Peruvian Chicken and Rice – Easy One-Pot Latin Dinner

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A Classic Peruvian-Inspired Dish for Everyday Cravings

If you love colorful meals that explode with bold flavor, this Peruvian Chicken and Rice is the perfect choice. Known in Peru as “Arroz con Pollo,” this dish is a staple across Latin America, and for good reason. It’s vibrant, savory, deeply seasoned, and often made in one pot, making it as practical as it is delicious.

This version features tender, golden-seared chicken, perfectly seasoned rice, and a base of garlic, cumin, and peppers—an irresistible mix of smoky, spicy, and fresh.

🌟 Why You’ll Love This Recipe

  • Big on flavor, light on effort: Easy to make, but rich in spices and depth.
  • One-pan convenience: Less cleanup, more flavor.
  • Family-friendly: A crowd-pleaser that’s great for all ages.
  • Perfect for meal prep: Heats up beautifully the next day.
  • Tastes like a vacation in every bite.

🛒 Ingredients You’ll Need

For the Chicken:

  • 4 boneless, skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste

For the Rice and Sauce:

  • 1½ cups long grain white rice
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup frozen peas
  • ½ cup chopped cilantro
  • 1½ tsp ground cumin
  • ½ tsp turmeric (for color)
  • ½ tsp chili powder or aji amarillo paste (optional)
  • 2¾ cups chicken broth
  • Juice of 1 lime

👨‍🍳 Step-by-Step Instructions

1. Season and Sear the Chicken

  • Season chicken with cumin, paprika, garlic powder, salt, and pepper.
  • Heat oil in a large skillet or Dutch oven and sear chicken 4–5 minutes per side.
  • Remove and set aside.

2. Sauté the Aromatics

  • In the same pan, add onions, garlic, and bell pepper.
  • Cook for 3–4 minutes until soft and fragrant.
  • Stir in cumin, turmeric, and chili powder.

3. Toast the Rice

  • Add dry rice to the skillet and stir to coat in the spices and oils.
  • Cook 1–2 minutes until lightly toasted.

4. Add Broth and Chicken

  • Pour in broth and lime juice. Stir well.
  • Nestle chicken back into the pan on top of rice.
  • Cover and simmer for 20–25 minutes on low until rice is fluffy and chicken is cooked through.

5. Finish and Serve

  • Stir in peas and cilantro just before serving.
  • Let sit covered for 5 minutes to absorb flavors.
  • Serve hot with lime wedges or avocado slices.

🔁 Flavor Variations

  • Spicy Peruvian Rice: Add sliced jalapeños or hot sauce.
  • Creamy twist: Stir in 2 tbsp sour cream or yogurt at the end.
  • Green rice version: Blend cilantro, spinach, and onion with broth before adding.
  • Loaded style: Top with crumbled turkey bacon and fresh tomatoes.
  • Add vegetables: Corn, carrots, green beans, or mushrooms.

🍽️ Serving Suggestions

  • With fried plantains or sweet potato wedges
  • Topped with fresh avocado or guacamole
  • Drizzle of aji verde (Peruvian green sauce)
  • Crisp salad with lime vinaigrette
  • Pair with grilled corn or roasted peppers

📦 Storage and Meal Prep

  • Fridge: Store in airtight containers for up to 4 days
  • Freezer: Freeze portions in freezer bags for up to 3 months
  • Reheat: Microwave or reheat in a skillet with a splash of broth

📊 Nutritional Info (Per Serving Approx.)

  • Calories: 480
  • Protein: 33g
  • Fat: 18g
  • Carbs: 46g
  • Fiber: 4g

🧠 Cooking Tips

  • Sear chicken well for extra flavor.
  • Don’t stir the rice while simmering—let it cook undisturbed.
  • Use a Dutch oven or heavy skillet for best heat distribution.
  • Fresh cilantro + lime juice = flavor magic
  • To make it greener: Use blended spinach and cilantro as your cooking base.

❓ FAQs

Q1: Can I use brown rice?
Yes—add more broth and increase cooking time to 35–40 minutes.

Q2: Is this gluten-free?
Yes—just confirm your broth and seasonings are GF.

Q3: What does Peruvian chicken taste like?
It’s earthy, spiced (not spicy), with citrus and herbs for balance.

Q4: Can I make this vegetarian?
Yes—skip chicken, add chickpeas or mushrooms, and use veggie broth.

Q5: Can I make it in the oven?
Yes—transfer skillet to oven at 375°F for 25–30 minutes.

✅ Conclusion: A One-Pot Wonder With Serious Flavor

This Peruvian Chicken and Rice is your ticket to a flavor-packed meal without spending hours in the kitchen. With juicy chicken, fragrant rice, and a burst of lime and cilantro, it’s a dish that’s both cozy and refreshing.

Perfect for weekday meals, dinner parties, or batch cooking, this is one recipe you’ll make again and again.

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