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One-Pot Peruvian Chicken & Rice

Name: One-Pot Peruvian Chicken & Rice
Prep time: 60 min
Yield: 1 serving
Ingredients: 6 chicken thighs; 4 tbsp olive oil; 1 1/2 tsp smoked paprika; 1 tsp ground cumin; a few pinches salt; to taste black pepper; 1 small diced yellow onion; 5 cloves minced garlic; 1 1/2 cups long grain white rice; 2 1/2 cups chicken stock; 2 1/2 tbsp lime juice; 1 cup fresh coriander; 1 small jalapeno; 2 tbsp greek yogurt or mayo

Coriander • Jalapeño • Garlic

This vibrant One-Pot Peruvian Chicken & Rice is a flavorful weeknight meal that combines perfectly seared chicken thighs with fragrant lime-infused rice and a fresh, zesty Peruvian green sauce. Made entirely in one pot, it’s as easy to cook as it is delicious to serve. Perfect for family dinners or meal prep, this recipe delivers bold flavor with minimal cleanup.

Prep Time: 60

Difficulty: Expert

Ingredients: 14

Recipe Serving Size: 4

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Ingredients

6
4 tbsp
1 1/2 tsp
1 tsp
a few pinches
to taste
1 small
5 cloves
1 1/2 cups
2 1/2 cups
2 1/2 tbsp
1 cup
1 small
2 tbsp

chicken thighs
olive oil
smoked paprika
ground cumin
salt
black pepper
diced yellow onion
minced garlic
long grain white rice
chicken stock
lime juice
fresh coriander
jalapeno
greek yogurt or mayo

Preparation

Pat chicken dry. Rub with 2 tbsp olive oil, smoked paprika, cumin, salt, and black pepper, ensuring skin is well coated.
Add all sauce ingredients (coriander, jalapeño, 2 cloves garlic, 2 tbsp lime juice, 3 tbsp olive oil, 2 tbsp greek yogurt or mayo, salt to taste) to your Beast blender and blend until smooth and vibrant. Taste and adjust seasoning. Set aside.
Heat a wide, heavy pot over medium-high heat. Place chicken skin-side down and sear without moving for 5–7 minutes until deeply golden. Flip and cook 2 more minutes. Remove and set aside.
Reduce heat to medium. Add diced onion to the same pot and cook until soft and translucent, scraping up browned bits. Add 3 cloves garlic and cook 30 seconds. Stir in rice, then pour in the chicken stock and 1/2 lime juice. Season lightly with salt.
Nestle chicken back on top of rice, skin-side up. Bring to a gentle simmer, cover, reduce heat to low, and cook 25–30 minutes until rice is tender and chicken is cooked through. Uncover for the last 5 minutes to keep skin crisp.
Spoon rice into bowls, top with chicken, and drizzle generously with green sauce. Garnish with fresh coriander and lime wedges.