Peruvian Inspired Chicken and Rice Bowl

A flavorful dish with marinated chicken thighs, jasmine rice, a zesty cilantro jalapeño sauce, and a refreshing cucumber salad.

By @emmanuel.duverneau

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 Tbsp olive oil
• 1 tsp cumin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 3 cloves garlic minced
• 2 Tbsp lime juice
• 1.75 lb chicken thighs skinless
• 1 Tbsp olive oil
• 0.5 whole yellow onion chopped
• 1 Tbsp chicken bouillon
• 1 tsp turmeric
• 3 cloves garlic minced
• 2 cups jasmine rice rinsed
• 0.5 bag peas
• 2.25 cups water
• 0.5 tsp salt
• 2 whole jalapeños seeded and chopped
• 1.5 cups cilantro packed leaves
• 2 cloves garlic whole
• 2 Tbsp lime juice
• 0.5 cup mayonnaise
• 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. Prepare the chicken by adding olive oil, cumin, paprika, oregano, kosher salt, black pepper, minced garlic, and lime juice into a large bowl. Mix to combine, then add chicken thighs, ensuring all sides are coated. Cover and let marinate for 15-20 minutes.
2. Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Cook the marinated chicken thighs for 3-4 minutes on one side, then flip and cook for another 2-3 minutes. Remove from the skillet and set aside.
3. In the same skillet, add chopped yellow onion and sauté for 3 minutes, scraping the bottom of the pan. Add chicken bouillon, cumin, turmeric, and minced garlic. Sauté for another minute until fragrant.
4. Add the rinsed jasmine rice to the skillet and mix to combine for 2 minutes. Then add frozen peas and mix. Pour in the water, season with salt, bring to a boil, and stir for about 2 minutes until the water starts to dissolve.
5. Add cooked chicken and its juices back to the skillet. Cover, reduce to the lowest burner setting, and cook for 25 minutes until the rice is tender.
6. For the cilantro jalapeño sauce, add seeded and chopped jalapeños, packed cilantro leaves, garlic cloves, lime juice, mayo, sour cream, sea salt, honey, and olive oil into an immersion blender. Blend until fully combined.
7. For 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. Mix to combine.