Smoky, spice-rubbed chicken paired with rich, fluffy rice makes this Peruvian Chicken with Coconut Rice unforgettable. The bold Peruvian seasoning brings warmth and depth, while coconut milk adds creamy comfort to every forkful. This dish feels vibrant yet cozy, perfect for weeknights or special gatherings.

Why You’ll Love This Recipe

• Bold Peruvian-inspired spices
• Creamy, flavorful coconut rice
• Juicy roasted chicken
• Balanced sweet and savory flavors
• Great for meal prep

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Ingredients

Chicken

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of ½ lime

Coconut Rice

• 1 ½ cups long-grain white rice, rinsed
• 1 cup full-fat coconut milk
• 2 cups chicken broth
• 1 tablespoon butter or olive oil
• 1 clove garlic, minced
• ½ teaspoon salt
• 2 tablespoons chopped fresh cilantro

Step-by-Step Instructions

1. Preheat oven to 400°F.
2. Pat chicken dry and rub with olive oil, lime juice, and spices.
3. Place thighs on a lined baking sheet skin-side up.
4. Bake for 35–40 minutes until internal temperature reaches 165°F and skin turns crispy.
5. While chicken bakes, heat butter in a saucepan over medium heat.
6. Add garlic and sauté for 30 seconds.
7. Stir in rinsed rice and toast for 1 minute.
8. Pour in coconut milk, chicken broth, and salt.
9. Bring to a boil, reduce heat, cover, and simmer for 18 minutes.
10. Remove from heat and rest 5 minutes. Fluff with a fork and stir in cilantro.
11. Serve Peruvian Chicken with Coconut Rice by spooning rice onto plates and topping with crispy chicken.

Serving Suggestions

Drizzle with cilantro green sauce or serve with sliced avocado. Add a fresh tomato and red onion salad for brightness.

Quick Tips or Variations

• Use boneless thighs for quicker cooking.
• Substitute brown rice and adjust cooking time.
• Add toasted coconut flakes for texture.

Peruvian Chicken with Coconut Rice FAQs

What spices are used in Peruvian chicken?

Cumin, paprika, garlic, oregano, and chili powder create bold, smoky flavor.

Can you cook rice with coconut milk instead of water?

Yes. Coconut milk adds richness and subtle sweetness.

Is coconut rice sweet or savory?

It’s mildly sweet but balanced with salt and broth.

How do you keep coconut rice from getting mushy?

Rinse the rice and measure liquid carefully. Let it rest before fluffing.

Conclusion

This Peruvian Chicken with Coconut Rice delivers bold spices, creamy rice, and juicy roasted chicken in one satisfying meal. It’s colorful, comforting, and perfect for sharing.

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