Peruvian Rice and Chicken Recipe

Chicken thighs: Bone-in, skin-on pieces that provide rich flavor and tenderness.

Rice: A staple grain that absorbs the flavors of the dish.

Cilantro: Fresh herb blended into the broth for a vibrant, aromatic taste.

Chicken broth: Liquid base that enhances the overall flavor.

Onion: Adds sweetness and depth to the dish when sautéed.

Garlic: Provides a pungent, savory note.

Vegetable oil: Used for browning the chicken and sautéing the aromatics.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and complexity.

When browning the chicken thighs, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which will affect the flavor and texture. Brown the chicken in batches if necessary to ensure each piece gets a nice, golden crust.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: They cook faster and are leaner, though they may lack some of the rich flavor from the bones and skin.

• rice - Substitute with quinoa: Quinoa is a high-protein grain that cooks similarly to rice and adds a nutty flavor.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian-friendly option.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions and can be used in the same quantity.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a rich flavor that works well for cooking.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can be used in smaller quantities.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• Allow the chicken and rice to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled Peruvian rice and chicken into airtight containers. For best results, use containers that are just the right size to minimize air exposure.

• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the dish within a safe timeframe.

• Store the containers in the refrigerator if you plan to eat the dish within 3-4 days. The flavors will meld beautifully, making leftovers even more delicious.

• For longer storage, place the airtight containers in the freezer. The Peruvian rice and chicken can be frozen for up to 2-3 months without losing its delightful taste and texture.

• When ready to reheat, thaw the frozen Peruvian rice and chicken in the refrigerator overnight. This gradual thawing helps maintain the dish's integrity.

• Reheat the dish in a pot over medium heat, adding a splash of chicken broth or water to prevent drying out. Stir occasionally to ensure even heating.

• Alternatively, you can reheat individual portions in the microwave. Place the rice and chicken in a microwave-safe dish, cover loosely, and heat on medium power, stirring halfway through.

• To refresh the flavors, consider adding a sprinkle of fresh cilantro or a squeeze of lime juice just before serving. This adds a burst of freshness to the reheated dish.

• Stovetop Method

  1. Place a skillet over medium heat and add a splash of chicken broth or water.
  2. Add the leftover Peruvian rice and chicken to the skillet.
  3. Cover the skillet with a lid to trap the steam, which helps keep the rice moist.
  4. Stir occasionally and heat until the chicken is warmed through and the rice is hot, about 10-15 minutes.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Peruvian rice and chicken to an oven-safe dish.
  3. Add a few tablespoons of chicken broth or water to keep the rice from drying out.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Bake for about 20-25 minutes, or until the chicken and rice are heated through.

• Microwave Method

  1. Place the Peruvian rice and chicken in a microwave-safe dish.
  2. Add a splash of chicken broth or water to help keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes, then stir.
  5. Continue microwaving in 1-minute intervals until the chicken and rice are heated through.

• Steamer Method

  1. Place the Peruvian rice and chicken in a heatproof dish that fits into your steamer basket.
  2. Add a small amount of chicken broth or water to the dish.
  3. Set up your steamer and bring the water to a gentle boil.
  4. Place the dish in the steamer basket, cover, and steam for about 10-15 minutes, or until the chicken and rice are thoroughly heated.

• Large pot: Used for browning the chicken thighs and cooking the rice and chicken together.

• Tongs: Handy for turning and removing the chicken thighs from the pot.

• Blender: Essential for blending the cilantro with the chicken broth to create a smooth mixture.

• Cutting board: Provides a stable surface for chopping the onion and cilantro.

• Chef's knife: Ideal for chopping the onion and cilantro, and mincing the garlic.

• Measuring cups: Used to measure the rice and chicken broth accurately.

• Measuring spoons: Necessary for measuring the salt, pepper, and vegetable oil.

• Wooden spoon: Useful for stirring the rice and cilantro mixture in the pot.

• Lid: Needed to cover the pot while the rice and chicken cook together.

• Serving spoon: Perfect for serving the finished dish.

Prep ingredients in advance: Chop the onion and cilantro ahead of time to streamline the cooking process.

Use a food processor: Quickly blend the cilantro and chicken broth using a food processor to save time.

Pre-season the chicken: Season the chicken thighs with salt and pepper the night before to enhance flavor and save time.

One-pot cooking: Use a single pot to brown the chicken, sauté the onion and garlic, and cook the rice to minimize cleanup.