Traditional Peruvian Dishes
Discover how to prepare Peruvian Chicken and Rice, a typical recipe from Peru
An abundant and aromatic Peruvian chicken and rice dish, with golden chicken, loose rice, cilantro, yellow pepper, beer, and vegetables. A homemade recipe ideal for sharing.
The combination of cilantro, yellow pepper, onion, and garlic gives identity to this classic of Peruvian cuisine. The final rest helps to achieve more separated grains and a balanced texture.
01
Ingredients
Have everything ready before you begin.
- ✓6 chicken pieces, approximately 1 kg
- ✓3 cups of long-grain rice
- ✓1 large red onion, chopped into cubes
- ✓3 cloves of garlic, finely chopped
- ✓4 tablespoons of yellow pepper paste
- ✓1 cup of cilantro leaves
- ✓1 ¾ cups of light beer
- ✓4 cups of chicken broth
- ✓½ cup of carrot in cubes
- ✓½ cup of peas or green beans
- ✓½ cup of corn kernels
- ✓½ red bell pepper in strips
- ✓2 tablespoons of vegetable oil
- ✓1 teaspoon of cumin
- ✓½ teaspoon of black pepper
- ✓1 ¾ teaspoons of salt, or to taste
- ✓2 lemons for serving
02
Step-by-step method
- 01
Rinse the rice
Rinse the rice two or three times, until the water comes out less turbid, and drain it well.
- 02
Blend the cilantro
Process the cilantro leaves with ½ cup of chicken broth until you get a uniform green sauce. Do not add additional water.
- 03
Brown the chicken
Heat a large pot over medium-high heat with the oil. Season the chicken pieces with part of the salt, pepper, and cumin. Brown them on all sides for about eight minutes in total, without cooking them completely. If the pot is small, do it in two batches. Remove the chicken and set it aside.
- 04
Prepare the seasoning
In the same pot, cook the onion for four or five minutes, stirring to take advantage of the golden bits on the bottom. Add the garlic and cook for one minute. Incorporate the yellow pepper paste and the rest of the cumin; cook for three to four minutes, until the pepper changes color slightly and loses its raw flavor.
- 05
Reduce the beer
Pour in the cilantro sauce and cook for two minutes, stirring constantly. Add the light beer and let it boil for three minutes to reduce it slightly.
- 06
Integrate the rice
Add the drained rice and mix it with the seasoning for one minute, making sure to cover each grain.
- 07
Add broth and vegetables
Add the broth, carrot, peas, corn, and red bell pepper. Taste the liquid and adjust the salt. Return the chicken to the pot, with the pieces partially submerged and the golden part facing up.
- 08
Cook the rice
Wait for a gentle boil, lower the heat to a minimum, cover the pot, and cook for twenty to twenty-five minutes. Do not stir the rice during cooking. If it remains firm and the liquid is consumed, add a small stream of hot broth, cover, and continue cooking. If it remains too humid, remove the lid for a few minutes over very low heat.
- 09
Let it rest
When the rice is tender and the chicken is fully cooked, turn off the heat and let the pot rest covered for ten minutes. Check that the thickest part of the chicken is well cooked and its juices come out clear.
- 10
Serve with lemon
Gently loosen the rice with a fork from the bottom. Serve a generous portion with a chicken piece and distribute the vegetables and bell pepper. Finish with a few drops of lemon.
- Brown the chicken without piling the pieces; if necessary, work in two batches.
- Cook the yellow pepper paste well before incorporating the liquids.
- Do not stir the rice during cooking to avoid it becoming mushy.
- Let the pot rest covered for ten minutes before serving.
- The light beer can be replaced with the same amount of broth for an alcohol-free version.
- You can accompany the dish with criolla sauce.
- To reheat, add a tablespoon of broth to each portion and keep the preparation refrigerated.