Teatro Nacional de Lima is a hearty Peruvian-inspired casserole that layers seasoned chicken, rice, and a creamy, cheesy sauce, all baked until golden and bubbling. It’s a comforting, crowd-pleasing dish that brings the flavors of Lima’s bustling food scene to your table. The combination of tender chicken, aromatic rice, and a rich, slightly spicy sauce makes it a satisfying meal that’s easier to assemble than you might think.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon (15 g) aji amarillo paste (or 1 teaspoon smoked paprika + 1 teaspoon chili powder)
- 2 teaspoons (5 g) ground cumin
- 1 teaspoon (2 g) dried oregano
- 1 cup (200 g) long-grain white rice, rinsed
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) evaporated milk
- 1 cup (100 g) grated queso fresco or mozzarella
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (70 g) frozen peas, thawed
- 1/4 cup (15 g) chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken pieces with salt and pepper.
- In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook until browned on all sides, about 5-7 minutes. Remove the chicken with a slotted spoon and set aside.
- In the same skillet, reduce heat to medium. Add the onion and cook until soft, about 5 minutes. Add the garlic, aji amarillo paste (or paprika/chili powder), cumin, and oregano. Cook for 1 minute until fragrant.
- Stir in the rice and cook for 2 minutes, stirring constantly, until the rice is coated and slightly toasted.
- Pour in the chicken broth and evaporated milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Return the chicken to the skillet, along with any accumulated juices. Stir in the peas and half of the cilantro. Season with salt and pepper to taste.
- Sprinkle the queso fresco and Parmesan over the top. Cover the skillet with a lid or foil.
- Transfer to the oven and bake for 30 minutes. Remove the cover and bake for another 15-20 minutes, until the rice is tender and the top is golden and bubbly. The chicken should be cooked through, reaching a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Let the casserole rest for 10 minutes before serving. Garnish with remaining cilantro.
Tips
- Substitutions: If you can’t find aji amarillo paste, use a mix of smoked paprika and chili powder. For a milder dish, use only paprika. You can also substitute chicken breast, but reduce the initial browning time to avoid drying out.
- Rice texture: Rinse the rice thoroughly before using to remove excess starch, which helps prevent a gummy texture. If you prefer a drier rice, reduce the broth by 1/4 cup (60 ml).
- Make it ahead: You can assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if starting from cold.
- Common mistake: Don’t skip browning the chicken—it adds deep flavor. Also, resist the urge to stir the casserole after it goes into the oven; stirring can break the rice and make it mushy.
Serving Suggestions
Serve the Teatro Nacional de Lima hot, straight from the skillet, with a side of sliced avocado and a simple green salad dressed with lime vinaigrette. It also pairs well with fried plantains or a spoonful of tangy salsa criolla (pickled red onion and tomato). For a heartier meal, add a side of black beans or refried beans.
Variations
- Seafood version: Replace the chicken with 1 lb (450 g) of firm white fish or shrimp. Add the seafood during the last 15 minutes of baking, as it cooks faster. Ensure fish reaches 145°F (63°C).
- Vegetarian: Swap the chicken for 2 cups of mixed vegetables (zucchini, bell peppers, corn) and use vegetable broth. Add a can of drained chickpeas for protein.
- Spicy kick: Add a finely chopped rocoto pepper or a teaspoon of hot sauce to the sauce mixture for extra heat.
- Cheese swap: If you don’t have queso fresco, use a mild feta or even shredded Monterey Jack for a different flavor profile.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The casserole will keep for 3-4 days. To reheat, place a portion in the microwave for 2-3 minutes, or in a 350°F (175°C) oven for 15-20 minutes, until heated through to 165°F (74°C). You can also freeze the casserole for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are more forgiving and stay moist during the long bake. If using breasts, reduce the initial browning time to 3-4 minutes and watch the final bake to avoid overcooking.
What is aji amarillo paste? It’s a Peruvian yellow chili pepper paste that adds a fruity, mild heat. It’s available in Latin markets or online. The substitute listed (paprika + chili powder) won’t be exactly the same but will give a similar color and warmth.
Can I make this in a regular casserole dish? Yes, brown the chicken and sauté the vegetables in a skillet, then transfer everything to a 9×13-inch baking dish before adding the broth and milk. Proceed with baking as directed.
Why is my rice still hard after baking? This can happen if the liquid ratio is off or if the oven temperature is too low. Ensure you’re using a tight-fitting lid and that the liquid is simmering before you put it in the oven. Also, check that your oven is actually at 375°F (190°C).
Can I use leftover cooked rice? Yes, but reduce the broth to 1/2 cup (120 ml) and skip the step of toasting the rice. Simply mix everything together, top with cheese, and bake for about 25 minutes, until heated through.
Is this dish very spicy? No, the aji amarillo paste is mild to medium heat. If you’re sensitive, start with half the amount and taste before adding more. The cheese and milk also help mellow the heat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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