Easy Peruvian Chicken And Rice Recipe
This Easy Peruvian Chicken and Rice recipe combines tender, juicy chicken thighs with flavorful, cumin-spiced rice. Topped with a vibrant cilantro and jalapeño green sauce, it’s a quick and delicious meal inspired by traditional Peruvian flavors, perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop Searing and Simmering
- Cuisine: Peruvian
- Diet: Halal
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
Rice and Cooking
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp ground cumin
- Salt and pepper, to taste
Green Sauce
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper (seeded for less heat, if desired)
- 1 garlic clove
- Juice of 1 lime
- ¼ cup olive oil
- Salt, to taste
Instructions
- Prepare the Chicken: Season the chicken thighs evenly with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder to infuse them with basic seasoning.
- Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 3 to 4 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Cook the Rice: Using the same skillet, add the finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until soft and aromatic. Stir in the rinsed rice and ½ teaspoon ground cumin, toasting the rice gently for 1 minute to enhance its flavor.
- Simmer: Pour 2 cups chicken broth into the skillet and bring to a simmer. Return the seared chicken thighs back to the skillet, cover with a lid, then reduce heat to low. Cook gently for about 20 minutes, until the rice is tender and the chicken is thoroughly cooked.
- Make the Green Sauce: While the chicken and rice cook, blend together 1 cup fresh cilantro leaves, 1 seeded jalapeño pepper (adjust seeds for desired heat), 1 garlic clove, juice of 1 lime, ¼ cup olive oil, and salt to taste until smooth and vibrant.
- Serve: Plate the cooked chicken thighs alongside the fluffy cumin rice, then drizzle generously with the bright, flavorful green sauce. Serve immediately and enjoy the fresh Peruvian-inspired meal!
Notes
- Rinsing the rice before cooking helps remove excess starch, ensuring fluffy, separate grains.
- Adjust the amount of jalapeño in the green sauce to control the heat level according to your preference.
- For a spicier kick, keep the seeds in the jalapeño or add extra chili.
- Chicken broth can be substituted with vegetable broth for a different flavor profile or to make it vegetarian if using plant-based chicken.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh with rice and sauce)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Peruvian chicken, cumin rice, cilantro green sauce, easy chicken recipe, one-pan meal, Latin American cuisine
