Description
This Peruvian Chicken Rice is a vibrant and flavorful one-pan dish featuring tender chicken breasts seasoned with traditional spices like cumin, paprika, and turmeric, cooked with aromatic vegetables and fluffy white rice. Enhanced with peas and garnished with fresh cilantro and lime wedges, this easy-to-make recipe offers a delicious and comforting meal perfect for any day of the week.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
Vegetables and Rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup frozen peas
Garnish
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken and vegetables.
- Cook the chicken: Add diced chicken to the skillet and season with salt, pepper, cumin, paprika, and turmeric. Cook for 6-8 minutes, stirring occasionally until the chicken is browned and cooked through.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside to prevent overcooking while the rice is prepared.
- Sauté vegetables: In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
- Toast the rice: Stir in the rice with the sautéed vegetables and cook for 2 minutes to allow the rice to soak up the flavors.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Combine peas and chicken: Stir in the frozen peas and return the cooked chicken to the skillet. Cook everything together for an additional 2-3 minutes until heated through.
- Garnish and serve: Remove from heat, garnish with fresh chopped cilantro, and serve with lime wedges for a fresh citrusy finish.
- Enjoy: Serve warm as a satisfying and flavorful meal.
Notes
- Use chicken thighs instead of breasts for juicier meat if preferred.
- Adjust seasoning according to taste, especially salt and spices.
- For a low-sodium option, use low-sodium chicken broth.
- Fresh peas can be used instead of frozen if available.
- If cooking at higher altitudes, you may need to extend the rice simmering time slightly.
- Leftovers can be refrigerated and reheated within 2 days for best quality.
