Peruvian Chicken with Spicy Rice

Total Time
Prep 10 mins
Cook 40 mins

An all-in-one dish to tempt your tastebuds. The originaly recipe calls for frying the chicken, to give it a golden skin, but you could also try crisping it in the oven, to cut the fat.

Ingredients Nutrition


  1. Season chicken pieces with salt and pepper and shallow fry in oil until golden.
  2. Remove chicken.
  3. In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro.
  4. Return chicken pieces to pan, add beer and continue cooking until chicken is tender.
  5. Remove pieces, keep them warm.
  6. Add rice, peas, corn and peppers.
  7. Pour water and cook at medium heat for 20 minutes more or until rice is done.
  8. Serve rice with chicken pieces and garnish with pepper strips.


Most Helpful

Delicious!! I made this for my visiting parents, and I used a habanero from my garden, this was so good it was spicy but not over the top, I used a very dark hoppy beer, cuz thats what my husband drinks so it's all I had and it was just fantastic! This is one of my new favorite dishes, thanks so much!! I LOVE this!

Donna November 17, 2002

Overall, a good dish, but it was NOT spicy at all. I used one chopped jalapeno as directed. We have to put salsa in it to give it a kick. The flavor outside of that is very nice, though. The chicken was tasty and tender. Oh, and it also took more than 50 minutes for it to cook. I don't know if it's the rice we used or what, but the rice took FOREVER to get done cooking.

Alicia4097 April 30, 2009

I loved the rice more than chicken but that is a personal preference. My husband went crazy for this dish but I think it needs more salt at the end of cooking. Also it doesn't say, but I assumed you cover wihile rice cooks?????

chezchea April 04, 2009

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