Peruvian Inspired Chicken and Rice Bowl
Directions
- 1Add olive oil, cumin, paprika, oregano, salt, pepper, minced garlic, and lime juice to a large bowl. Mix to combine.
- 2Add chicken to the bowl and coat all sides. Cover and let marinate for 15-20 minutes.
- 3In a skillet over medium-high heat, add 1 tbsp of olive oil and cook the chicken for 3-4 minutes per side.
- 4Remove chicken from skillet and set aside.
- 5In the same skillet, add chopped onion and sauté for 3 minutes, scraping the bottom of the pan.
- 6Add chicken bouillon, cumin, and turmeric; sauté until fragrant (about 1 minute).
- 7Add minced garlic and cook for another minute.
- 8Add rinsed rice and mix to combine for 2 minutes.
- 9Add frozen peas and mix.
- 10Add water and salt, bring to a boil and mix for 2 minutes until water starts to dissolve.
- 11Add cooked chicken and its juices, cover, and cook on low heat for 25 minutes.
- 12Meanwhile, prepare the cilantro jalapeño sauce by adding jalapenos, cilantro, garlic, lime juice, mayo, sour cream, salt, honey, and olive oil to an immersion blender and blend until combined.
- 13Prepare the cucumber salad by adding chopped cucumber, sliced cherry tomatoes, thinly sliced red onion, olive oil, apple cider vinegar, salt, and chopped cilantro to a bowl and mixing to combine.
- 14Serve the rice with the chicken on top, cucumber salad, and cilantro jalapeño sauce.
Ingredients
- 1.5 lb skinless chicken thighs
- 2 Tbsp olive oil
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 garlic cloves, minced
- 2 Tbsp lime juice
- 2 cups Jasmine rice, rinsed
- 0.5 yellow onion, chopped
- 1 Tbsp chicken bullion
- 1 tsp turmeric
- 0.5 tsp cumin
- 3 garlic cloves, minced
- 0.5 tsp salt
- 0.5 bag frozen peas
- 2.25 cups water
- 2 jalapenos, seeded and cut into cubes
- 1.5 cups cilantro leaves, packed
- 2 garlic cloves
- 2 Tbsp lime juice
- 0.5 cup mayo
- 0.25 cup sour cream
- 0.5 tsp sea salt
- 1 tsp honey
- 2 Tbsp olive oil
- 1 cucumber, chopped
- 1 cup cherry tomatoes, sliced
- 0.5 red onion, thinly sliced
- 2 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 0.5 tsp salt
- 0.25 cup cilantro, chopped
Equipment
large bowlwhiskgarlic presslime juicerpepper grinderknifefood processorimmersion blenderskillet
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