Peruvian Chicken and Rice brings juicy chicken thighs marinated in sun-kissed aji amarillo, garlic, and lime, seared to golden perfection, then simmered with tender rice, peas, and carrots for a fragrant, colorful feast. This one-pot Latin American classic strikes the perfect balance of spice, tang, and comfort—ideal for adventurous weeknights or laid-back weekend gatherings. Let’s dive in and discover how to make this South American standout in your own kitchen.
Key Ingredients
To create this vibrant Peruvian staple, you’ll need a handful of simple yet flavorful ingredients that work together to build depth, color, and authentic taste:
- 6 pieces chicken thighs: Juicy protein base that soaks up the bold marinade and stays tender during simmering.
- 2 tablespoons aji amarillo paste: Vibrant Peruvian chili paste infusion providing signature golden color and gentle heat.
- 1 tablespoon ground cumin: Earthy spice that adds warmth and balances the citrusy lime notes.
- 1 tablespoon paprika: Sweet-smoked flavor enhancing color and mild pepperiness.
- 1 teaspoon turmeric: Golden-hued spice delivering subtle bitterness and a gorgeous visual impact.
- 4 cloves garlic minced: Pungent aromatics infusing savory depth into both chicken and rice.
- 1 medium onion chopped: Sweet and savory foundation that softens into the cooking liquid for layered flavor.
- 2 tablespoons vegetable oil: Neutral cooking fat for searing chicken to a golden crust.
- 2 cups long-grain rice: Fluffy starch that absorbs spiced broth without becoming mushy.
- 4 cups chicken broth: Flavorful liquid base ensuring tender rice and succulent chicken.
- 1 cup frozen peas: Bright, tender pops of sweetness in every forkful.
- 1 cup diced carrots: Earthy crunch that contrasts the soft rice and chicken.
- 1/4 cup cilantro chopped: Fresh herb garnish adding a citrusy, herbaceous finish.
- 2 tablespoons lime juice: Zesty acidity that brightens the overall flavor profile.
- Salt to taste: Essential seasoning that enhances all other ingredients.
- Black pepper to taste: Subtle heat and sharpness balancing the richer spices.
How To Make Peruvian Chicken and Rice
From preparing the zesty marinade to the final fluff of cilantro-studded rice, these steps will walk you through every moment of turning pantry staples into a memorable Peruvian feast. Get ready for some marinating, searing, and patient simmering as you build layers of authentic South American flavor.
1. In a bowl combine aji amarillo paste, ground cumin, paprika, turmeric, minced garlic, chopped onion, lime juice, salt, and black pepper then add chicken thighs and coat evenly; marinate for at least 30 minutes.
2. Heat vegetable oil in a large pot over medium-high heat.
3. Add marinated chicken thighs and sear for 3–4 minutes per side until golden brown; remove and set aside.
4. In the same pot add rice, diced carrots, and frozen peas then sauté for 2 minutes.
5. Pour in chicken broth and stir to combine, then return chicken thighs on top of the rice mixture.
6. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and chicken is cooked through.
7. Remove from heat and let rest covered for 5 minutes.
8. Fluff rice with a fork, stir in chopped cilantro, and serve hot with lime wedges if desired.
Serving Suggestions
Peruvian Chicken and Rice shines on its own but there are a few creative ways to elevate the presentation and complement its bold flavors. Whether you’re looking for extra crunch, brightness, or a creamy contrast, these ideas will turn your one-pot wonder into a full-table experience.
- Serve with fresh lime wedges to squeeze over each portion, enhancing the citrus kick and balancing the spice.
- Garnish with extra cilantro leaves for a burst of herbaceous brightness and color contrast.
- Add a side of crisp avocado slices to introduce creamy richness and mellow out the heat.
- Pair with tangy ají verde sauce drizzled on top, amplifying South American flair with a zesty, cilantro-powered finish.
Tips For Perfect Peruvian Chicken and Rice
Every cook has their own twist, but a few insider tricks can take your Peruvian Chicken and Rice to the next level. From choosing the right cut of chicken to balancing the heat, these notes will help you dial in flavor and texture. Keep this list handy the first few times you make this recipe, and you’ll be amazed at how a few small tweaks can make each bite even more memorable.
- Use bone-in chicken thighs for enhanced flavor and moisture
- Substitute aji amarillo paste with ají amarillo powder mixed with water if needed
- Adjust the amount of paste or spices to control the heat level
- Store leftovers in an airtight container in the refrigerator for up to 3 days
How To Store It
If you find yourself with leftovers (and trust us, that happens fast!), storing your Peruvian Chicken and Rice the right way will keep it tasting fresh and vibrant. From simple refrigeration to freezing for longer preservation, here’s how to maintain that signature South American sparkle even days later.
- Refrigerate: Transfer cooled dish into a airtight container and store in the fridge for up to 3 days to preserve texture and flavor.
- Freeze for longer storage: Portion the chicken and rice into freezer-safe bags or containers, remove excess air, and freeze for up to 2 months.
- Reheat gently: Warm leftovers in a skillet over low heat with a splash of chicken broth to prevent the rice from drying out and to revive the sauce.
- Label and date: Always label your storage containers with the date to ensure you use them within a safe timeframe and enjoy peak freshness.
Frequently Asked Questions
Still curious? We’ve gathered your top questions about Peruvian Chicken and Rice and answered them below.
- Can I use boneless chicken thighs instead of bone-in for this recipe?
You can substitute boneless chicken thighs if you prefer, but you should reduce the searing and simmering time by about 5–7 minutes total since boneless cuts cook faster. Keep an eye on internal temperature, aiming for 165°F (74°C) before removing from heat to prevent overcooking.
- What is the best substitute for aji amarillo paste if I don’t have it on hand?
If you don’t have aji amarillo paste, use 2 tablespoons of aji amarillo powder mixed with 2 tablespoons of warm water to create a paste-like consistency. Stir until smooth, then measure out 2 tablespoons for the marinade to maintain authentic flavor and heat.
- How can I adjust the spiciness of the dish for a milder palate?
To reduce heat, cut the aji amarillo paste in half and replace the other half with sweet paprika or tomato paste. You can also omit the black pepper. Taste the marinade before adding the chicken and add more paste gradually only if you want extra warmth.
- Is it possible to cook this dish in a rice cooker or Instant Pot instead of on the stove?
Yes. For a rice cooker, after searing the chicken in a skillet, transfer rice, vegetables, broth, and chicken to the cooker and select the white rice setting. For an Instant Pot, use the sauté function to sear chicken and sauté rice/veggies, then pressure cook on high for 10 minutes with a natural release of 10 minutes.
- How should I store and reheat leftovers to maintain texture and flavor?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to the rice, cover with a damp paper towel, and microwave on medium power in 1-minute intervals to prevent drying. Alternatively, reheat gently on the stovetop over low heat.
- Can I add other vegetables to the rice, and if so, which ones work best?
Absolutely. Diced bell peppers, corn kernels, or chopped green beans can be added alongside the carrots and peas. Add firmer vegetables like carrots at the start of the sauté step and tender ones like bell peppers or corn about halfway through the simmer to avoid overcooking.
What Makes This Special
This Peruvian Chicken and Rice hits all the right notes: sun-kissed aji amarillo spices, aromatic turmeric, tangy lime, and tender chicken all come together in one satisfying pot. The colorful medley of peas, carrots, and cilantro not only looks stunning but creates a symphony of textures and flavors with every forkful. It’s the ultimate comfort meal with a South American twist—print this recipe, stash it in your collection, and watch it become a go-to for family dinners and friendly gatherings. Have questions, tweaks, or a fun story from your own kitchen? Drop a comment below!
Print
Peruvian Chicken and Rice
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dishes
Description
Juicy chicken thighs marinated in golden aji amarillo and garlic, seared to perfection, then simmered with tender rice, peas, and carrots for a fragrant, colorful feast bursting with South American flair.
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons aji amarillo paste
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 4 cloves garlic minced
- 1 medium onion chopped
- 2 tablespoons vegetable oil
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup diced carrots
- 1/4 cup cilantro chopped
- 2 tablespoons lime juice
- Salt to taste
- Black pepper to taste
Instructions
- In a bowl combine aji amarillo paste, ground cumin, paprika, turmeric, minced garlic, chopped onion, lime juice, salt, and black pepper then add chicken thighs and coat evenly; marinate for at least 30 minutes.
- Heat vegetable oil in a large pot over medium-high heat.
- Add marinated chicken thighs and sear for 3–4 minutes per side until golden brown; remove and set aside.
- In the same pot add rice, diced carrots, and frozen peas then sauté for 2 minutes.
- Pour in chicken broth and stir to combine, then return chicken thighs on top of the rice mixture.
- Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and chicken is cooked through.
- Remove from heat and let rest covered for 5 minutes.
- Fluff rice with a fork, stir in chopped cilantro, and serve hot with lime wedges if desired.
Notes
- Use bone-in chicken thighs for enhanced flavor and moisture
- Substitute aji amarillo paste with ají amarillo powder mixed with water if needed
- Adjust the amount of paste or spices to control the heat level
- Store leftovers in an airtight container in the refrigerator for up to 3 days