Traditional Peruvian Rice and Chicken

Step 1

Season the chicken with salt and pepper. Heat some oil in a large pan over medium-high heat, just enough to coat the bottom. Brown the chicken on all sides, which should take about 5 to 7 minutes, then set it aside on a plate. Add a little more oil to the same pan and cook the onion until it’s soft and translucent, around 5 minutes. Toss in the garlic and cook for another minute or two until fragrant. Stir in the cilantro, chile paste, salt, and pepper, cooking everything together until the cilantro darkens, about 3 to 5 minutes. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let this simmer gently for a few minutes.

Step 2

Carefully transfer the mixture to a blender and puree until smooth. Heat some more oil in the pan over medium-high heat and sauté the bell pepper until it’s soft, about 5 minutes. Pour the cilantro sauce back into the pan, add the chicken, cover it, then turn the heat down to low. Let it cook gently until the chicken is cooked through, about 20 to 30 minutes.

Step 3

Once the chicken is done, take it out and add water and rice to the pan—add a bit more water if it looks like you need it. Bring it to a boil, then cover and reduce the heat to low. Cook until the rice has absorbed all the liquid and is tender, anywhere from 20 to 40 minutes. Finally, stir in the peas, carrots, and the chicken, warming everything together for another 5 to 10 minutes before serving.

Serving Combinations

Serve with a side of crisp salad or sautéed vegetables to add freshness. A wedge of lime or some sliced avocado complements the dish nicely and balances the rich flavors.

Proper Storage Tips

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

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and may add extra flavor and moisture. Adjust cooking time as needed since thighs can take a bit longer to cook through.

What can I substitute for aji amarillo chile paste?

You can use mild yellow chili paste, or for less heat, a small amount of sweet paprika mixed with a bit of cayenne pepper.

Can I make this recipe gluten-free?

Yes, just ensure the chicken broth and aji amarillo paste you use are gluten-free.

How do I know when the rice is done?

The rice is ready when it has absorbed all the liquid and is tender but not mushy, usually between 20 and 40 minutes.

Can I prepare the cilantro sauce in advance?

Yes, you can blend the sauce ahead of time and store it in the fridge for up to 24 hours before cooking.

Is it possible to cook this dish in one pan?

Yes, you can brown the chicken, cook the sauce, and then cook the rice all in the same pan to minimize cleanup.

What if I don’t have frozen peas and carrots?

You can use fresh peas and carrots or substitute with other vegetables like corn or green beans.