Peruvian Inspired Chicken and Rice Bowl

50 mins
Serves 1
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Directions

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