Peruvian Inspired Chicken and Rice Bowl
A vibrant Peruvian‑inspired chicken and rice bowl that bursts with citrusy lime, smoky paprika, and fresh cilantro. The creamy jalapeño sauce adds a spicy kick, while the crisp cucumber salad provides a refreshing contrast.
Maker: emmanuel duverneau
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Chicken
- 1 1/2 lb skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 garlic cloves
- 2 tbsp lime juice
Rice
- 2 cup Jasmine rice
- 0.5 yellow onion
- 1 tbsp chicken bouillon
- 1 tsp turmeric
- 1/2 tsp cumin
- 3 garlic cloves
- 1/2 tsp salt
- 0.5 frozen peas
- 2 1/4 cup water
Cilantro Jalapeño Sauce
- 2 jalapeños
- 1 1/2 cup cilantro leaves
- 2 garlic cloves
- 2 tbsp lime juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp sea salt
- 1 tsp honey
- 2 tbsp olive oil
Cucumber Salad
- 1 cucumber
- 1 cup cherry tomatoes
- 0.5 red onion
- 2 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 cup cilantro
Instructions
- 1In a large bowl, whisk together 2 tbsp olive oil, 1 tsp cumin, 2 tsp paprika, 1 tsp oregano, 1 tsp kosher salt, ½ tsp black pepper, 3 minced garlic cloves, and 2 tbsp lime juice until a smooth marinade forms.
- 2Add the chicken thighs, turning to coat every piece evenly. Cover the bowl with plastic wrap and let the chicken marinate at room temperature for 15–20 minutes.
- 3Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the marinated chicken thighs in a single layer; sear for 3–4 minutes on the first side, then flip and cook an additional 2–3 minutes until lightly browned. Remove the chicken from the pan and set aside while you build the rice.
- 4In the same skillet, add the chopped yellow onion and sauté over medium heat for about 3 minutes, stirring occasionally, until the onion becomes translucent.
- 5Stir in the chicken bouillon, ½ tsp cumin, and 1 tsp turmeric; cook for 1 minute until the spices are fragrant.
- 6Add the minced garlic and sauté for another minute, being careful not to let it brown.
- 7Add the rinsed Jasmine rice, stirring constantly for 2 minutes so the grains are lightly toasted and coated with the aromatics.
- 8Fold in the frozen peas, then pour in 2¼ cups water and sprinkle with ½ tsp salt.
- 9Increase the heat to bring the mixture to a rolling boil, then immediately reduce to a low simmer, cover the skillet, and let it cook for about 2 minutes until the surface steam begins to evaporate.
- 10Return the browned chicken thighs (with any accumulated juices) to the skillet, cover again, and reduce the heat to low. Simmer for 25 minutes, or until the rice is tender and all liquid has been absorbed.
- 11Turn off the heat and let the skillet rest, covered, for 5 minutes before fluffing the rice with a fork.
- 12While the rice cooks, prepare the cilantro jalapeño sauce: place the cubed jalapeños, packed cilantro leaves, 2 garlic cloves, lime juice, mayonnaise, sour cream, sea salt, honey, and olive oil into a tall mixing cup and blend with an immersion blender until smooth.
- 13Prepare the cucumber salad: combine chopped cucumber, sliced cherry tomatoes, thinly sliced red onion, olive oil, apple cider vinegar, salt, and chopped cilantro in a bowl; toss to coat and let sit for 5 minutes.
- 14To serve, divide the chicken‑and‑rice mixture among four bowls, top each with a generous spoonful of cilantro jalapeño sauce, and add a side of cucumber salad.
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Frequently asked questions
- How long does it take to make Peruvian Inspired Chicken and Rice Bowl?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Peruvian Inspired Chicken and Rice Bowl recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Peruvian Inspired Chicken and Rice Bowl recipe come from?
- It was shared by emmanuel duverneau on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.