Peruvian Chicken with Garlic Butter Rice
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 -5
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Calories
445 kcal
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Course
Dinner
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Cuisine
South American, Peruvian
Peruvian Chicken with Garlic Butter Rice
Description
Peruvian Chicken with Garlic Butter Rice is prepared by marinating chicken pieces in a mixture of garlic, cumin, paprika, soy sauce, lime juice, and olive oil, imparting a deep flavor and vibrant color. The chicken is then roasted at moderate heat until it develops a deep golden brown crust that holds its moisture well due to the skin and bone-in cuts. The garlic butter rice is made by sautéing minced garlic and finely diced onion in olive oil, adding long grain rice, then cooking it in chicken broth and water until tender. Butter is stirred in at the end to add richness and creaminess.
The dish offers a smoky, tangy profile from the marinade, with the rice balancing it with mild, buttery notes. The roasting method allows the chicken skin to crisp while the meat stays succulent. This recipe is flexible to cooking methods and pieces used, although skin-on, bone-in pieces are recommended for best texture and flavor development. Serving the chicken alongside freshly made garlic butter rice and a green salad creates a wholesome and hearty meal.
To get the characteristic golden crust on the chicken, use skin-on and bone-in pieces such as thighs or drumsticks. The garlic butter rice benefits from generous amounts of butter to enhance flavor. Leftover marinade can be applied before roasting to intensify the color. Marinating for at least three hours or overnight improves depth of flavor. If using skinless breast fillets, adjustments in cooking method and time are suggested. This recipe also adapts well to grilling.
Ingredients
- 2.5 lb (1.2 kg) chicken pieces (Note 1)
Marinade
- 1 tbsp garlic powder minced, or 3 garlic cloves
- 2 tsp cumin powder
- 1 tbsp paprika preferably smoked but plain is ok, powder
- 4 tbsp soy sauce (Note 2)
- 2 tbsp lime juice , fresh (1 lime)
- 1 tbsp olive oil
Garlic Butter Rice
- 4 garlic cloves, minced
- 1/2 onion , finely diced (white, brown, yellow)
- 1 tbsp olive oil
- 2 cups long grain rice , uncooked
- 2 cups chicken broth or stock
- 1 cup water
- 2 - 4 tbsp butter (Note 3)
- salt
- black pepper
Instructions
- Place the Marinade ingredients in a small bowl and mix until lump free.
- Place the chicken in a ziplock bag (my preferred method) or non reactive bowl and coat with Marinade. Marinade for at least 3 hours, preferably overnight (24 hours) OR freeze it straight away, then it will marinade while it defrosts.
- Preheat oven to 180C/350F. Place chicken in a baking dish, skin side up. Slather leftover marinade onto the skin. Roast for 45 minutes or until deep burnt-red golden brown in colour.
- Rest for 5 minutes before serving with Garlic Butter Rice and a green salad.
Garlic Butter Rice
- Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 5 minutes until onion is translucent and sweet.
- Add rice and stir so the rice becomes translucent. Add broth and water, then cover and turn heat down to medium low.
- Cook for 12 to 15 minutes until the liquid has JUST evaporated, then remove from stove and allow to rest for 10 minutes.
- After resting, add the butter and stir the rice to fluff it up and disperse the butter.
Notes
- Use bone-in, skin-on chicken pieces for best golden crust and juicy texture.
- Marinate chicken for at least 3 hours or overnight for deeper flavor.
- Use regular all-purpose soy sauce, not light or dark thick soy sauce.
- Adjust butter amount in the rice to your preference; more butter means richer flavor.
- Can be roasted in oven or cooked on BBQ or stove; cooking times vary by method and cut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 258g | |
| Calories | 445cal | 22% |
| Carbohydrates | 2.6g | 1% |
| Protein | 67.2g | 134% |
| Fat | 16.7g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 211mg | 70% |
| Sodium | 915mg | 38% |
| Potassium | 539mg | 11% |
| Sugar | 0.7g | 1% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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