Peruvian Chicken Rice Bowls

Introduction:

These Peruvian Chicken Rice Bowls offer a delicious and vibrant meal with flavorful chicken, black beans, and peppers served over jasmine rice. Infused with a zesty rub and a sweet, savory sauce, this dish is perfect for a weeknight dinner or a satisfying meal prep option.

Ingredients

For the Rub:

• 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

For the Sauce:

• ½ cup low sodium soy sauce
• ¼ cup honey
• 2 tablespoons finely grated fresh ginger

For the Chicken:

• 1½-2 pounds boneless skinless chicken breasts (4 medium-size breasts)
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil

For the Black Beans and Peppers:

• 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

For Serving:

• Cooked jasmine rice
• Fresh cilantro and/or basil
• Peruvian Green Sauce (optional)
• Sliced avocado (optional)
• Lemon wedges (optional)

Directions

Prepare the Rub:

1. In a small bowl, combine brown sugar, garlic salt, cumin, sweet paprika, smoked paprika, oregano, pepper, and lemon zest. Set aside.

Make the Sauce:

1. In a separate bowl, mix soy sauce, honey, and grated ginger. Whisk well to combine. Set aside.

Cook the Chicken:

1. Sprinkle the rub generously on both sides of the chicken breasts, rubbing in well.
2. Heat a medium-large sauté pan with a lid over medium heat. Add butter and olive oil and heat until the butter starts to sizzle.
3. Place the chicken breasts smooth side down in the pan and cook for about 3 minutes, or until golden brown.
4. Flip the chicken, cover the pan, and reduce heat to medium-low. Cook for 3-8 minutes, depending on the size of the breasts, or until the internal temperature reaches 160˚F. Remove the chicken from the pan as it reaches 160˚F and tent with foil to keep warm.

Prepare the Black Beans and Peppers:

1. Add the sauce mixture to the pan used for the chicken. Increase the heat and bring to a boil, scraping the bottom of the pan to loosen any browned bits.
2. Boil for 1-2 minutes until the sauce thickens and becomes syrupy. Add the black beans and return to a simmer. Cook for 1 minute.
3. Stir in the bell pepper, red onion, jalapeño, and herbs. Mix well to combine.

Assemble the Bowls:

1. Serve the chicken sliced over bowls of cooked jasmine rice.
2. Top with the black bean and pepper mixture.
3. Garnish with fresh cilantro and/or basil, and serve with lemon wedges and avocado slices if desired. Optionally, add Peruvian Green Sauce.

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 servings

Variations

• Vegetarian Option: Substitute chicken with tofu or tempeh.
• Spicy Version: Increase the amount of jalapeño or add a pinch of cayenne pepper to the rub.
• Rice Alternative: Try serving with quinoa or cauliflower rice for a lower-carb option.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce.

10 FAQs

1. Can I use a different type of rice? Yes, you can use brown rice, basmati rice, or any other rice of your choice.
2. Is it possible to make this dish in advance? Yes, you can prepare the components ahead of time and assemble the bowls when ready to serve.
3. Can I freeze the leftovers? Yes, you can freeze the chicken, black bean mixture, and rice separately for up to 3 months.
4. What can I use instead of honey? You can substitute honey with maple syrup or agave nectar for a different sweetener.
5. Can I use a different protein? Yes, you can use pork, beef, or seafood instead of chicken.
6. How can I make this dish spicier? Add extra jalapeños or include hot sauce in the black bean mixture.
7. What is Peruvian Green Sauce? It’s a spicy and tangy sauce made with cilantro, jalapeños, lime, and garlic, often served with Peruvian dishes.
8. How do I make the sauce thicker? Boil the sauce mixture a little longer to reduce it further.
9. Can I skip the rub? The rub adds flavor, but you can skip it if you prefer a simpler preparation.
10. What can I use instead of cilantro? You can use parsley or basil as a substitute for cilantro.

Conclusion

Peruvian Chicken Rice Bowls are a flavorful and versatile meal perfect for busy weeknights or meal prep. With a combination of zesty chicken, hearty black beans, and vibrant peppers, this dish brings a taste of Peru to your table. Enjoy the freshness of cilantro and the optional toppings for a complete and satisfying meal.

4o mini

Print