Best 4 Bills Peruvian Chicken And Rice Recipes
Embark on a culinary journey to Peru with our tantalizing Peruvian Chicken and Rice recipes. Discover the harmonious blend of succulent chicken, aromatic rice, and a symphony of spices that will transport your taste buds to the heart of South America. Our collection features a range of recipes, each offering a unique take on this classic dish. From the traditional Ají de Gallina, where chicken simmers in a creamy, flavorful sauce, to the vibrant Arroz con Pollo, where chicken and rice are infused with the zest of Peruvian spices, our recipes cater to every palate. Prepare to be captivated by the richness of Pollo a la Brasa, where succulent chicken is roasted to perfection, or indulge in the comforting embrace of Seco de Pollo, a hearty stew that exudes Peruvian culinary heritage. With step-by-step instructions and a treasure trove of culinary insights, our Peruvian Chicken and Rice recipes will guide you in recreating these beloved dishes in the comfort of your own kitchen. So, gather your ingredients, ignite your culinary passion, and let the flavors of Peru dance on your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)
This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
- Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
- Transfer mixture carefully to an electric blender and puree.
- Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
- Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g
BILL'S PERUVIAN CHICKEN AND RICE
Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.
Provided by Bill Jol
Categories Peruvian Recipes
Time 1h38m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
- Transfer chicken mixture to a casserole dish.
- Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
- Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g
BILL'S PERUVIAN CHICKEN AND RICE
Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.
Provided by Bill Jol
Categories Peruvian Recipes
Time 1h38m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
- Transfer chicken mixture to a casserole dish.
- Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
- Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g
BILL'S PERUVIAN CHICKEN AND RICE
Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.
Provided by Bill Jol
Categories Peruvian Recipes
Time 1h38m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
- Transfer chicken mixture to a casserole dish.
- Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
- Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g
Tips:
- Use high-quality, fresh ingredients. This will make a big difference in the flavor of your dish.
- Marinate the chicken for at least 30 minutes, or up to overnight. This will help the chicken to absorb the flavors of the marinade and cook evenly.
- Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
- Do not overcrowd the pan when cooking the chicken. This will also help to prevent the chicken from drying out.
- Serve the chicken with your favorite sides, such as rice, beans, or vegetables.
Conclusion:
This Peruvian chicken and rice recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of spices and herbs, then cooked until tender and juicy. The rice is cooked in the same pan as the chicken, making it a one-pot meal. Serve the chicken and rice with your favorite sides, such as rice, beans, or vegetables, and enjoy!
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