10 Comforting Peruvian Chicken and Rice Recipes That Always Satisfy

When it comes to comfort food, Peruvian chicken and rice recipes hold a special place in my heart. Each dish is a celebration of flavors that brings warmth to any table. From the classic Arroz Con Pollo to the crispy Pollo a La Brasa, these meals are sure to satisfy. If you’re looking to add some excitement to your dinner routine, these comforting dishes are just what you need. Let’s explore the delightful flavors that these recipes have to offer.

Arroz Con Pollo: a Classic Peruvian Favorite

Arroz Con Pollo, or Chicken with Rice, is a beloved dish in Peruvian cuisine that showcases the rich flavors and vibrant colors of the country’s culinary heritage. This one-pot meal combines tender chicken, aromatic spices, and colorful vegetables, all simmered with rice to create a hearty and satisfying dish. Perfect for family gatherings or a cozy dinner, Arroz Con Pollo isn’t just a meal; it’s an experience that brings the taste of Peru right to your kitchen.

The key to a great Arroz Con Pollo lies in the marinade and the cooking technique. The chicken is typically marinated with spices such as cumin, paprika, and garlic, giving it a deep flavor profile. As the ingredients meld together, the rice absorbs the savory chicken broth, creating a dish that’s both flavorful and comforting. With its beautiful golden hue and mouthwatering aroma, Arroz Con Pollo is sure to impress anyone who tries it.

Ingredients (serves 4-6 people):

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 1 cup long-grain rice
• 4 cups chicken broth
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 1 cup cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a bowl, season the chicken thighs with salt, pepper, cumin, paprika, and minced garlic. Allow the chicken to marinate for at least 30 minutes (or overnight in the refrigerator) to guarantee that it absorbs all the flavors.
2. Sauté the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated chicken thighs, skin side down, and sear until golden brown, about 5-7 minutes per side. Once browned, remove the chicken from the pot and set aside.
3. Cook the Aromatics: In the same pot, add the chopped onion and diced red bell pepper. Sauté for about 3-4 minutes until the onion is translucent. This will help build the flavor base for the dish.
4. Add the Rice: Stir in the rice and cook for an additional 2-3 minutes, allowing it to absorb the flavors from the vegetables and spices. The rice should become slightly translucent.
5. Simmer with Broth: Pour in the chicken broth and add the turmeric and green peas. Stir well to combine. Return the browned chicken thighs to the pot, nestling them into the rice mixture.
6. Cook the Dish: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the rice is cooked and the chicken is tender. Avoid lifting the lid during cooking to guarantee even steam distribution.
7. Rest Before Serving: Once cooked, remove the pot from heat and let it sit covered for an additional 5-10 minutes. This resting period allows the flavors to meld and the rice to finish cooking.
8. Garnish and Serve: Fluff the rice with a fork, sprinkle with chopped cilantro, and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For added depth of flavor, consider adding a splash of white wine to deglaze the pot after sautéing the vegetables. This will enhance the overall taste of the dish.

Additionally, feel free to customize the recipe by adding other vegetables such as carrots or corn, or by using boneless chicken for quicker cooking. Leftovers can be stored in the refrigerator for up to three days and make for a delicious reheated meal!

Pollo a La Brasa With Cilantro Rice

Pollo a La Brasa, or Peruvian roasted chicken, is a beloved dish that captures the rich flavors of Peru. This dish is characterized by its marinated chicken, which is cooked until tender and infused with a delightful blend of spices. Served alongside cilantro rice, it creates a perfect harmony of flavors that’s both satisfying and aromatic.

The combination of the crispy-skinned chicken, smoky and savory notes, paired with the fresh, herbaceous rice, makes for an unforgettable meal that’s perfect for family gatherings or special occasions.

To achieve the authentic taste of Pollo a La Brasa, it’s essential to use a marinade that consists of ingredients like garlic, cumin, paprika, and vinegar. The chicken is typically roasted, allowing the skin to become beautifully crispy while keeping the meat juicy and flavorful.

The cilantro rice, cooked with fresh herbs and lime, enhances the dish with a revitalizing contrast that complements the richness of the chicken. Together, these elements create a culinary experience that transports you straight to the heart of Peru.

Ingredients (serves 4-6):

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon white vinegar
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tablespoon butter

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the olive oil, minced garlic, paprika, ground cumin, dried oregano, white vinegar, soy sauce, salt, and pepper. Whisk together until well mixed. This marinade will infuse the chicken with robust flavors.

2. Marinate the Chicken: Place the whole chicken in a large resealable bag or a deep dish. Pour the marinade over the chicken, making sure to coat it evenly. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight. This step is vital for achieving deep flavor.

3. Preheat the Oven: Preheat your oven to 425°F (220°C). A high temperature helps achieve that perfectly crispy skin while keeping the meat juicy.

4. Roast the Chicken: Remove the chicken from the marinade and place it on a roasting rack in a baking dish. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

Baste the chicken with the juices from the pan halfway through cooking for added moisture and flavor.

5. Prepare the Cilantro Rice: While the chicken is roasting, rinse the rice under cold water until the water runs clear. In a large saucepan, melt the butter over medium heat. Add the rinsed rice and stir for a few minutes until slightly toasted.

Pour in the chicken broth and bring to a boil. Lower the heat, cover, and simmer for about 18-20 minutes until the rice is tender.

6. Add the Cilantro and Lime: Once the rice is cooked, remove it from heat and fluff it with a fork. Stir in the chopped cilantro and lime juice, mixing well to combine. This adds a fresh flavor that perfectly complements the roasted chicken.

7. Serve: Carve the Pollo a La Brasa and Serve it alongside the cilantro rice. You can garnish with additional lime wedges and cilantro for an extra pop of flavor.

Extra Tips:

When cooking Pollo a La Brasa, consider using a vertical roasting method for even better results; this allows the heat to circulate around the chicken, ensuring crispy skin all around.

Additionally, you can serve the dish with aji verde, a traditional Peruvian green sauce made from cilantro, jalapeños, garlic, and lime, for an extra kick. If you have leftovers, the chicken can be shredded and added to salads or tacos for a delightful twist!

Aji De Gallina: Creamy Chicken and Rice Delight

Aji De Gallina is a beloved Peruvian dish that showcases the rich flavors and vibrant ingredients of traditional Peruvian cuisine. This creamy chicken dish is made with shredded chicken breast, a unique blend of spices, and a luscious sauce that incorporates aji amarillo peppers, walnuts, and cheese. Served over a bed of fluffy rice, it’s not just a meal; it’s a culinary experience that transports you to the heart of Peru.

Whether you’re hosting a gathering or simply craving something comforting, Aji De Gallina is sure to impress. The dish combines the warmth of tender chicken with the nutty flavors of walnuts and the subtle heat of aji amarillo, creating a beautifully balanced and satisfying meal.

Traditionally garnished with boiled eggs and olives, it’s not only visually appealing but also packed with flavors that will delight your taste buds. Perfect for family dinners or special occasions, Aji De Gallina is a staple that reflects the essence of Peruvian cooking.

Ingredients (Serves 4-6):

• 2 large chicken breasts, skinless and boneless
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 3 aji amarillo peppers, seeds removed and roughly chopped (or substitute with yellow bell peppers if unavailable)
• 1 cup walnuts, toasted
• 1 cup evaporated milk
• 1 cup grated Parmesan cheese
• 4 tablespoons olive oil
• Salt and pepper to taste
• 4 cups cooked white rice
• 2 hard-boiled eggs, sliced (for garnish)
• Black olives (for garnish)
• Fresh parsley (for garnish)

Cooking Instructions:

1. Cook the Chicken: In a large pot, combine the chicken breasts with enough water to cover them. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for about 20-25 minutes, or until the chicken is fully cooked. Once done, remove the chicken from the pot and set aside to cool. Reserve the chicken broth for later use.
2. Prepare the Sauce: In a blender, combine the cooked aji amarillo peppers, toasted walnuts, and a portion of the reserved chicken broth (about 1 cup). Blend until you obtain a smooth paste. If necessary, add more broth to achieve a creamy consistency.
3. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Add the blended aji amarillo and walnut mixture to the skillet and stir well. Cook for another 5 minutes to let the flavors meld. Next, shred the cooled chicken into bite-sized pieces and add it to the skillet.
5. Finish the Sauce: Pour in the evaporated milk and mix thoroughly. Let the sauce simmer for about 5-10 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
6. Serve: To serve, place a generous portion of cooked white rice on each plate and ladle the creamy Aji De Gallina over the rice. Garnish with slices of hard-boiled eggs, black olives, and fresh parsley.

Extra Tips:

When preparing Aji De Gallina, using fresh aji amarillo peppers will give you the best flavor, but if they’re not available, yellow bell peppers can be a suitable substitute.

Toasting the walnuts beforehand enhances their flavor and adds a delightful crunch to the dish. For an extra kick, you can adjust the amount of peppers according to your spice preference. Ultimately, let the dish sit for a few minutes before serving; this allows the flavors to develop even more, making it a truly delectable meal.

Seco De Pollo: Chicken Stew With Rice

Seco De Pollo is a traditional Peruvian dish that brings together the rich flavors of marinated chicken, aromatic herbs, and a delightful blend of spices, all simmered to perfection. This hearty chicken stew is often served with rice, making it a comforting and satisfying meal for family gatherings or casual dinners.

The secret to a great Seco De Pollo lies in the marinade and the slow cooking process, which allows the flavors to meld beautifully. This dish is a wonderful representation of Peruvian cuisine, showcasing fresh ingredients such as cilantro and chicha de jora (a fermented corn drink) that give it a unique taste.

As you prepare this dish, you’ll experience the delightful aromas of herbs and spices filling your kitchen, inviting everyone to the table. Serve it with a side of rice to soak up the delicious sauce, and enjoy a taste of Peru in your home.

Ingredients (Serves 4-6):

• 2 lbs chicken thighs, bone-in and skin-on
• 1 cup fresh cilantro
• 1/2 cup chicha de jora (or substitute with beer)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 tablespoon aji amarillo paste (or any preferred chili paste)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 1 bay leaf
• Cooked rice, for serving

Cooking Instructions:

1. Marinate the Chicken: In a blender, combine the fresh cilantro, chicha de jora, garlic, aji amarillo paste, cumin, paprika, salt, and pepper. Blend until smooth.

Place the chicken thighs in a large bowl and pour the marinade over them, ensuring they’re well-coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

2. Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the chopped tomatoes and cook for an additional 3-4 minutes until they soften and release their juices.

3. Brown the Chicken: Remove the marinated chicken from the refrigerator and add it to the pot, skin-side down. Sear the chicken for about 5-7 minutes on each side until golden brown.

This step enhances the flavor of the dish.

4. Simmer the Stew: Once the chicken is browned, pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low.

Cover the pot and let it simmer for about 30-40 minutes, or until the chicken is tender and cooked through.

5. Adjust the Seasoning: After the chicken has cooked, taste the sauce and Adjust the Seasoning with additional salt and pepper if needed.

If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.

6. Serve: Remove the bay leaf before serving. Plate the chicken with a generous amount of sauce over it, and serve alongside the cooked rice.

Garnish with additional cilantro if desired.

Extra Tips:

For an even richer flavor, consider adding diced carrots or bell peppers to the stew while it simmers.

If you can find it, using fresh chicha de jora will elevate the dish even more, but beer is a great substitute. Additionally, feel free to experiment with the spice levels by adding more or less aji amarillo paste to suit your taste.

Serve with lime wedges on the side for an extra burst of freshness!

Peruvian Chicken Fried Rice

Peruvian Chicken Fried Rice is a delightful fusion dish that combines the aromatic flavors of traditional Peruvian cuisine with the hearty comfort of fried rice. This dish is a perfect way to use leftover chicken and rice, bringing together vibrant vegetables, savory spices, and tender chicken for a satisfying meal.

The use of spices such as cumin and paprika gives the dish its characteristic flavor profile, while the addition of aji amarillo or other Peruvian chili peppers adds a subtle heat and depth. Not only is this dish easy to prepare, but it also offers a wonderful way to introduce your family and friends to the unique tastes of Peruvian cooking.

Whether you’re looking for a quick weekday dinner or a meal to impress your guests, Peruvian Chicken Fried Rice is sure to please. Serve it with a simple salad or some lime wedges for a revitalizing touch, and enjoy the explosion of flavors in every bite.

Ingredients (Serves 4-6)

• 2 cups cooked jasmine or long-grain rice (preferably day-old)
• 1 lb cooked chicken (shredded or diced)
• 1 cup mixed vegetables (peas, carrots, and corn)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 tablespoons soy sauce
• 1 tablespoon aji amarillo paste (or other chili paste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons vegetable oil
• 2 green onions (chopped)
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This includes shredding the cooked chicken, dicing the onion, mincing the garlic, and measuring out the vegetables and spices. Having everything ready will make the cooking process smoother.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat. Allow the oil to get hot but not smoking. This will help in sautéing the vegetables evenly and prevent them from sticking to the pan.
3. Sauté the Aromatics: Add the diced onion to the hot oil, stirring frequently until the onion becomes translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Add the Vegetables: Toss in the mixed vegetables (peas, carrots, and corn) and cook for about 3-4 minutes until they’re tender. Stirring occasionally will guarantee they cook evenly and don’t stick to the bottom of the pan.
5. Incorporate the Rice and Chicken: Next, add the cooked rice and shredded chicken to the skillet. Use a spatula to break up any clumps of rice and mix everything together thoroughly. This step is essential for making sure that the rice absorbs all the flavors.
6. Season the Mixture: Pour in the soy sauce, aji amarillo paste, ground cumin, and smoked paprika. Mix everything well to ensure that the spices are evenly distributed. Season with salt and pepper to taste. Continue to stir-fry the mixture for about 5-7 minutes, allowing the rice to get slightly crispy.
7. Finish with Green Onions: Once everything is heated through and well combined, remove the skillet from heat. Stir in the chopped green onions for a fresh finish.
8. Serve: Plate the Peruvian Chicken Fried Rice and serve it with lime wedges on the side for a zesty kick. Enjoy your meal!

Extra Tips

For the best flavor, use day-old rice as it’s drier and will fry better without becoming mushy. If you don’t have leftover chicken, you can quickly cook some chicken breast or thighs, seasoning them with salt, pepper, and a bit of cumin before cooking.

Feel free to customize the vegetable mix based on what you have at home or your personal preferences. Adding a fried egg on top of each serving can also elevate the dish and add a delicious richness.

Caldo De Gallina: Hearty Chicken Soup With Rice

Caldo De Gallina is a traditional Peruvian chicken soup that brings warmth and comfort to any table. This hearty dish is packed with flavor, featuring tender chicken, vibrant vegetables, and perfectly cooked rice. It’s a beloved staple in Peruvian cuisine, often enjoyed during family gatherings or as a remedy for the common cold. The combination of spices and fresh ingredients makes this soup not only nourishing but also incredibly satisfying.

This version of Caldo De Gallina is designed to serve 4-6 people, making it perfect for a cozy family dinner or a gathering with friends. The rich broth, together with the aromatic herbs, creates a delightful experience that will leave everyone asking for seconds. Let’s plunge into the cooking process to create this delicious Peruvian classic!

Ingredients

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 1 celery stalk, chopped
• 1 cup of cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 8 cups chicken broth or water
• 1 cup rice (preferably long-grain)
• Salt and pepper to taste
• 2 hard-boiled eggs, for serving
• Lime wedges, for serving
• Chopped green onions, for garnish

Cooking Instructions

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides for about 5-7 minutes. This step enhances the flavor of the chicken and adds depth to the broth.
2. Sauté the Vegetables: Once the chicken is browned, add the chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Sauté the vegetables for about 5 minutes until they begin to soften and the onion becomes translucent. This will create a flavorful base for your soup.
3. Add the Spices: Stir in the ground cumin and paprika, mixing well to coat the vegetables and chicken. Allow the spices to cook for an additional minute to release their aromas.
4. Simmer the Broth: Pour in the chicken broth or water and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This allows the chicken to cook through and infuse the broth with its flavors.
5. Add the Potatoes and Rice: After 30 minutes, add the diced potatoes and rice to the pot. Stir everything together, cover again, and simmer for another 20-25 minutes, or until the rice and potatoes are tender. Make sure to check occasionally to prevent sticking.
6. Finish with Cilantro and Seasoning: Once the potatoes and rice are cooked, stir in the chopped cilantro. Season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to allow the flavors to meld.
7. Serve: Ladle the Caldo De Gallina into bowls, and garnish each serving with a hard-boiled egg, lime wedges, and chopped green onions. Enjoy your hearty chicken soup while it’s hot!

Extra Tips

When making Caldo De Gallina, feel free to customize the vegetables based on your preferences or what you have on hand. Adding corn or peas can enhance the flavor and texture of the soup.

For a spicier kick, consider adding a pinch of chili flakes or slices of fresh chili. Additionally, letting the soup sit for a while before serving can improve the flavors even more, as they meld together beautifully.

Enjoy this comforting dish with some crusty bread or Peruvian-style rice on the side for a complete meal!

Arroz Con Pollo Verde: Green Chicken Rice

Arroz Con Pollo Verde is a delightful twist on the traditional Peruvian chicken and rice dish, celebrated for its vibrant green color and rich flavor profile. This dish features tender chicken cooked with rice and a blend of fresh herbs and vegetables, creating a revitalizing and aromatic meal.

The green sauce, made chiefly from cilantro, spinach, and jalapeño, infuses the rice with a bold and zesty taste that pairs beautifully with the succulent chicken. This dish isn’t only delicious but also a feast for the eyes, making it perfect for family gatherings or casual dinners.

Preparing Arroz Con Pollo Verde is a straightforward process that involves marinating the chicken for enhanced flavor, creating the green sauce, and then cooking everything together for a harmonious blend of tastes and textures. The rice absorbs all the savory goodness, resulting in a dish that’s both comforting and satisfying.

Whether you’re a seasoned cook or a beginner, this recipe will help you create an impressive meal that showcases the best of Peruvian cuisine.

Ingredients (Serves 4-6)

• 2 lbs chicken thighs and drumsticks, bone-in and skin-on
• 1 cup long-grain rice
• 1 cup fresh cilantro leaves, packed
• 1 cup fresh spinach leaves, packed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 jalapeño pepper, seeded and chopped
• 1/2 cup chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon black pepper (to taste)
• 2 tablespoons vegetable oil
• 1 lime, juiced
• 1 cup peas (optional)
• 1 red bell pepper, sliced (for garnish)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken with lime juice, salt, and pepper. Let it marinate for at least 30 minutes to enhance the flavor of the chicken.
2. Prepare the Green Sauce: In a blender, combine the cilantro, spinach, jalapeño pepper, garlic, and a splash of the chicken broth. Blend until smooth. Set aside this vibrant green mixture.
3. Sauté Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
4. Brown the Chicken: Add the marinated chicken to the pot and cook until browned on all sides, about 6-8 minutes. This step adds depth of flavor to the dish.
5. Add the Rice and Spices: Stir in the rice, cumin, and paprika into the pot with the chicken. Cook for another 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.
6. Combine with Green Sauce: Pour the green sauce over the chicken and rice mixture. Add the remaining chicken broth, ensuring that the rice is submerged. Bring to a boil.
7. Cook the Rice: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is tender and has absorbed all the liquid. If using, add the peas during the last 5 minutes of cooking.
8. Garnish and Serve: Once cooked, fluff the rice with a fork and garnish with sliced red bell pepper. Serve hot and enjoy!

Extra Tips

For an even richer flavor, consider browning the chicken skin until crispy before adding the onions. You can also adjust the heat level by adding more or less jalapeño according to your taste preference.

For added texture, try incorporating other vegetables like carrots or corn, and feel free to substitute the chicken with your preferred protein, such as tofu for a vegetarian version. Enjoy this vibrant dish with a side of fresh avocado or a simple salad for a complete meal!

Pollo Al Cilantro: Chicken in Cilantro Sauce With Rice

Pollo al Cilantro is a delightful Peruvian dish that features chicken marinated and cooked in a vibrant cilantro sauce, served alongside fluffy rice. The combination of fresh cilantro, garlic, and lime gives this dish its signature flavor, making it a favorite among those who appreciate the bold and fresh tastes of Peruvian cuisine.

The dish not only offers a feast for the palate but also presents beautifully on the plate, making it perfect for gatherings or family dinners. This recipe is designed to serve 4-6 people, ensuring that everyone can enjoy the delicious flavors of this traditional dish.

The preparation involves marinating the chicken to infuse it with flavor, blending the sauce ingredients for a bright and zesty taste, and cooking everything to perfection. Pairing it with rice makes it a satisfying meal that’s sure to please both family and guests alike.

Ingredients:

• 4-6 chicken thighs (bone-in, skin-on for best flavor)
• 1 cup fresh cilantro leaves, packed
• 4 cloves garlic, minced
• 1 lime (juiced)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• 2 cups cooked white rice
• Lime wedges, for serving (optional)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the minced garlic, lime juice, olive oil, ground cumin, salt, and black pepper. Add the chicken thighs to the bowl, ensuring they’re well coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor infusion.
2. Prepare the Cilantro Sauce: After marinating, remove the chicken from the refrigerator. In a blender or food processor, combine the fresh cilantro leaves, the remaining marinade, and the chicken broth. Blend until smooth. This vibrant sauce will be the base for your chicken.
3. Cook the Chicken: In a large skillet over medium heat, add a little olive oil and heat until shimmering. Remove the chicken from the marinade and place it skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and pour the cilantro sauce over it. Bring to a simmer.
4. Simmer the Chicken: Reduce the heat to low, cover the skillet, and let the chicken simmer in the cilantro sauce for about 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the chicken is cooked through. If the sauce thickens too much, add a little more chicken broth.
5. Serve: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Fluff the cooked white rice and place it on a serving platter. Arrange the chicken on top of the rice, and then drizzle some of the cilantro sauce over the chicken. Garnish with lime wedges if desired.

Extra Tips:

When preparing Pollo al Cilantro, feel free to adjust the level of cilantro based on your personal taste preference; some may enjoy a more robust flavor while others prefer it milder.

Additionally, consider using boneless chicken thighs for easier serving, and serve with a side of avocado or a simple salad to complement the meal. Leftovers can be stored in an airtight container in the refrigerator and are excellent when reheated, allowing the flavors to meld even further. Enjoy your culinary journey through Peru!

Peruvian Chicken and Rice Casserole

Peruvian Chicken and Rice Casserole is a delightful and comforting dish that brings the vibrant flavors of Peru to your dinner table. This one-pot meal combines tender chicken, aromatic spices, and fluffy rice, all cooked together to create a harmonious blend of tastes and textures. Perfect for family gatherings or weeknight dinners, this casserole isn’t only delicious but also easy to prepare, making it an excellent choice for cooks of all skill levels.

The recipe highlights traditional Peruvian ingredients such as cilantro, aji amarillo (yellow chili pepper), and garlic, infusing the dish with depth and character. As the chicken cooks, it releases its juices into the rice, creating a savory base that ties all the components together. This casserole isn’t only hearty but also visually appealing, making it a perfect centerpiece for any meal.

Let’s explore the ingredients and cooking instructions to create this flavorful Peruvian delight!

Ingredients (Serves 4-6):

• 1 ½ pounds boneless, skinless chicken thighs
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 medium green bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon aji amarillo paste (optional)
• ½ cup fresh cilantro, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lime

Cooking Instructions:

1. Preheat the oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly and thoroughly once it’s placed in the oven.
2. Prepare the chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and pepper, and then add them to the skillet. Sear the chicken for about 5 minutes on each side or until golden brown. Once done, remove the chicken from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the diced onion, garlic, green and yellow bell peppers. Sauté for about 5-7 minutes until the onions become translucent and the peppers soften, stirring occasionally to avoid burning.
4. Combine ingredients: Add the diced tomatoes, ground cumin, paprika, and aji amarillo paste (if using) to the skillet. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld together.
5. Add rice and broth: Stir in the rice, making sure it’s well coated with the vegetable mixture. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes without stirring.
6. Layer the casserole: In a large casserole dish, place the seared chicken thighs on top of the rice mixture. Pour any remaining broth from the skillet over the chicken and rice. Squeeze the lime juice over the top and sprinkle with chopped cilantro.
7. Bake the casserole: Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the rice has absorbed the liquid and the chicken is cooked through.
8. Serve and enjoy: Once baked, remove the casserole from the oven and let it cool for a few minutes. Fluff the rice with a fork, garnish with additional cilantro if desired, and serve warm.

Extra Tips:

When preparing your Peruvian Chicken and Rice Casserole, consider marinating the chicken in lime juice and spices for a few hours beforehand to enhance its flavor.

You can also customize the dish by adding vegetables of your choice, such as peas or corn, for added nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making this dish a great option for meal prep.

Enjoy experimenting with this recipe and find the perfect balance of spices that suits your taste!

Lomo Saltado With Rice: Stir-Fried Chicken and Vegetables

Lomo Saltado is a vibrant dish that beautifully marries the flavors of Peru with Chinese culinary techniques, creating a delightful stir-fry that’s both hearty and satisfying. Traditionally made with beef, this adaptation uses tender chicken, which absorbs the savory notes of soy sauce, vinegar, and spices. The dish isn’t only a feast for the palate but also a visual delight, with colorful vegetables adding an appealing crunch and freshness to the mix. Served over a bed of fluffy rice, it’s a complete meal that’s perfect for family dinners or gatherings.

In addition to its delicious taste, Lomo Saltado is quite versatile, allowing you to adjust the ingredients based on personal preferences or what you have on hand. The combination of sautéed onions, tomatoes, and peppers enhances the dish’s flavor profile and adds a burst of color. You’ll find that making Lomo Saltado at home is a straightforward process, guaranteeing you can enjoy this Peruvian classic in the comfort of your kitchen.

Ingredients (Serving size: 4-6 people):

• 1.5 lbs boneless chicken breasts, sliced into strips
• 2 tablespoons vegetable oil
• 1 large onion, sliced into strips
• 2 tomatoes, cut into wedges
• 1 red bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• 4 cups cooked white rice (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Start by slicing the chicken breasts into strips and chopping the vegetables—onion, tomatoes, and red bell pepper. This preparation will guarantee everything cooks evenly and quickly once you begin stir-frying.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil to be hot enough to sear the chicken when added, which will give it a nice golden color.
3. Cook the Chicken: Add the sliced chicken to the hot skillet in a single layer. Allow it to sear for about 4-5 minutes without stirring, then flip to cook the other side until fully cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
4. Sauté the Vegetables: In the same skillet, add the sliced onions and minced garlic. Stir-fry for about 2 minutes until the onions become translucent. Then, add the red bell pepper and continue to sauté for another 2 minutes. Finally, add the tomato wedges and cook for an additional minute until they’re slightly softened.
5. Combine Everything: Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the soy sauce, red wine vinegar, ground cumin, black pepper, and salt. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld together.
6. Serve: Prepare the rice on individual plates or a large serving platter. Spoon the Lomo Saltado mixture over the rice and garnish with freshly chopped cilantro for an added touch of flavor and color.

Extra Tips: When making Lomo Saltado, feel free to customize the vegetables based on your taste. Adding ingredients like carrots or zucchini can enhance the dish further.

Also, for an authentic touch, serve with a side of French fries, which can be mixed into the rice for added texture. Finally, don’t shy away from adjusting the soy sauce and vinegar to suit your taste—this dish is all about balancing those savory and tangy notes!