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
Scale
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.