If you have a craving for something bursting with bold flavors and comforting textures, let me introduce you to the Peruvian Chicken with Garlic Butter Rice Recipe. This dish perfectly marries tender, juicy chicken marinated in a vibrant blend of cumin, paprika, lime, and garlic with a creamy, buttery garlic rice that soaks up every bit of savoriness. Whether it’s a weeknight dinner or a special weekend feast, this recipe brings a festive, homemade touch to your table that feels both exotic and utterly approachable.
Ingredients You’ll Need
These ingredients are straightforward yet essential, forming the backbone of the Peruvian Chicken with Garlic Butter Rice Recipe. Each one contributes to layers of flavor, texture, and that irresistible aroma that will fill your kitchen and have everyone eagerly waiting to dig in.
- 2.5 lb (1.2 kg) chicken pieces: Choose bone-in for juicier meat and richer flavor;
- 1 tbsp garlic powder or 3 garlic cloves, minced: A must for that signature garlicky punch;
- 2 tsp cumin powder: Adds a warm, earthy depth that’s unmistakably Peruvian;
- 1 tbsp paprika powder (preferably smoked): Gives a beautiful red color and a subtle smoky hint;
- 4 tbsp soy sauce: Balances the marinade with a savory umami kick;
- 2 tbsp fresh lime juice (about 1 lime): Brightens everything with a fresh citrus zing;
- 1 tbsp olive oil: Helps the marinade cling to the chicken and keeps it moist during roasting;
- 4 garlic cloves, minced: Integral for the garlic butter rice’s rich flavor layer;
- 1/2 onion, finely diced (white, brown, or yellow): Adds a naturally sweet base note to the rice;
- 1 tbsp olive oil: Used to sauté aromatics for the rice;
- 2 cups long grain rice (uncooked): The perfect fluffy base for soaking up buttery garlic goodness;
- 2 cups chicken broth / stock: Infuses the rice with savory richness;
- 1 cup water: Helps cook the rice to tender perfection;
- 2 – 4 tbsp butter: Creamy and luscious, this is the star of the garlic butter rice;
- Salt and pepper: To taste, bringing out the best in every ingredient.
How to Make Peruvian Chicken with Garlic Butter Rice Recipe
Step 1: Prepare the Marinade
Start by combining garlic powder or minced garlic, cumin, paprika, soy sauce, lime juice, and olive oil in a small bowl. Mix until everything is combined with no lumps. This marinade is where the magic begins, infusing the chicken with all those robust, tangy, and smoky flavors that make this recipe unforgettable.
Step 2: Marinate the Chicken
Place the chicken pieces in a large ziplock bag or a non-reactive bowl and pour in the marinade. Seal or cover and refrigerate for at least 3 hours, but for the absolute best flavor, let it sit overnight. If you’re in a hurry, you can freeze the chicken right away—marinating as it thaws.
Step 3: Roast the Chicken
Preheat your oven to 180C (350F). Arrange the chicken skin-side up in a baking dish, brushing any leftover marinade over the skin. Roast for 45 minutes or until the skin turns a deep, burnt-red golden brown and the chicken is cooked through and juicy. This roast time perfectly crisps the skin while locking in all that delicious marinade flavor.
Step 4: Let the Chicken Rest
Once cooked, allow the chicken to rest for about 5 minutes. This step is crucial as it lets the juices redistribute, ensuring every bite is as moist and tasty as possible.
Step 5: Make the Garlic Butter Rice
While the chicken is resting, heat olive oil in a pan over medium heat and sauté the minced garlic and diced onion until fragrant and softened. Add the uncooked rice and stir to coat it nicely in the oil and aromatics. Pour in chicken broth and water, season lightly with salt and pepper, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the rice absorbs the liquid and is tender. Stir in the butter until melted and creamy, turning the rice into a rich, garlicky delight.
How to Serve Peruvian Chicken with Garlic Butter Rice Recipe
Garnishes
A sprinkle of fresh cilantro or parsley instantly brightens this dish and adds a vibrant green contrast. Thin wedges of lime served alongside bring an optional zesty freshness that guests will love squeezing over each bite.
Side Dishes
A simple green salad or lightly dressed avocado slices are perfect pairings, adding crunch and creamy coolness that balance the deep flavors of the chicken and butter rice. Roasted vegetables or grilled corn also complement the hearty elements of this meal.
Creative Ways to Present
Try serving the chicken and garlic butter rice in a rustic wooden bowl or on a large platter family-style. Layer the rice first, then rest the chicken atop it, garnished with herbs and lime wedges—this invites sharing and makes the whole presentation inviting and festive.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover chicken and rice to airtight containers and refrigerate. They will keep well for up to 3 days and maintain their flavor beautifully.
Freezing
You can freeze the marinated uncooked chicken or cooked leftovers separately. Freeze the chicken in the marinade to deepen its flavor as it defrosts, or freeze cooked dishes for up to 2 months, ensuring you have a delicious meal ready anytime.
Reheating
Reheat gently in the oven or microwave to avoid drying out. If reheating rice, sprinkle a few drops of water over it before warming to keep it moist and fluffy.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken will cook faster; just adjust roasting time accordingly to avoid drying it out, and keep a close eye on it while cooking.
Can I make the marinade without soy sauce?
Yes, you can substitute soy sauce with coconut aminos or a splash of Worcestershire sauce for a different but equally tasty umami element.
What kind of rice is best for the garlic butter rice?
Long grain rice is preferred as it stays fluffy and separate after cooking, perfect for soaking up that luscious garlic butter flavor without becoming mushy.
Is it okay to marinate the chicken for more than 24 hours?
While overnight marination is ideal, going beyond 24 hours isn’t recommended as the acid in the lime juice can start breaking down the chicken texture too much, making it mushy.
Can I add vegetables to the rice?
Definitely! Peas, diced carrots, or corn can add color and a sweet crunch to the garlic butter rice, making it even more vibrant and nutritious.
Final Thoughts
Trust me when I say this Peruvian Chicken with Garlic Butter Rice Recipe is destined to become a favorite dinner go-to. The harmonious blend of spices, the golden roasted chicken, and that melt-in-your-mouth buttery rice create a comforting meal that’s both special and satisfying. Gather your ingredients, invite some friends or family over, and enjoy the delicious journey of flavors together—you’ll be so glad you did!
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Peruvian Chicken with Garlic Butter Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes (plus marinating time)
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Peruvian
Description
This Peruvian Chicken with Garlic Butter Rice is a flavorful and aromatic dish featuring tender, marinated chicken roasted to a crispy, golden perfection, paired with a rich and buttery garlic-infused rice. The marinade combines classic Peruvian spices like cumin and smoked paprika, with a tangy lime and savory soy sauce base. Perfect for a satisfying dinner that brings South American flair to your table.
Ingredients
For the Chicken Marinade
- 2.5 lb (1.2 kg) chicken pieces
- 1 tbsp garlic powder OR 3 garlic cloves, minced
- 2 tsp cumin powder
- 1 tbsp paprika powder (preferably smoked but plain is ok)
- 4 tbsp soy sauce
- 2 tbsp fresh lime juice (from 1 lime)
- 1 tbsp olive oil
For the Garlic Butter Rice
- 4 garlic cloves, minced
- 1/2 onion, finely diced (white, brown, or yellow)
- 1 tbsp olive oil
- 2 cups long grain rice, uncooked
- 2 cups chicken broth or stock
- 1 cup water
- 2 – 4 tbsp butter
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: In a small bowl, mix together the garlic powder or minced garlic, cumin powder, paprika, soy sauce, fresh lime juice, and olive oil until well combined and lump-free.
- Marinate the Chicken: Place the chicken pieces in a ziplock bag or a non-reactive bowl, coat them thoroughly with the marinade. Let the chicken marinate for at least 3 hours, preferably overnight for best flavor. You can also freeze the chicken immediately, allowing it to marinate as it defrosts.
- Roast the Chicken: Preheat your oven to 180°C (350°F). Arrange the marinated chicken in a baking dish, skin side up. Spread leftover marinade on top of the chicken skin. Roast the chicken for about 45 minutes or until the skin turns a deep burnt-red golden brown and the chicken is fully cooked.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute before serving.
- Cook the Garlic Butter Rice: While the chicken roasts, heat olive oil in a saucepan over medium heat. Sauté minced garlic and diced onion until fragrant and translucent. Add uncooked rice and stir to coat the grains. Pour in chicken broth and water, bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and liquid absorbed, about 18-20 minutes. Stir in butter, and season with salt and pepper to taste. Fluff the rice before serving.
- Serve: Plate the roasted Peruvian chicken alongside the garlic butter rice and optionally serve with a fresh green salad for a complete meal.
Notes
- Note 1: You can use any chicken parts like thighs, drumsticks, or a whole chicken cut into pieces.
- Note 2: Soy sauce adds umami and saltiness; you can substitute tamari for a gluten-free option.
- Note 3: Adjust the butter used in the rice according to your preference for richness.
