# Peruvian Inspired Chicken and Rice Bowl

A Peruvian-inspired chicken and rice bowl with a vibrant cilantro jalapeño sauce and a refreshing cucumber salad.

- Total time: 50 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
- 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

## Instructions

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

## Equipment

- large bowl
- whisk
- garlic press
- lime squeezer
- knife
- cutting board
- small food processor
- skillet
- tongs
- wooden spoon
- lid

## Tips

- Leave some jalapeño seeds for a spicier sauce.

## Source

- Original video: https://www.tiktok.com/t/ZP8jNyYJg/
- Recipe page: https://www.cliprecipe.com/recipe/6f217ffe-3779-4218-b662-55dd34f28ff9
- Extracted: 2025-11-02

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