Peruvian Rice and Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and tenderness.

Rice: Uncooked, to absorb all the delicious flavors in the pot.

Green peas: Adds a pop of color and sweetness to the dish.

Carrots: Diced, for a subtle sweetness and crunch.

Red bell pepper: Diced, for a vibrant color and mild sweetness.

Onion: Chopped, to add depth and aroma.

Garlic: Minced, for a robust flavor.

Vegetable oil: For browning the chicken and sautéing the vegetables.

Chicken broth: The liquid base that cooks the rice and infuses it with flavor.

Salt: To taste, for seasoning the dish.

Black pepper: To taste, for a hint of spice.

Cilantro: Chopped, for a fresh and fragrant garnish.

When browning the chicken thighs, make sure to do so in batches if necessary to avoid overcrowding the pot. This ensures that each piece gets a nice, even sear, which adds depth of flavor to the dish. Additionally, after cooking the vegetables, deglaze the pot with a splash of chicken broth to lift any browned bits from the bottom, incorporating even more flavor into the rice.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: This will reduce the cooking time and fat content, though it may be slightly less flavorful.

• uncooked rice - Substitute with quinoa: Quinoa is a high-protein alternative that cooks in a similar time frame and offers a different texture.

• frozen or fresh green peas - Substitute with edamame: Edamame provides a similar pop of color and texture, along with added protein.

• diced carrots - Substitute with diced sweet potatoes: Sweet potatoes offer a similar sweetness and texture but with a slightly different flavor profile.

• diced red bell pepper - Substitute with diced yellow bell pepper: Yellow bell peppers provide a similar sweetness and color variation.

• chopped onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and adds a distinct flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for a vegetarian version of the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• cilantro - Substitute with parsley: Parsley offers a fresh, bright flavor and is a good alternative for those who dislike cilantro.

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

• Transfer the cooled rice and chicken into airtight containers. Dividing the dish into individual portions can make reheating easier and more convenient.

• For short-term storage, place the containers in the refrigerator. The dish will stay fresh for up to 3-4 days.

• If you plan to store the dish for a longer period, consider freezing it. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.

• Label the containers with the date of preparation. This helps you keep track of how long the Peruvian rice and chicken has been stored.

• When reheating from the refrigerator, transfer the desired portion to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap to retain moisture. Heat on medium power, stirring occasionally, until thoroughly heated.

• For reheating from frozen, it's best to thaw the rice and chicken in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated portions.

• If you need to reheat directly from frozen, use a microwave-safe dish and cover it. Heat on low power to start, gradually increasing the power and stirring occasionally to ensure even heating.

• Alternatively, you can reheat the dish on the stovetop. Place the rice and chicken in a pan, add a splash of chicken broth or water to prevent drying out, and heat over medium-low heat, stirring occasionally, until hot.

• Garnish with fresh cilantro after reheating to restore some of the original freshness and flavor.

• Stovetop Method

  1. Place a large skillet or pot over medium heat.
  2. Add a splash of chicken broth or water to the pan to prevent sticking.
  3. Add the leftover Peruvian rice and chicken to the pan.
  4. Cover the pan with a lid and heat for about 5-10 minutes, stirring occasionally, until the rice and chicken are thoroughly heated.
  5. Garnish with fresh cilantro before serving.

• Microwave Method

  1. Place the leftover Peruvian rice and chicken in a microwave-safe dish.
  2. Add a tablespoon of chicken broth or water to keep the dish 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, stirring halfway through.
  5. Check if the rice and chicken are heated through; if not, continue heating in 1-minute increments.
  6. Garnish with fresh cilantro before serving.

• Oven Method

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

• Steaming Method

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Peruvian rice and chicken in the steamer basket.
  3. Cover and steam for about 10-15 minutes, or until the rice and chicken are heated through.
  4. Garnish with fresh cilantro before serving.

• Large pot: A spacious cooking vessel to accommodate the chicken, rice, and vegetables, ensuring even cooking.

• Wooden spoon: Ideal for stirring ingredients without scratching the pot's surface.

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

• Measuring cups: Essential for accurately measuring the rice, vegetables, and broth.

• Chef's knife: Perfect for chopping onions, garlic, carrots, bell pepper, and cilantro.

• Cutting board: A sturdy surface for safely chopping all the vegetables and herbs.

• Garlic press: Handy for quickly mincing garlic cloves.

• Lid: Necessary for covering the pot while the dish simmers, ensuring the rice cooks properly.

• Serving spoon: For dishing out the finished rice and chicken onto plates.

• Measuring spoons: To measure out the salt, pepper, and vegetable oil accurately.

Prep ingredients in advance: Chop the onion, garlic, carrots, and bell pepper the night before to save time.

Use pre-cooked chicken: Substitute with pre-cooked chicken thighs to reduce cooking time.

Instant rice: Opt for instant rice instead of uncooked rice to cut down on cooking time.

Frozen vegetables: Use frozen peas and pre-diced carrots to eliminate chopping.

One-pot method: Cook everything in one pot to save on clean-up time.

Quick broth: Use store-bought chicken broth instead of making it from scratch.