Name: Peruvian Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; 1 tablespoon olive oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 ½ teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon oregano; 1 teaspoon salt; ½ teaspoon black pepper; 1 ½ cups long grain white rice; 3 cups chicken broth; ½ cup frozen peas; ½ cup chopped cilantro; Juice of 1 lime; Optional: avocado slices, lime wedges, extra cilantro for garnish

A vibrant, one-pot dish, Peruvian Chicken and Rice brings together juicy chicken thighs, seasoned rice, and tender vegetables, all infused with warm Latin spices. I find it deeply comforting and full of bold flavors that make every bite irresistible. It’s the kind of weeknight dinner that feels special but comes together without a fuss.

Why You’ll Love This Recipe

I love how this dish packs so much flavor into a single pot. The juicy chicken is seared for a rich, golden crust, while the rice soaks up savory chicken broth and spices like cumin, paprika, and oregano. It’s hearty enough to stand on its own, but still light with pops of freshness from lime and cilantro. Plus, it’s naturally gluten-free and easy to adapt with whatever vegetables or garnishes I have on hand. Whether I’m cooking for my family or prepping for the week, this dish never fails me.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 ½ teaspoons ground cumin

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon salt

½ teaspoon black pepper

1 ½ cups long grain white rice

3 cups chicken broth

½ cup frozen peas

½ cup chopped cilantro

Juice of 1 lime

Optional: avocado slices, lime wedges, extra cilantro for garnish

Directions

I start by seasoning the chicken thighs with cumin, paprika, oregano, salt, and pepper. Then I heat olive oil in a large skillet or pot over medium-high heat. I sear the chicken for 4-5 minutes on each side until golden brown, then set it aside.

In the same pot, I add chopped onion and red bell pepper, letting them cook for 3-4 minutes until softened. After that, I stir in minced garlic and cook for about 30 seconds until the aroma kicks in.

Next, I stir in the rice and let it toast for a minute or two. I pour in the chicken broth and bring it to a boil, then return the seared chicken to the pot. I cover it and reduce the heat to low, letting everything simmer for about 18-20 minutes until the rice is tender and the liquid is absorbed.

Once it’s cooked, I stir in peas, chopped cilantro, and fresh lime juice. I cover the pot again and let it sit for 5 minutes off the heat. I fluff the rice with a fork and serve warm, garnished with avocado slices, lime wedges, and extra cilantro if I feel like adding a little extra color and freshness.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Calories: Approximately 435 kcal per serving

Variations

When I want to change things up, I sometimes swap the chicken thighs for drumsticks or even shredded rotisserie chicken to save time. For a spicier kick, I add diced jalapeños or a dash of hot sauce while cooking. Sometimes I throw in corn kernels or chopped carrots with the peas for more veggie power. If I’m craving something creamier, I stir in a spoonful of sour cream or Greek yogurt at the end for a rich twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I splash a bit of chicken broth or water over the rice to keep it moist and microwave it in 1-minute intervals, stirring in between. It also reheats well on the stovetop over medium-low heat. For longer storage, I freeze it in portions and thaw overnight in the fridge before reheating.

Related Recipes:

Crispy, Juicy Southern Fried Chicken

FAQs

How can I make this dish spicier?

I like adding chopped jalapeños, a pinch of cayenne pepper, or a dash of hot sauce when I want a bit more heat.

Can I use brown rice instead of white rice?

Yes, but I make sure to adjust the cooking time and add more broth since brown rice takes longer to cook.

What’s the best cut of chicken to use?

I prefer boneless, skinless chicken thighs for their flavor and tenderness, but chicken breast or bone-in pieces work too with slight adjustments to the cooking time.

Can I make this ahead of time?

Absolutely. I often cook it in the morning or the night before. It stores well and the flavors get even better the next day.

What can I serve with this dish?

While it’s a complete meal on its own, I sometimes serve it with a simple green salad, fried plantains, or tostones on the side.

Conclusion

Peruvian Chicken and Rice is one of those meals I come back to again and again. It’s comforting, full of flavor, and easy enough to throw together on a weeknight. With just one pot, I get juicy chicken, seasoned rice, and bright, fresh accents that bring the whole dish to life. Whether I’m feeding my family or meal prepping for the week, this dish always delivers.

📖 Recipe: