lime juice, and a pinch of salt in a small bowl to make a fresh green sauce.
5. Once the rice is cooked, fluff it with a fork. Place the chicken on top of the rice and drizzle with the green sauce before serving.

Notes

For extra flavor, marinate the chicken in lime juice and spices beforehand. Feel free to add vegetables like peas or bell peppers into the rice.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 75mg

Keywords: Peruvian chicken, chicken and rice, comfort food, one-pot meal, easy dinner