Peruvian Chicken Rice: A Flavorful Family Meal (Print Version)

Savor Peruvian Chicken Rice, a vibrant one-pot wonder! My recipe shares family secrets for juicy chicken, aromatic rice, and big flavor.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Peruvian
Dietary: Contains Chicken

# Ingredients:

→ Main Ingredients

01 - 6 bone-in, skin-on chicken thighs
02 - 2 cups long-grain white rice (Jasmine or Basmati), rinsed
03 - 3 cups chicken broth

→ Flavor Foundation

04 - 1 large red onion, finely chopped
05 - 4 cloves garlic, minced
06 - 3 tbsp aji amarillo paste
07 - 1 tsp ground cumin
08 - 1/2 tsp dried oregano
09 - 1 whole bunch fresh cilantro (about 2 cups packed), stems included, pureed with 1/2 cup chicken broth

→ Vegetables & Staples

10 - 1/2 cup dark beer (like a lager or amber ale)
11 - 1/2 cup frozen peas
12 - 1/2 cup diced carrots (frozen or fresh)

→ Finishing Touches

13 - Fresh lime wedges, for serving
14 - Fresh cilantro, chopped, for garnish

# Instructions:

01 - First things first, we're going to sear the chicken. Pat those thighs super dry; this is key for getting a nice, crispy skin. Heat a good glug of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken skin-side down and let it cook, undisturbed, until deeply golden and crispy, about 6-8 minutes. Flip and sear the other side for a couple of minutes. This step builds flavor, a crucial foundation for your Peruvian Chicken Rice. I usually pull them out and set them aside, trying not to snack on the crispy skin right away!
02 - Reduce the heat to medium. In the same pot, add the chopped red onion and sauté until it's softened and translucent, about 5 minutes. Then, stir in the minced garlic, aji amarillo paste, cumin, and oregano. Cook for another 2-3 minutes, stirring constantly, until super fragrant. This is your sofrito, the aromatic base for your Peruvian Chicken Rice, and it needs to develop all those beautiful flavors. Don't rush this part; I once tried to speed it up and the garlic burned, which was just a sad, bitter mess.
03 - Stir in the rinsed rice, making sure every grain gets coated in that amazing sofrito. This helps the rice cook evenly and prevents it from clumping. Pour in the pureed cilantro mixture, chicken broth, and dark beer. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot—that's pure flavor! Bring it to a boil, then reduce the heat immediately to low. This is where the magic starts to happen for your Peruvian Chicken Rice.
04 - Nestle the seared chicken thighs back into the rice mixture, skin-side up. Make sure they're mostly submerged but the skin is still exposed. Cover the pot tightly with a lid. Let it simmer gently for 20-25 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through and tender. Resist the urge to peek too often; that steam is working hard! I've definitely lifted the lid too early, letting all the precious moisture escape, and ended up with slightly undercooked rice. Oops!
05 - Once the rice is nearly done, stir in the frozen peas and diced carrots. Give it a gentle mix, then re-cover and let it cook for another 5 minutes, or until the vegetables are tender-crisp. The residual heat will finish cooking them perfectly without them turning to mush. This step adds a lovely pop of color and freshness to your Peruvian Chicken Rice. Sometimes I add corn too, depending on what's in the fridge.
06 - Remove the pot from the heat and let it rest, still covered, for 10 minutes. This resting period is crucial; it allows the rice to steam further and become wonderfully fluffy, and the flavors to meld beautifully. Fluff the Peruvian Chicken Rice gently with a fork before serving. I usually squeeze a bit of fresh lime juice over the top for brightness and garnish with some fresh cilantro. It always smells incredible at this point, making everyone gather around the kitchen!

# Notes:

01 - Don't rush the sofrito; that's where the magic starts. I learned that the hard way, burning garlic once!
02 - Leftovers are even better the next day! I usually make a double batch for easy weeknight lunches.
03 - No aji amarillo paste? A roasted red bell pepper and a pinch of cayenne can work in a pinch, though it won't be exactly the same.
04 - Serve with a simple quick-pickled red onion for a tangy crunch that cuts through the richness.

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - blender or food processor

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 25g
Total Carbohydrate: 50g
Protein: 30g

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