Peruvian Rice and Chicken Recipe
A flavorful and hearty Peruvian dish combining rice, chicken, and vegetables.
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Main Ingredients
- 4 pieces Chicken Thighs bone-in, skin-on
- 2 cups Rice uncooked
- 1 cup Green Peas frozen or fresh
- 1 cup Carrots diced
- 1 cup Red Bell Pepper diced
- 1 cup Onion chopped
- 3 cloves Garlic minced
- 2 tablespoon Vegetable Oil
- 4 cups Chicken Broth
- 1 teaspoon Salt to taste
- 1 teaspoon Black Pepper to taste
- 1 bunch Cilantro chopped, for garnish
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chicken thighs and cook until browned on all sides. Remove and set aside.
3. In the same pot, add the onion, garlic, carrots, and bell pepper. Cook until softened.
4. Stir in the rice and cook for a couple of minutes.
5. Add the chicken broth, peas, salt, and pepper. Bring to a boil.
6. Return the chicken to the pot, reduce heat, cover, and simmer for 20-25 minutes until the rice is cooked and the chicken is tender.
7. Garnish with chopped cilantro before serving.
Calories: 450kcal | Carbohydrates: 50g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 3mg