Javier Quinto is a beloved Peruvian rice dish from the Universidad de Lima’s culinary tradition, featuring a rich, savory blend of rice, chicken, and a medley of vegetables, all simmered in a flavorful broth. This one-pot meal is a comforting and satisfying option for a weeknight dinner, offering a taste of Peru’s home-style cooking. It works beautifully because the rice absorbs all the flavors from the chicken and spices, creating a deeply aromatic and delicious dish that is both simple and impressive.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 carrot, peeled and diced (about 1/2 cup / 70 g)
- 1/2 cup (80 g) frozen peas
- 1/2 cup (120 ml) canned crushed tomatoes
- 1 tsp ground cumin
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups (400 g) long-grain white rice, rinsed and drained
- 3 cups (720 ml) chicken broth (low-sodium)
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Season with a pinch of salt and pepper. Remove the chicken with a slotted spoon and set aside.
- In the same pot, add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced red bell pepper and carrot. Cook for 3-4 minutes, until the vegetables begin to soften.
- Add the crushed tomatoes, ground cumin, paprika, and dried oregano. Stir well and cook for 2 minutes, allowing the spices to toast and the tomatoes to thicken slightly.
- Return the browned chicken to the pot, along with any accumulated juices. Stir to coat with the vegetable mixture.
- Add the rinsed rice and stir gently to combine, ensuring the rice is well coated with the sauce. Cook for 1-2 minutes, toasting the rice slightly.
- Pour in the chicken broth and add the frozen peas. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 20 minutes.
- After 20 minutes, turn off the heat and let the pot sit, covered, for another 10 minutes. This allows the rice to absorb all the liquid and steam properly.
- Fluff the rice with a fork, taste for seasoning, and adjust with salt and pepper if needed. Garnish with fresh cilantro and serve hot.
Tips
- Rinse the rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- Use a heavy pot: A heavy-bottomed pot or Dutch oven ensures even heat distribution and prevents the rice from burning at the bottom.
- Don’t peek: Resist the urge to lift the lid while the rice is cooking. The steam is essential for cooking the rice evenly.
- Make it vegetarian: Omit the chicken and use vegetable broth. Add an extra cup of mixed vegetables like zucchini or green beans for a hearty vegetarian version.
Serving Suggestions
Serve Javier Quinto hot as a main course, accompanied by a simple side salad of sliced avocado and tomatoes. It also pairs well with fried plantains or a fresh salsa criolla (pickled red onion and lime). For a heartier meal, serve with a side of refried beans or a dollop of sour cream.
Variations
- Seafood Javier Quinto: Replace the chicken with a mix of shrimp and squid. Add them during the last 5 minutes of cooking to avoid overcooking.
- Spicy Version: Add a finely chopped aji amarillo or a teaspoon of red pepper flakes along with the spices for extra heat.
- Beef Version: Substitute the chicken with beef sirloin, cut into small cubes. Brown the beef well and increase the cooking time by 5 minutes to ensure tenderness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish, sprinkle with a little water or broth, and cover. Microwave on high for 2-3 minutes, stirring halfway, until heated through. Alternatively, reheat in a skillet over medium heat with a splash of broth, stirring occasionally, until hot.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, you can, but you will need to increase the cooking liquid and time. Use 2 1/2 cups (600 ml) of broth and cook for about 40 minutes, or until the rice is tender.
Can I make this dish ahead of time? Yes, you can prepare the dish fully and refrigerate it. The flavors will meld and develop even more. Reheat gently on the stove or microwave before serving.
What if my rice is still hard after 20 minutes? If the rice is still crunchy and the liquid is absorbed, add a little more hot broth or water (about 1/4 cup / 60 ml), cover, and cook on low for an additional 5-10 minutes.
Can I use chicken breast instead of thighs? Yes, you can use chicken breast, but it tends to dry out more easily. Cook the breast pieces just until browned and be careful not to overcook them during the simmering stage.
Is this dish gluten-free? Yes, this recipe is naturally gluten-free as long as you use a gluten-free chicken broth. Check the label on your broth to be sure.
Can I freeze Javier Quinto? Yes, you can freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth if needed.
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