Name: Peruvian Chicken and Rice: A Flavorful & Easy Recipe
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6-8 servings
Ingredients: 3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best); 2 tablespoons olive oil; 2 tablespoons aji amarillo paste (or substitute with 1 tablespoon smoked paprika and 1 teaspoon cayenne pepper); 2 tablespoons soy sauce; 2 tablespoons red wine vinegar; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 1/2 teaspoon salt (or to taste); 1/4 cup chopped cilantro; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, finely chopped; 1 green bell pepper, finely chopped; 1 cup long-grain rice, rinsed; 2 cups chicken broth; 1/2 cup frozen peas; 1/4 cup chopped cilantro; 1 teaspoon ground cumin; 1/2 teaspoon turmeric powder; 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/2 cup mayonnaise; 1/4 cup aji amarillo paste (or substitute with 2 tablespoons smoked paprika and 1/2 teaspoon cayenne pepper); 1 clove garlic, minced

Peruvian Chicken and Rice, or Arroz con Pollo as it's known in Peru, is more than just a meal; it's a vibrant celebration of flavor and a cornerstone of Peruvian cuisine. Have you ever tasted a dish that instantly transports you to a sun-drenched marketplace, filled with the aroma of exotic spices and the cheerful chatter of locals? That's precisely the experience this recipe offers!

This iconic dish boasts a rich history, deeply rooted in the fusion of indigenous Peruvian ingredients and Spanish culinary techniques. It's a testament to the country's diverse cultural heritage, a delicious blend of old-world traditions and new-world flavors. Passed down through generations, each family holds its own secret to the perfect Arroz con Pollo, making it a truly personal and cherished recipe.

What makes Peruvian Chicken and Rice so universally loved? It's the harmonious combination of tender, juicy chicken, fragrant rice infused with cilantro and spices, and a medley of colorful vegetables. The vibrant green hue of the rice, achieved through the generous use of cilantro, is as visually appealing as it is delicious. But beyond its stunning appearance, it's the incredible depth of flavor that truly captivates. The savory chicken, the subtly sweet vegetables, and the aromatic rice create a symphony of tastes that will leave you craving more. Plus, it's a relatively simple one-pot meal, making it perfect for busy weeknights or a comforting weekend feast. Get ready to embark on a culinary adventure and discover the magic of Peruvian cuisine!

Ingredients:

For the Chicken:

3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
2 tablespoons olive oil
2 tablespoons aji amarillo paste (or substitute with 1 tablespoon smoked paprika and 1 teaspoon cayenne pepper)
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1/4 cup chopped cilantro
2 cloves garlic, minced

For the Rice:

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 cup long-grain rice, rinsed
2 cups chicken broth
1/2 cup frozen peas
1/4 cup chopped cilantro
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper

For the Sauce (Optional):

1/2 cup mayonnaise
1/4 cup aji amarillo paste (or substitute with 2 tablespoons smoked paprika and 1/2 teaspoon cayenne pepper)
1 clove garlic, minced
1 tablespoon lime juice
1 tablespoon chopped cilantro
Salt and pepper to taste

Marinating the Chicken:

In a large bowl, combine the aji amarillo paste (or smoked paprika and cayenne pepper), soy sauce, red wine vinegar, cumin, smoked paprika, oregano, garlic powder, onion powder, black pepper, salt, cilantro, and minced garlic. This is your flavorful marinade!
Add the chicken pieces to the bowl and toss to coat them evenly with the marinade. Make sure every piece is nicely covered.
Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken. The longer it marinates, the more delicious it will be! I usually aim for at least 4 hours.

Cooking the Chicken:

Preheat your oven to 400°F (200°C).
Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat.
Remove the chicken from the marinade, letting any excess drip off. Reserve the remaining marinade – we'll use it later!
Sear the chicken pieces, skin-side down, in the hot skillet for about 5-7 minutes, or until the skin is golden brown and crispy. Don't overcrowd the pan; you may need to do this in batches. Searing the chicken first helps to lock in the juices and create a beautiful color.
Flip the chicken pieces and sear for another 2-3 minutes on the other side.
Pour the reserved marinade over the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the size of your chicken pieces. I always use a meat thermometer to be sure.
Remove the skillet from the oven and let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Preparing the Rice:

While the chicken is baking, prepare the rice. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, chopped red bell pepper, and chopped green bell pepper and cook for another 3-5 minutes, until the vegetables are tender. The aroma at this point is just fantastic!
Add the rinsed rice to the saucepan and stir to coat it with the oil and vegetables.
Pour in the chicken broth, add the cumin, turmeric powder, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid during this time, as it can release steam and affect the cooking process.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become even more fluffy.
Stir in the frozen peas and chopped cilantro. Fluff the rice with a fork before serving.

Making the Aji Amarillo Sauce (Optional):

In a small bowl, whisk together the mayonnaise, aji amarillo paste (or smoked paprika and cayenne pepper), minced garlic, lime juice, and chopped cilantro.
Season with salt and pepper to taste.
Adjust the amount of aji amarillo paste (or smoked paprika and cayenne pepper) to your desired level of spiciness. I like mine with a good kick!
Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.

Serving:

Serve the Peruvian chicken hot, over a bed of the flavorful rice.
Drizzle the optional aji amarillo sauce over the chicken and rice for an extra burst of flavor.
Garnish with extra chopped cilantro, if desired.
Enjoy! This dish is even better the next day, so don't be afraid to make a big batch.

Tips and Variations:

Spice Level: Adjust the amount of aji amarillo paste (or smoked paprika and cayenne pepper) in both the marinade and the sauce to control the spiciness of the dish.
Chicken Cuts: While thighs and drumsticks are recommended for their flavor and moisture, you can also use chicken breasts. However, be careful not to overcook them, as they can become dry.
Vegetables: Feel free to add other vegetables to the rice, such as carrots, corn, or zucchini.
Broth: If you don't have chicken broth, you can use vegetable broth or water with a bouillon cube.
Lime: A squeeze of fresh lime juice over the finished dish adds a bright and zesty flavor.
Make Ahead: The chicken can be marinated overnight, and the rice can be cooked ahead of time and reheated.
Serving Suggestions: Serve with a side of salad or roasted vegetables for a complete meal.

Enjoy your homemade Peruvian Chicken and Rice! I hope you love it as much as I do.

Conclusion:

This Peruvian Chicken and Rice isn't just a meal; it's a vibrant culinary journey that deserves a spot in your regular rotation. The combination of tender, juicy chicken infused with aromatic spices and the perfectly cooked, flavorful rice is simply irresistible. It's a dish that's both comforting and exciting, offering a unique taste experience that will leave you wanting more. I truly believe this recipe is a must-try because it delivers incredible flavor without requiring hours in the kitchen. It's a weeknight winner that's also impressive enough to serve to guests. But the best part? It's incredibly versatile! While I've shared my favorite version, feel free to experiment and make it your own. For a spicier kick, add a finely chopped habanero pepper (use caution!) or a dash of your favorite hot sauce to the marinade. If you're looking for a vegetarian option, you can easily substitute the chicken with firm tofu or chickpeas. Just be sure to adjust the cooking time accordingly. Serving Suggestions and Variations: * Serve it with a dollop of creamy aji amarillo sauce for an extra layer of flavor. The slight heat and fruity notes of the aji amarillo complement the richness of the chicken and rice perfectly. * A simple side salad of mixed greens with a lime vinaigrette provides a refreshing contrast to the heartiness of the dish. * For a more complete meal, add some steamed or roasted vegetables like broccoli, green beans, or bell peppers. * Consider garnishing with fresh cilantro, chopped scallions, or a sprinkle of toasted sesame seeds for added visual appeal and flavor. * Leftovers are fantastic! Enjoy them as is, or use them to make delicious chicken and rice bowls with your favorite toppings. * For a quicker version, use pre-cooked rotisserie chicken and simply shred it and add it to the rice during the last few minutes of cooking. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a celebration of Peruvian flavors that's accessible and easy to recreate in your own kitchen. The secret to truly unlocking the magic of this dish lies in the quality of your ingredients and the care you put into each step. Don't be afraid to experiment with different spices and herbs to find your perfect flavor profile. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I'm so excited for you to try this Peruvian Chicken and Rice recipe! And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to improve and share recipes that you'll love. Happy cooking! I can't wait to see what you create!