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Peruvian Chicken Rice

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A vibrant dish combining flavorful spices and wholesome ingredients, perfect for family gatherings.

Ingredients

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  • 2 boneless, skinless chicken breasts, diced
  • 2 tbsp olive oil
  • Salt & pepper, to taste
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • 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
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken and vegetables.
  2. 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.
  3. Remove the cooked chicken from the skillet and set it aside to prevent overcooking while the rice is prepared.
  4. 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.
  5. Stir in the rice with the sautéed vegetables and cook for 2 minutes to allow the rice to soak up the flavors.
  6. 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.
  7. 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.
  8. Remove from heat, garnish with fresh chopped cilantro, and serve with lime wedges for a fresh citrusy finish.

Notes

Store leftovers in an airtight container for up to 3 days. This dish also freezes well for up to 2 months.

Nutrition

Find it online: https://www.cookingwithmayaa.com/peruvian-chicken-and-rice-recipe/

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