Peruvian Inspired Chicken and Rice Bowl

• 总时间: 57 minutes

配料

Credit: @emmanuel.duverneau

Chicken:

1 ½ 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, minced

2 Tbsp lime juice

步骤

Add olive oil, seasonings, garlic, and lime juice to a large bowl. Mix to combine. Add chicken, coating all sides. Cover, set aside, and let marinate for 15-20 minutes or until you lose patients. Add 1 Tbsp of olive oil to 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.

Rice:

2 cups Jasmine rice, rinsed

1/2 a yellow onion, chopped

1 Tbsp chicken bullion

1 tsp turmeric

1/2 tsp cumin

3 garlic cloves, minced

1/2 tsp salt

1/2 bag frozen peas

2 1/4 cups water

In the same pan as the chicken, add onion and mix, scraping the bottom of the pan for 3 minutes. Then add chicken bouillon, cumin, and turmeric. Sauté until fragrant, about 1 minute. Add garlic and cook for another minute. Add washed rice and mix to combine for 2 minutes. Add peas and mix. Add water and season with salt. Bring to a boil and mix for about 2 minutes until water starts to dissolve. Then add chicken and juices and cover. Turn to the lowest burner setting and cook for 25 minutes.

Cilantro jalapeño sauce:

2 jalapeños, seeded and cut into cubes (leave some seeds for a spicier taste)

1 1/2 cups cilantro leaves, packed

2 garlic cloves

2 Tbsp lime juice

1/2 cup mayo

1/4 cup sour cream

1/2 tsp sea salt

1 tsp honey

2 Tbsp olive oil

Add all ingredients to an immersion blender. Blend until fully combined.

Cucumber salad:

1 cucumber, chopped

1 cup cherry tomatoes, sliced

1/2 a red onion, thinly sliced

2 Tbsp olive oil

3 Tbsp apple cider vinegar

1/2 tsp salt

1/4 cup cilantro, chopped

Add all ingredients to a bowl and mix to combine.

Who wants to try this recipe? 🙌 Comment below 👇👇👇