Main Course

Rice and Chicken, Peruvian Recipe

★★★★★ 5.0 (450)

This flavorful dish brings together tender chicken and perfectly cooked rice, infused with traditional Peruvian spices. It’s a comforting and easy meal that’s sure to become a family favorite.

◷ 45 min Total Time

♜ 4 Servings

▥ Medium Difficulty

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Deliciously Crunchy Chicken Pockets

Instructions

Step 1

Start by heating some vegetable oil in a heavy pot over medium heat. Season the chicken with salt and pepper, then cook it in the hot oil until it’s nicely browned, about 2 minutes on each side. Once browned, take the chicken out and set it aside, but keep the flavorful drippings in the pot.

Step 2

Next, add the chopped onion and garlic to the pot and sauté them in the drippings until the onion becomes soft and translucent, which should take around 5 minutes. Stir in the cilantro, season with a bit more salt and pepper, and cook everything together for another couple of minutes.

Step 3

Now, put the chicken back into the pot along with the rice, water, beer, chopped carrot, and peas. Cover the pot with the lid, turn the heat down to low, and let it simmer gently until the rice has absorbed all the liquid and is tender, about 20 minutes. Once it’s done, give it a good stir and serve warm.

Why You’ll Love This Recipe

This dish brings together tender chicken and flavorful rice with a unique blend of Peruvian spices. It’s comforting, hearty, and full of vibrant colors and tastes that make every bite satisfying.

Serving Suggestions

Serve with a side of fresh salad or steamed vegetables for a balanced meal. Aji sauce or a squeeze of lime can add an extra kick that complements the flavors beautifully.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the rice moist.