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Peruvian Chicken and Rice

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A flavorful Peruvian dish featuring succulent marinated chicken served over saffron-kissed rice.

Ingredients

Scale
  • 1.5 kg chicken pieces
  • 2 tbsp olive oil
  • 2 tbsp ají amarillo paste
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cups long-grain rice
  • 1 medium carrot, diced
  • 1 cup peas
  • 2 tsp turmeric
  • 4 cups chicken stock
  • 1/4 cup cilantro, chopped

Instructions

  1. Create the Marinade: In a bowl, combine olive oil, ají amarillo paste, paprika, ground cumin, minced garlic, soy sauce, red wine vinegar, dried oregano, salt, and pepper to form a flavorful marinade.
  2. Marinate the Chicken: Rub the marinade all over the chicken pieces, ensuring they’re well coated. Place the chicken in the fridge to marinate for at least 2 hours, or even overnight.
  3. Preheat the Oven: Preheat your oven to 200°C (400°F).
  4. Roast the Chicken: Place the marinated chicken on a roasting rack. Roast for about 45 minutes, or until the chicken is fully cooked and the skin is crispy.
  5. Sauté the Aromatics: Heat vegetable oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, cooking until softened.
  6. Prepare the Rice Mixture: Stir in the diced carrot, peas, turmeric, and rice. Cook for an additional 2 minutes.
  7. Simmer the Rice: Pour in the chicken stock and bring to a gentle simmer. Cover and reduce the heat to low, cooking for 15-18 minutes.
  8. Fluff the Rice: Stir in the chopped cilantro and fluff the rice gently with a fork.
  9. Plate & Garnish: On a large serving plate, create a bed of rice and top with the roasted chicken pieces. Garnish with cilantro.

Notes

Store leftovers in an airtight container for up to 3 days. Marinating longer enhances flavor.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/peruvian-style-chicken-and-rice/

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