Peruvian Creamy Rice with Aji Panca Chicken, Roasted Squash, and Culantro Pepianillo

Name: Peruvian Creamy Rice with Aji Panca Chicken, Roasted Squash, and Culantro Pepianillo
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb boneless skinless chicken thighs; 3 tbsp aji panca paste; 4 cloves garlic; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1.1 lb kabocha or squash; 1 1/4 cups red onion; 1 2/3 cups long-grain rice; 3 3/4 cups chicken broth; 1 cup corn kernels; 3/4 cup peas; 1/4 cup white wine; 1 packed cup fresh cilantro; 2 tbsp lime juice; 3 tbsp roasted peanuts; 2 tsp aji amarillo; 3 tbsp water; 1/2 cup thinly sliced red onion

An original Peruvian-inspired dish featuring seared chicken thighs glazed with aji panca, creamy rice simmered with corn and peas, roasted squash cubes, and a fresh culantro-lime sauce. It offers classic criollo depth, vibrant color, and comforting texture.

25 minPrep

40 minCook

65 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
45 g aji panca paste (divided)
12 g garlic (chopped fino)
2 g ground cumin
1 g dried oregano
8 g salt (or to taste)
2 g black pepper (freshly ground)
45 ml vegetable oil (divided)
500 g kabocha or squash (pelado and diced of 2 cm)
180 g red onion (chopped diced small, divided)
320 g long-grain rice (lavado and escurrido)
900 ml chicken broth (hot)
150 g corn kernels (fresh or congelado)
100 g peas (fresh or congeladas)
60 ml white wine
35 g fresh cilantro (leaves and stalks tiernos)
30 ml lime juice (freshly squeezed)
25 g roasted peanuts (unsalted)
10 g aji amarillo (en pasta)
45 ml water (for the sauce)
50 g thinly sliced red onion (for terminar)

Nutrition facts

per serving

648 kcal

Calories

35 g

Protein

58 g

Carbs

28 g

Fat

5 g

Fiber

53 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

PeanutsSulfites

Instructions

1
Preheat the oven to 220°C / 425°F. In a bowl, mix the chicken with 2 tablespoons (30 g) of aji panca paste, garlic, cumin, oregano, 1 teaspoon salt, black pepper, and 1 tablespoon (15 ml) vegetable oil. Let it rest for 10 minutes while you prepare the rest.
2
Place the squash on a tray, toss it with 1 tablespoon (15 ml) vegetable oil and a pinch of salt, and roast at 220°C / 425°F for 22 to 25 minutes, until tender and browned at the edges.
3
For the culantro pepianillo, blend the fresh cilantro, roasted peanuts, aji amarillo paste, lime juice, water, and a pinch of salt until you have a thick but pourable sauce. Set aside.
4
Heat a wide pot or deep skillet over medium-high heat. Add 1 tablespoon (15 ml) vegetable oil and sear the marinated chicken for 3 to 4 minutes per side. Transfer to a plate; it does not need to be fully cooked yet.
5
In the same pot, add the diced red onion and cook for 4 minutes until softened. Stir in the remaining 1 tablespoon (15 g) aji panca paste and cook for 1 minute, stirring so it perfumes the oil.
6
Add the long-grain rice and stir for 1 minute to lightly toast it. Pour in the white wine and let it reduce for 1 to 2 minutes.
7
Add the hot chicken broth, corn kernels, and peas. Mix well, taste for salt, and adjust if needed. Once it comes to a gentle boil, return the chicken and any juices over the rice.
8
Lower the heat to medium-low, partially cover, and cook for 16 to 18 minutes, stirring once or twice to keep a creamy texture, until the rice is cooked and the chicken reaches a safe internal temperature of 74°C / 165°F.
9
Fold in the roasted squash carefully so it does not completely break apart. Cook 2 more minutes to combine the flavors, then turn off the heat.
10
Serve the creamy rice with the chicken on top, finish with the thinly sliced red onion, and spoon the culantro pepianillo over or alongside.

Chef tips

For deeper flavor, let the chicken marinate for 30 minutes. Stirring the rice only once or twice helps keep it creamy without turning mushy.

Substitutions

You can use turkey thigh instead of chicken. If you cannot find kabocha or Peruvian squash, use butternut squash. Peanuts can be replaced with sunflower seeds if you need to avoid nuts and peanuts, though the flavor 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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
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
View on Amazon
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
View on Amazon