Peruvian Chicken with Garlic Butter Rice Recipe
This vibrant Peruvian Chicken recipe features succulent chicken pieces marinated in a flavorful blend of garlic, cumin, and smoked paprika, then oven-roasted to a crispy golden brown. Served alongside a fragrant garlic butter rice cooked with sautéed onions and garlic, this dish offers a perfect harmony of zesty and savory flavors, making it an impressive yet simple meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Ingredients
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 (about 1 lime)
- 1 tbsp olive oil
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 garlic powder or minced garlic, cumin powder, paprika, soy sauce, lime juice, and olive oil until smooth and lump-free.
- Marinate the chicken: Place the chicken pieces in a ziplock bag or a non-reactive bowl and coat thoroughly with the marinade. Refrigerate for at least 3 hours, preferably overnight, or freeze immediately to marinate while defrosting.
- Roast the chicken: Preheat your oven to 180°C (350°F). Arrange the chicken pieces in a baking dish skin side up, applying leftover marinade onto the skin for extra flavor. Roast for 45 minutes or until the chicken develops a deep burnt-red golden color.
- Rest the chicken: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
- Prepare the garlic butter rice: Heat olive oil in a saucepan over medium heat. Add minced garlic and diced onion, cooking for about 5 minutes until the onion becomes translucent and sweet.
- Cook the rice: Add the uncooked rice to the pan and stir until the grains become translucent. Pour in the chicken broth and water, season with salt and pepper, then cover the saucepan and reduce heat to medium-low.
- Simmer the rice: Cook for 12 to 15 minutes until the liquid has just evaporated. Remove the pan from the stove and let the rice rest, covered, for 10 minutes to finish steaming.
- Finish the rice: After resting, stir in 2 to 4 tablespoons of butter, fluffing the rice gently to distribute the butter evenly and enhance its flavor.
- Serve: Plate the roasted Peruvian chicken with the garlic butter rice, accompanied by a fresh green salad for a complete and satisfying meal.
Notes
- Marinating the chicken overnight improves flavor penetration and tenderness.
- Smoked paprika is recommended for authentic smoky flavor but regular paprika works well too.
- Adjust butter quantity in the rice according to preference for richness.
- Use long grain rice for best texture in the garlic butter rice.
- Resting the chicken after roasting helps retain its juices for moist meat.