Peruvian Inspired Chicken and Rice Bowl
Directions
- 1Add olive oil, cumin, paprika, oregano, kosher salt, black pepper, minced garlic, and lime juice to a large bowl. Mix to combine.
- 2Add chicken to the bowl, coating all sides with the marinade. Cover and set aside to marinate for 15-20 minutes.
- 3Seed and cut 2 jalapeños into cubes.
- 4Add the cubed jalapeños, packed cilantro leaves, 2 garlic cloves, lime juice, mayo, sour cream, sea salt, honey, and olive oil to a small food processor.
- 5Blend until all ingredients are fully combined and smooth.
- 6Chop one cucumber into crescent-shaped slices.
- 7Slice one cup of cherry tomatoes in half.
- 8Thinly slice half a red onion.
- 9Combine the chopped cucumber, sliced cherry tomatoes, thinly sliced red onion, olive oil, apple cider vinegar, salt, and chopped cilantro in a bowl and mix.
- 10Add 1 Tbsp of olive oil to a skillet over medium-high heat.
- 11Add marinated chicken to the skillet and cook for 3-4 minutes per side until browned and cooked through.
- 12Remove the cooked chicken from the pan and set aside.
- 13In the same pan, add the chopped yellow onion and sauté for 3 minutes, scraping the bottom of the pan.
- 14Add chicken bouillon, cumin, and turmeric to the pan. Sauté until fragrant, about 1 minute.
- 15Add 3 minced garlic cloves to the pan and cook for another minute.
- 16Add washed Jasmine rice to the pan and mix to combine for 2 minutes.
- 17Add frozen peas to the rice and mix.
- 18Pour in water and season with salt. Bring to a boil and mix for about 2 minutes until the water starts to dissolve.
- 19Place the cooked chicken and any accumulated juices on top of the rice. Cover the skillet and turn the burner to the lowest setting.
- 20Cook for 25 minutes, then fluff the rice with a fork.
- 21Serve the rice on a plate.
- 22Top the rice with the cucumber salad.
- 23Slice the cooked chicken and arrange it over the salad.
- 24Drizzle generously with the cilantro jalapeño sauce.
- 25Garnish with a sprig of fresh cilantro (optional).
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
- 1 Tbsp olive oil
- 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 jalapeños, 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 squeezerknifecutting boardsmall food processorskillettongswooden spoonlid
Tips
- Leave some jalapeño seeds for a spicier sauce.
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