Peruvian Chicken Rice Bowls
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6
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Calories
311 kcal
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Course
Main Course
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Cuisine
Peruvian
Peruvian Chicken Rice Bowls
Description
This recipe centers on chicken breasts coated in a robust dry rub of brown sugar, garlic salt, cumin, sweet and smoked paprika, oregano, black pepper, and lemon zest. The spice blend provides a complex flavor profile with hints of sweetness, smokiness, and warmth. The chicken is seared to a golden brown and then covered to finish cooking through, maintaining moisture and tenderness.
A sauce composed of low-sodium soy sauce, honey, and grated fresh ginger is prepared separately and later added to accompany the black beans and peppers sautéed with diced bell pepper, red onion, jalapeño, and fresh cilantro and/or basil. These vegetables add freshness, heat, and subtle sweetness. The final serving is arranged on jasmine rice with optional slices of avocado, Peruvian green sauce, and lemon wedges to brighten the flavors further.
The dish offers a harmonious blend of textures, from tender chicken to crisp vegetables, supported by the fragrant jasmine rice. It is well-suited for lunch or dinner and can be adjusted for spiciness by controlling jalapeño amount and optional sauces. The recipe also points to detailed tips and metric conversions available for ease of preparation.
Ingredients
For the rub:
- 1 tablespoon brown sugar
- 1 ½ teaspoons garlic salt
- 1 teaspoon cumin ground
- 1 teaspoon paprika sweet
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- ½ teaspoon black pepper freshly ground
- lemon finely grated zest from 1 medium
For the sauce:
- ½ cup soy sauce low sodium
- ¼ cup honey
- 2 tablespoons ginger finely grated fresh
For the chicken:
- 1 ½-2 pounds chicken breast 4 medium-size breasts, boneless skinless
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
For the black beans and peppers
- 1 or 2 .5-ounce black beans canned
- 1 bell pepper finely chopped, large
- ½ red onion finely chopped, medium
- 1 jalapeño medium, seeded and finely chopped
- ½ cup cilantro fresh, finely chopped and/or basil
For serving:
- jasmine rice cooked
- cilantro fresh and/or basil
- Peruvian green sauce optional
- avocado optional, sliced
- lemon optional, wedges
- basil optional, and/or cilantro leaves
Instructions
For the rub:
- Combine brown sugar, garlic salt, cumin, both paprikas, oregano, pepper and lemon zest in a small bowl. Set aside.
For the sauce:
- Combine soy sauce, honey and ginger in a small bowl and whisk well to combine. Set aside.
For the chicken:
- Sprinkle the rub liberally on both sides of the chicken, Rub in with your fingers to coat well.
- Heat a medium large sauté pan (with a lid) over medium heat. Add the oil and butter and heat until it starts to sizzle just a bit. Add the chicken, smooth side down and cook for 3 minutes or until a nice golden brown.
- Flip to opposite side, cover the pan and lower the heat to medium low. Cook for 3-8 minutes (depending on the size of the breasts) or until internal temperature reaches 160˚F. If the breasts vary in size, the smaller ones will be done sooner. Remove the breasts from the pan as they reach 160˚F. Tent with foil to keep warm.
For the black beans and peppers:
- Add the sauce mixture to the pan, increase the heat and bring to a boil. Boil for 1-2 minutes scraping the bottom of the pan to stir up any brown residual (the fond). When the sauce thickens and gets more syrupy, add the beans and bring to a simmer. Cook for one minute then add the bell pepper, red onion, jalapeño and herbs. Stir well to combine.
- Serve the chicken in bowls with the rice and black bean mixture. Garnish with fresh cilantro and/or basil leaves and lemon wedges. Sometimes I also add avocado slices.
Notes
- Check detailed tips in the source for best rub application and cooking times for varied breast sizes to ensure even doneness.
- Use the toggle between US customary and Metric measurements for convenience during ingredient preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 1723mg | 72% |
| Potassium | 777mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1042IU | 21% |
| Vitamin C | 29mg | 32% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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