# Peruvian Inspired Chicken and Rice Bowl

This recipe is for a Peruvian-inspired chicken and rice bowl with a cilantro jalapeño sauce and a refreshing cucumber salad.

- Servings: 1 servings
- Total time: 40 min
- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

1. Add olive oil, cumin, paprika, oregano, salt, pepper, minced garlic, and lime juice to a large bowl. Mix to combine.
2. Add chicken to the bowl and coat all sides. Cover and let marinate for 15-20 minutes.
3. In a skillet over medium-high heat, add 1 tbsp of olive oil and cook the chicken for 3-4 minutes per side.
4. Remove chicken from skillet and set aside.
5. In the same skillet, add chopped onion and sauté for 3 minutes, scraping the bottom of the pan.
6. Add chicken bouillon, cumin, and turmeric; sauté until fragrant (about 1 minute).
7. Add minced garlic and cook for another minute.
8. Add rinsed rice and mix to combine for 2 minutes.
9. Add frozen peas and mix.
10. Add water and salt, bring to a boil and mix for 2 minutes until water starts to dissolve.
11. Add cooked chicken and its juices, cover, and cook on low heat for 25 minutes.
12. Meanwhile, 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.
13. Prepare 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.
14. Serve the rice with the chicken on top, cucumber salad, and cilantro jalapeño sauce.

## Equipment

- large bowl
- whisk
- garlic press
- lime juicer
- pepper grinder
- knife
- food processor
- immersion blender
- skillet

## Source

- Original video: https://vm.tiktok.com/ZNdLsJhHe/
- Recipe page: https://www.cliprecipe.com/recipe/5190b807-7da3-4c87-adcb-76a138c48ef7
- Extracted: 2025-04-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt