Peruvian Creamy Rice with Aji Panca Chicken, Toasted Corn and Olives

Name: Peruvian Creamy Rice with Aji Panca Chicken, Toasted Corn and Olives
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb boneless chicken thighs, cut into pieces; 3 tbsp aji panca paste; 2 tbsp aji amarillo paste; 1 tbsp minced garlic; 1 tsp ground cumin; 1 tsp dried oregano; 1 tbsp red wine vinegar; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1 1/4 cups red onion, small dice; 1 1/2 cups long-grain rice; 3 3/4 cups hot chicken broth; 1 1/4 cups corn kernels; 1/3 cup sliced black olives; 1/2 cup chopped cilantro; 1 tbsp lime juice

An original dish inspired by Peruvian flavors: creamy rice simmered in broth with aji amarillo, seared chicken marinated in aji panca, toasted corn for texture, and black olives for a savory finish. Comforting, aromatic, and perfect as a main course.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs, cut into pieces (skinless)
45 g aji panca paste (for the marinado)
30 g aji amarillo paste (for the arroz)
18 g minced garlic (divided)
2 g ground cumin
1 g dried oregano
15 ml red wine vinegar
8 g salt (or to taste)
2 g black pepper (or to taste)
45 ml vegetable oil (divided)
180 g red onion, small dice (divided)
300 g long-grain rice (enjuagado)
900 ml hot chicken broth
180 g corn kernels (si es peruano, mejor)
60 g sliced black olives
20 g chopped cilantro (lightly suelto)
15 ml lime juice

Nutrition facts

per serving

585 kcal

Calories

31 g

Protein

49 g

Carbs

28 g

Fat

3 g

Fiber

46 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. In a bowl, combine the chicken with the aji panca paste, half of the minced garlic, cumin, oregano, red wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Marinate for 15 minutes in the refrigerator.
2
2. Heat a large skillet or wide pot over medium-high heat with 1 tablespoon of vegetable oil. Add the corn kernels and toast for 4 to 5 minutes, stirring, until lightly charred in spots. Remove and set aside.
3
3. In the same pot, add another tablespoon of vegetable oil. Brown the marinated chicken for 5 to 6 minutes, stirring to sear it well on all sides. It does not need to cook through at this stage. Remove and set aside.
4
4. Reduce to medium heat and add the remaining tablespoon of vegetable oil. Sauté 3/4 of the red onion for 3 minutes. Add the remaining minced garlic and cook for 30 seconds. Stir in the aji amarillo paste and cook 1 more minute, stirring, until fragrant.
5
5. Add the long-grain rice and stir for 1 minute so it is coated in the flavor base. Pour in the hot chicken broth, add 1/2 teaspoon of salt, and mix well.
6
6. Once it starts to boil, return the chicken along with any juices. Lower to medium-low heat, cover partially, and cook for 16 to 18 minutes, stirring once or twice, until the rice is cooked and has a creamy consistency.
7
7. Stir in the black olives, half of the chopped cilantro, and the lime juice. Mix gently and cook 2 minutes more. If you prefer a looser texture, add a small splash of extra hot broth.
8
8. In a small bowl, combine the remaining red onion with the toasted corn, the rest of the cilantro, and a pinch of salt and black pepper to make a fresh, crunchy finish.
9
9. Let the rice rest for 3 minutes off the heat. Serve hot and top each portion with the toasted corn, onion, and cilantro mixture.
10
10. If you want to keep the dish warm before serving, cover it and place it in a 200°F / 95°C oven for up to 10 minutes.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours. Stir the rice gently to keep it creamy without turning mushy.

Substitutions

You can use chicken breast instead of thighs, though thighs stay juicier. If Peruvian corn is unavailable, use sweet yellow corn. Cilantro can be replaced with parsley, although the flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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