Ingredients for Peruvian Chicken With Spicy Rice
- Chicken
- 2 tbsp oil (for frying) + 1 tbsp oil (for sautéing)
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1-2 finely chopped jalapeños
- 1/4 cup chopped cilantro + extra for garnish
- Red Peppers
- 1.5 cups long-grain rice
- 1 cup frozen peas
- Corn Kernel
- Boiling Water
- 1 cup beer (light beer recommended)
- Salt And Pepper
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How to Make Peruvian Chicken With Spicy Rice
- Season 4 lbs bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Shallow fry in 2 tbsp oil over medium-high heat until golden brown (about 8-10 minutes per side) or bake at 400°F (200°C) for 30-35 minutes, until cooked through.
- Remove chicken from pan and set aside.
- Add 1 tbsp oil to the same pan. Sauté 2 cloves minced garlic, 1/2 cup chopped onion, 1-2 finely chopped jalapeños (adjust to your spice preference), and 1/4 cup chopped cilantro for 3-5 minutes until softened.
- Return chicken to the pan. Pour in 1 cup of beer (any light beer works well). Simmer until the chicken is cooked through and the sauce has thickened slightly (about 10-15 minutes).
- Remove chicken and keep warm.
- Add 1.5 cups long-grain rice, 1 cup frozen peas, 1/2 cup frozen corn, and 1/2 cup chopped bell peppers to the pan.
- Pour in 2 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Serve the rice immediately with the chicken. Garnish with extra cilantro and sliced jalapeños.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
9g
Carbs
22g
