Peruvian Chicken with Spicy Rice
Embark on a flavor-filled journey with this Peruvian Chicken with Spicy Rice recipe, a stunning combination of vibrant spices and bold, zesty flavors. This dish features a succulent whole chicken marinated in a tantalizing blend of fresh cilantro, lime juice, garlic, and smoky paprika, roasted to golden perfection. Paired with a colorful bed of spicy rice infused with Aji Amarillo paste, turmeric, and a medley of veggies like red bell peppers, carrots, and peas, this recipe brings the authentic taste of Peru to your table. Perfect for a hearty family dinner, this easy-to-follow recipe delivers a mouthwatering balance of tangy, smoky, and spicy notes. Serve this show-stopping Peruvian-inspired meal with fresh parsley garnish for a deliciously satisfying experience.
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Recipe Information
Ingredients
- 1 Chicken (whole)
- 1 cup Fresh cilantro (chopped)
- 3 tablespoons Fresh lime juice
- 6 Garlic cloves (minced)
- 1 teaspoon Smoked paprika
- 2 teaspoons Ground cumin
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 cups Long grain white rice
- 3 cups Chicken broth
- 1 Red bell pepper (diced)
- 1 Yellow onion (diced)
- 2 tablespoons Aji Amarillo paste (Peruvian yellow chili paste)
- 0.5 teaspoons Turmeric powder
- 0.5 cup Frozen peas
- 0.5 cup Carrots (diced)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a blender or food processor, combine cilantro, lime juice, minced garlic, smoked paprika, ground cumin, soy sauce, olive oil, salt, and black pepper. Blend until smooth to create the marinade.
Rub the marinade generously all over the chicken, ensuring you coat it under the skin and inside the cavity as well. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator for best flavor.
Place the marinated chicken in a roasting pan and roast in the preheated oven for 60–70 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the drippings halfway through cooking to keep it moist.
While the chicken is roasting, prepare the spicy rice. In a large pot, heat a tablespoon of olive oil over medium heat.
Add the diced onion and red bell pepper to the pot and sauté for 4–5 minutes, until softened.
Stir in the Aji Amarillo paste and turmeric powder, cooking for another minute until fragrant.
Add the rice to the pot and stir to coat it with the spices and vegetables.
Pour in the chicken broth, then add the diced carrots. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes.
After 15 minutes, quickly scatter the frozen peas on top of the rice. Cover again and cook for an additional 5 minutes until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and garnish with chopped parsley.
Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the spicy rice on the side for a delicious and hearty Peruvian-inspired meal.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 7883 mg | 343% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 23.6 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 416 mg | 32% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
