Peruvian Chicken Rice Recipe

Unlike other chicken rice recipes, Peruvian chicken rice is prepared with whole chicken pieces and with black or blonde beer, this gives the dish a very special flavor. In addition, with the typical seasonings of the region such as cumin and yellow chili, this very traditional dish will remind you of authentic Peruvian home cooking.

If you feel like trying something new or if you have doubts about the original recipe for the famous Peruvian chicken rice, all you have to do is keep reading this article

Ingredients to make Peruvian Chicken Rice:

• 1 medium red onion
• 1 medium red bell pepper
• 2 tablespoons of jay Amarillo paste
• 1 pinch of cumin
• 1 tablespoon minced garlic
• ½ cup of oil
• ½ cup of peas or peas
• 2 carrots
• 1 cup of dark beer
• 8 pieces of chicken leg or thigh
• 1½ cups ground coriander
• 4 cups of white rice
• 1½ liters of concentrated chicken broth
• 1 cup of shelled corn
• 1 pinch of salt and pepper
• 7 cups of water that is not cold

How to make Peruvian Chicken Rice:

1. Are you wondering how to prepare Peruvian chicken rice? Well, first you must gather all the ingredients and prepare the vegetables.
2. This means that you must chop the carrot and the pepper into very small squares.
3. To continue with the Peruvian chicken rice recipe, cut the onion into small squares.
4. Separate the leaves from the cilantro stems but reserve some for later.
5. Take the cilantro to the blender with a stream of water.
6. Season all the chicken pieces by spreading the salt and pepper well. For this chicken rice recipe we recommend using thighs and thighs because they are juicier.
7. Now you need to heat a pan with oil and fry the chicken pieces until they start to brown a little.
8. Then, remove the chicken pieces and place them on a plate with absorbent paper to remove excess oil and reserve.
9. Reserve the fried chicken thighs in a covered container to keep them warm while we continue with the rest of the recipe.
10. Recover the pan where we have fried the chicken and cook the onion, also add a pinch of salt.
11. Continue cooking for minutes until the onion begins to brown, then add the ground garlic, yellow pepper paste, cumin, and pepper.
12. After a few minutes add the blended cilantro and the blonde beer.
13. After a minute or so has passed, you should return the chicken pieces to the pan and stir them with all the ingredients to allow the flavors to infuse. Add 3 cups of water and wait for the chicken to finish cooking completely.
14. When you check that the chicken is already cooked, remove it from the pan and put the pieces back in a container where they keep the heat.
15. So, add the rest of the water along with the carrots, peas, bell pepper, and corn.
16. Remember that the liquid should always double the amount of rice that is why in total you should have 7 cups of liquid for the 4 cups of rice that you will use for this Peruvian recipe.
17. Add the rice moving the whole set from time to time so that the rice does not stick.
18. When it starts to boil, lower the flame to a simmer and finish cooking the Peruvian rice for approximately 20 minutes.
19. With about 5 minutes left until the rice is done, place the chicken pieces back into the pot and replace the lid. When this time passes, it will be ready to enjoy.
20. Serve a good plate of Peruvian rice with chicken and calculate about two small pieces or one large per person.
21.  You can accompany this delicious dish with some slices of plantain or with some huancaina potatoes. Bon appetite!