Peruvian Inspired Chicken and Rice Bowl
Serves 430 mins prep35 mins cook
This Peruvian Inspired Chicken and Rice Bowl features marinated chicken thighs, fragrant jasmine rice, and a delicious cilantro jalapeño sauce. The dish is complemented by a fresh cucumber salad, making it a complete and flavorful meal.
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What you need
Instructions
1: Combine olive oil, seasonings, garlic, and lime juice in a large bowl. Mix to combine. 2: Add chicken, coating all sides. Cover and marinate for 15-20 minutes. 3: Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Add chicken and cook for 3-4 minutes. Flip and cook for an additional 2-3 minutes. Remove and set aside. 4: In the same pan, add chopped onion and sauté for 3 minutes. 5: Add chicken bouillon, cumin, and turmeric. Sauté until fragrant, about 1 minute. 6: Add minced garlic and cook for another minute. 7: Add washed rice and mix for 2 minutes. 8: Add peas and mix, then add water and season with salt. Bring to a boil and mix for about 2 minutes until water starts to dissolve. 9: Add chicken and juices, cover, and turn to the lowest burner setting. Cook for 25 minutes. 10: For the sauce, blend all ingredients until fully combined. 11: For the salad, mix all ingredients in a bowl.View original recipe