Description
These Peruvian Chicken Rice Bowls feature tender, flavorful chicken breasts marinated in a vibrant blend of spices, honey, and soy sauce, perfectly paired with jasmine rice, black beans, and fresh vegetables. Enhanced with optional Peruvian Green Sauce, avocado, and lemon wedges, this recipe offers a balanced and colorful meal inspired by classic Peruvian flavors, ready in under an hour.
Ingredients
Marinade & Chicken
- 1 tablespoon brown sugar
- 1½ teaspoons garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- Finely grated zest from 1 medium lemon
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons finely grated fresh ginger
- 1½-2 pounds boneless skinless chicken breasts (4 medium-size breasts)
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
Sides & Garnishes
- 1 or 2 14.5-ounce cans black beans, drained and rinsed
- 1 large bell pepper, finely chopped
- ½ medium red onion, finely chopped
- 1 medium jalapeño, seeded and finely chopped
- Cooked jasmine rice, to serve
- Fresh cilantro and/or basil, to garnish
- Peruvian Green Sauce (optional)
- Sliced avocado (optional)
- Lemon wedges (optional)
Instructions
- Prepare the marinade: In a medium bowl, combine the brown sugar, garlic salt, ground cumin, sweet paprika, smoked paprika, dried oregano, black pepper, lemon zest, soy sauce, honey, and freshly grated ginger. Whisk until well mixed to create a flavorful marinade.
- Marinate the chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 20 minutes, preferably 30 minutes, to allow the flavors to infuse the chicken.
- Cook the chicken: Heat the butter and extra virgin olive oil in a large skillet over medium-high heat. Remove chicken breasts from the marinade, shaking off excess, and place them in the hot skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has a nice golden crust. Discard the marinade.
- Prepare the vegetables and beans: While the chicken cooks, finely chop the bell pepper, red onion, and jalapeño. Drain and rinse the black beans thoroughly to remove excess sodium and liquid.
- Assemble the bowls: Spoon cooked jasmine rice into bowls. Top with a portion of the sautéed chicken breasts sliced or whole, then add a generous spoonful of black beans, chopped bell pepper, red onion, and jalapeño. Garnish with fresh cilantro or basil. Add Peruvian Green Sauce, sliced avocado, and lemon wedges as desired for extra flavor and creaminess.
- Serve and enjoy: Serve the bowls warm, allowing each diner to squeeze lemon wedges over their bowls for a zesty finish, and enjoy a vibrant, satisfying meal inspired by Peruvian cuisine.
Notes
- Marinating the chicken for longer, even up to overnight, will enhance the flavor further.
- Adjust the amount of jalapeño based on your preferred heat level.
- Cook jasmine rice according to package instructions before assembling the bowls.
- Peruvian Green Sauce can be store-bought or homemade using cilantro, jalapeño, garlic, and lime for a tangy complement.
- This recipe can be easily doubled for larger gatherings.
