Peruvian Chicken Rice Bowls Recipe
If you’re craving a vibrant and flavor-packed meal, this Peruvian Chicken Rice Bowls Recipe is about to become your new favorite. It balances juicy, spice-rubbed chicken with a luscious, slightly sweet black bean and pepper mixture, piled high over fluffy jasmine rice. The magic comes from the bright citrus zest and smoky paprika in the rub, complemented by the fresh herbs and optional creamy avocado or zesty Peruvian Green Sauce. Every bite sings with layers of texture and bold flavor that feel both comforting and exotic at the same time.
Ingredients You’ll Need
The ingredients for this Peruvian Chicken Rice Bowls Recipe are simple yet thoughtfully chosen to deliver incredible depth and color. Each item plays a crucial role, from the fragrant spices in the rub to the fresh peppers and herbs that brighten every mouthful.
- Brown sugar: Adds a touch of caramelized sweetness that balances the spices perfectly.
- Garlic salt: Delivers savory depth and enhances the overall flavor.
- Ground cumin: Brings earthy warmth and a subtle smokiness.
- Sweet paprika: Adds a mild peppery taste along with vibrant color.
- Smoked paprika: Provides a rich smoky aroma that’s signature in Peruvian cuisine.
- Dried oregano: Infuses herbal notes that elevate the chicken.
- Freshly ground black pepper: Offers a sharp, spicy kick.
- Lemon zest: Brightens the dish with refreshing citrus oils.
- Low sodium soy sauce: Balances sweet and salty while tenderizing the chicken.
- Honey: Smooths out the heat with natural sweetness.
- Fresh ginger: Adds zingy warmth and complexity.
- Boneless skinless chicken breasts: The lean protein base that soaks up all the flavors beautifully.
- Butter and extra virgin olive oil: Creates a golden crust while cooking the chicken.
- Black beans: Adds hearty creaminess and fiber.
- Bell pepper, red onion, jalapeño: Provide crunch, sweetness, and mild heat.
- Cooked jasmine rice: The fluffy, fragrant foundation for the bowl.
- Fresh cilantro and/or basil: Bring a fresh, green brightness that contrasts rich flavors.
- Peruvian Green Sauce (optional): Adds an herby, tangy punch if you want to up the flavor game.
- Sliced avocado and lemon wedges (optional): Offer creaminess and zesty brightness to finish each serving perfectly.
How to Make Peruvian Chicken Rice Bowls Recipe
Step 1: Prepare the Rub
Start by mixing brown sugar, garlic salt, cumin, sweet paprika, smoked paprika, oregano, black pepper, and freshly grated lemon zest in a small bowl. This rub is where the magic begins — its complex blend will coat the chicken and bring those signature Peruvian flavors to life.
Step 2: Make the Sauce
Next, whisk together the soy sauce, honey, and freshly grated ginger in another bowl. This sauce is the perfect balance of sweet, savory, and zesty that will marry beautifully with the rub’s warmth and the beans later on.
Step 3: Cook the Chicken
Generously sprinkle the rub onto both sides of each chicken breast, pressing gently so it sticks well. Heat butter and olive oil in a medium-large sauté pan until sizzling, then place chicken smooth side down. Cook until a golden crust forms, about 3 minutes, then flip, cover the pan, and lower heat. Let it cook gently for 3 to 8 more minutes until the internal temperature reaches 160°F. Resting the chicken covered helps it stay juicy and tender.
Step 4: Prepare the Black Beans and Peppers
Pour the sauce mixture into the pan used for cooking your chicken, turning up the heat to bring it to a boil while scraping the browned bits off the pan bottom — that adds loads of flavor. Let the sauce thicken for 1 to 2 minutes until syrupy. Stir in the drained black beans and simmer for a minute before folding in the finely chopped bell pepper, red onion, jalapeño, and fresh herbs for brightness and crunch.
Step 5: Assemble Your Bowls
Slice the rested chicken and lay it over bowls of fragrant jasmine rice. Top with the vibrant black bean and pepper mixture and finish with optional garnishes like fresh cilantro, basil, lemon wedges, avocado slices, and a drizzle of Peruvian Green Sauce if you’re feeling adventurous. Each bowl becomes a beautiful harmony of textures and bold flavors that celebrate the spirit of Peruvian cooking.
How to Serve Peruvian Chicken Rice Bowls Recipe
Garnishes
Fresh herbs like cilantro or basil add that final burst of freshness, while creamy avocado slices soften the spice and elevate the overall experience. Lemon wedges provide a zesty punch, inviting each diner to brighten their bowl to taste. Peruvian Green Sauce is a fantastic optional drizzle that brings herbal tang and a little heat to every bite.
Side Dishes
This dish shines as a complete meal on its own, but if you want to add some sides, consider simple roasted vegetables, a crisp green salad with lime vinaigrette, or even sweet plantains for a touch of sweetness. A light cucumber salad can also complement the warmth of the chicken and the richness of the beans.
Creative Ways to Present
For a fun twist, layer all ingredients in mason jars for portable lunches or party snacks. Alternatively, serve with tortilla chips and turn it into a vibrant bowl for dipping and scooping. You can also swap jasmine rice for cauliflower rice for a lower-carb option that keeps the flavors front and center.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, beans, and rice in airtight containers in the refrigerator for up to four days. Keep garnishes like avocado and lemon wedges separate until serving to maintain freshness and texture.
Freezing
This Peruvian Chicken Rice Bowls Recipe components freeze well individually. Freeze cooked chicken and black bean mixture in freezer-safe containers for up to three months. Rice freezes okay but may become slightly softer upon reheating, so consider preparing fresh rice if possible when thawing.
Reheating
Warm chicken and bean mixture gently in a skillet or microwave until heated through. Add a splash of water to prevent drying out if needed. Reheat rice using a bit of water and a microwave-safe cover to restore fluffiness. Add fresh garnishes only after reheating for the best texture and flavor.
FAQs
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs will add extra juiciness and richness. Just adjust cooking times accordingly, as thighs often take a little longer to cook through compared to breasts.
Is this recipe spicy?
The recipe has mild heat from the jalapeño and some black pepper, but it’s not overly spicy. You can customize the level of heat by adjusting the amount of jalapeño or omitting the seeds for a gentler flavor.
What can I substitute if I don’t have jasmine rice?
Long-grain white or brown rice works well too. You could also experiment with quinoa or even couscous for a different texture while keeping the bowl balanced and satisfying.
Do I need Peruvian Green Sauce for the recipe?
Nope! The sauce is entirely optional but highly recommended. It adds fresh, tangy brightness that complements the smoky chicken and rich beans beautifully, but the bowls are delicious on their own too.
Can I make this recipe vegetarian?
To make a vegetarian version, skip the chicken and add more beans or sautéed hearty vegetables like mushrooms or eggplant. You might also add extra spices or a smoky chipotle sauce to keep the bold flavor profile intact.
Final Thoughts
Trying this Peruvian Chicken Rice Bowls Recipe will bring a burst of happiness to your dinner table with its lively flavors and satisfying combination of textures. It’s comfort food with a twist — fresh, flavorful, and wonderfully simple to make. Once you experience the deliciousness of this dish, it’s sure to become one of your go-to meals for any night of the week!
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Peruvian Chicken Rice Bowls Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
These Peruvian Chicken Rice Bowls feature juicy, spice-rubbed chicken breasts pan-seared to perfection and served over fragrant jasmine rice. Topped with a flavorful black bean and pepper sauté simmered in a honey-ginger soy glaze, and garnished with fresh herbs, avocado, and a zesty green sauce option, this dish offers a vibrant fusion of sweet, smoky, and savory flavors in a quick and easy meal perfect for weeknights.
Ingredients
Spice 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
Sauce
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons finely grated fresh ginger
Main Ingredients
- 1½–2 pounds boneless skinless chicken breasts (4 medium-size breasts)
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 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
- Cooked jasmine rice
- Fresh cilantro and/or basil
- Peruvian Green Sauce (optional)
- Sliced avocado (optional)
- Lemon wedges (optional)
Instructions
- Prepare the Rub: In a small bowl, combine brown sugar, garlic salt, cumin, sweet paprika, smoked paprika, oregano, black pepper, and lemon zest. Mix well and set aside the spice rub.
- Make the Sauce: In a separate bowl, whisk together the soy sauce, honey, and finely grated fresh ginger until fully combined. Set this sauce mixture aside.
- Season the Chicken: Generously sprinkle the prepared rub on both sides of the chicken breasts, rubbing it in thoroughly to coat evenly.
- Heat the Pan: Place a medium-large sauté pan with a lid over medium heat. Add the butter and olive oil, heating until butter starts to sizzle and melts completely.
- Sear the Chicken: Lay the chicken breasts smooth side down in the hot pan. Cook undisturbed for about 3 minutes until the underside is golden brown.
- Cook Through: Flip the chicken breasts, cover the pan, and reduce heat to medium-low. Cook for an additional 3 to 8 minutes depending on breast size, until the internal temperature reaches 160˚F. Remove the chicken and tent with foil to keep warm.
- Prepare Black Beans and Peppers: Add the prepared soy-honey-ginger sauce to the same pan, turning the heat up to bring it to a boil. Scrape the bottom to loosen any flavorful browned bits.
- Reduce Sauce: Boil the sauce for 1 to 2 minutes until it thickens and becomes syrupy in texture.
- Simmer Beans: Add the drained black beans to the pan and reduce heat to a simmer. Cook for 1 minute until heated through.
- Add Vegetables and Herbs: Stir in the finely chopped bell pepper, red onion, jalapeño, and fresh cilantro and/or basil. Mix well to combine and cook just enough to meld flavors.
- Assemble the Bowls: Slice the rested chicken breasts and serve over bowls of cooked jasmine rice. Top with the sautéed black bean and pepper mixture.
- Garnish and Serve: Garnish with additional fresh herbs, and serve with lemon wedges, sliced avocado, and Peruvian Green Sauce if desired, for a complete vibrant meal.
Notes
- Monitor chicken carefully when cooking covered; timing varies by thickness.
- The Peruvian Green Sauce adds a vibrant, tangy element but is optional.
- Use low sodium soy sauce to control salt levels.
- This dish can be meal-prepped by cooking chicken and bean mixture ahead and reheating before serving.
- Adjust jalapeño quantity for desired heat level or substitute with mild peppers for less spice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
