If you’re craving a vibrant, flavor-packed meal that’s both comforting and exciting, you have to try this Peruvian Chicken Rice Bowls Recipe. Imagine juicy, spice-rubbed chicken nestled on a bed of fluffy jasmine rice, topped with a lively medley of black beans, peppers, and fresh herbs. It’s a dish that balances smoky, sweet, tangy, and fresh notes all in one bowl, providing a taste adventure that’s as satisfying as it is colorful. Whether it’s a busy weeknight or a leisurely weekend dinner, this recipe brings warmth and cheer straight to your table with every delicious bite.
Ingredients You’ll Need
These ingredients are simple but mighty—each one adding an essential layer to the bold and complex flavors of this dish. From fragrant spices and tangy lemon zest to fresh ginger and vibrant veggies, every component works together to create the perfect balance that makes this recipe truly special.
- Brown sugar: Adds a gentle sweetness that balances the spices beautifully.
- Garlic salt: Provides a savory punch and depth of flavor.
- Ground cumin: Offers a subtle earthiness crucial to Peruvian seasoning.
- Sweet paprika: Brings mild warmth and a lovely red color.
- Smoked paprika: Introduces smoky complexity that elevates the dish.
- Dried oregano: Adds an herbal note that brightens the rub.
- Freshly ground black pepper: Brings a little bite and spice to the mix.
- Lemon zest: Infuses fresh citrus notes to lighten the flavors.
- Low sodium soy sauce: Adds umami and saltiness without overpowering.
- Honey: Provides natural sweetness and helps create a sticky glaze.
- Fresh ginger: Adds zing and a touch of warmth.
- Boneless skinless chicken breasts: The star protein, tender and juicy when cooked right.
- Butter and extra virgin olive oil: For browning the chicken and enriching the sauce.
- Black beans: For hearty texture and earthy flavor, rinsed to perfection.
- Bell pepper: Bright, crunchy, and colorful, finely chopped for a fresh contrast.
- Red onion: Adds a sweet and slightly sharp bite.
- Jalapeño: Gives a mild heat kick without overpowering.
- Cooked jasmine rice: The fluffy, fragrant base that soaks up all those delicious flavors.
- Fresh cilantro and/or basil: Essential herbs that add brightness and aroma.
- Peruvian Green Sauce (optional): For an extra layer of authentic, zesty heat.
- Sliced avocado (optional): Creamy and cooling to balance the spices.
- Lemon wedges (optional): For a fresh squeeze of citrus on top.
How to Make Peruvian Chicken Rice Bowls Recipe
Step 1: Prepare the Spice Rub
Start by making a fragrant spice rub that forms the heart of our dish. In a small bowl, combine brown sugar, garlic salt, cumin, sweet paprika, smoked paprika, dried oregano, black pepper, and the zest of a lemon. This blend will coat the chicken, creating a flavorful crust bursting with warm, smoky, and citrusy notes.
Step 2: Whip Up the Sauce
Next, mix together soy sauce, honey, and freshly grated ginger in a separate bowl. This sauce will turn beautifully syrupy and glossy, lending a luscious glaze, deep umami, and subtle sweetness that perfectly complements the chicken and beans.
Step 3: Cook the Chicken
Generously rub the spice mixture all over the chicken breasts, making sure every inch is covered. Heat butter and olive oil in a sauté pan over medium heat until the butter starts to sizzle—this is your signal to add the chicken. Cook the breasts skinless side down for about 3 minutes until golden brown, then flip, cover, and lower the heat. Let the chicken cook gently for 3 to 8 minutes depending on size, until it reaches an internal temperature of 160˚F. Once done, remove and tent with foil to keep it juicy while you prepare the rest.
Step 4: Prepare the Black Beans and Vegetables
Using the same pan, pour in the soy-honey-ginger sauce, turning up the heat to bring it to a boil while scraping the bottom to release those delicious browned bits. Let the sauce reduce for a minute or two until it thickens into a sticky glaze. Stir in black beans and simmer just a minute more to warm through. Finally, toss in finely chopped bell pepper, red onion, jalapeño, and fresh herbs for a crisp, fresh, and mildly spicy contrast.
Step 5: Assemble the Bowls
Slice the chicken against the grain to keep it tender and place it over fluffy jasmine rice. Spoon the black bean and pepper mixture generously over the top. Garnish with fresh cilantro or basil, and don’t forget to add optional avocado slices, a drizzle of Peruvian Green Sauce, and a squeeze of lemon for that extra burst of brightness.
How to Serve Peruvian Chicken Rice Bowls Recipe
Garnishes
Fresh herbs like cilantro or basil are a must—they lift the dish with their aromatic freshness and vibrant color. Creamy avocado slices offer a cooling layer that balances the spicy jalapeño, while lemon wedges provide a zesty final touch that brightens every bite. If you want to take it further, a drizzle of Peruvian Green Sauce introduces an authentic spicy creaminess that’s pure magic.
Side Dishes
Keep it simple alongside these bowls with a crisp green salad, maybe dressed lightly with lime juice to mirror the citrus notes in the chicken. Roasted sweet potatoes would also complement the smoky paprika flavors beautifully, or some warm corn tortillas to scoop up every last bit in your bowl.
Creative Ways to Present
Give your presentation a pop of color by layering your bowls thoughtfully—rice at the base, chicken slices fanned out, and the black bean-pepper mixture placed with intention. For a gathering, serve all the toppings separately on a board so everyone can customize their own bowls. You might even try individual mason jars layered with rice, chicken, and toppings for a fun meal on the go!
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftovers into airtight containers and refrigerate for up to 3 days. Storing the chicken separately from the bean and pepper mixture can help maintain optimal textures and flavors, so your bowls stay fresh and vibrant when reheated.
Freezing
This Peruvian Chicken Rice Bowls Recipe freezes well if you want to prep in advance. Freeze components separately if possible—especially the rice and chicken—to avoid sogginess. Use freezer-safe containers or bags and enjoy within 2 to 3 months for the best experience.
Reheating
Reheat gently in a skillet or microwave until warmed through. Add a splash of water or broth when reheating the rice to keep it fluffy, and heat the chicken and bean mixture slowly to preserve moisture and flavor. Fresh garnishes can be added right before serving for that perfect finishing touch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer more fat and flavor, which can make the dish even juicier. Just adjust the cooking time accordingly as thighs may take a bit longer to cook through.
Is this recipe spicy?
The heat level is moderate thanks to the jalapeño, which you can easily reduce or omit if you prefer a milder dish. The spices bring warmth without overwhelming heat, making it accessible to many palates.
Can I make this dish vegetarian?
Definitely! Swap out the chicken for grilled tofu or roasted vegetables and keep the black bean and pepper topping. The flavorful rub and sauce will still shine wonderfully in a vegetarian version.
What kind of rice works best?
Jasmine rice is ideal for its fluffy texture and delicate fragrance, which complements the bold flavors. However, basmati or even brown rice can be used if preferred—just adjust cooking times accordingly.
How do I make the Peruvian Green Sauce?
Peruvian Green Sauce is typically made from a blend of cilantro, jalapeño, garlic, mayonnaise or yogurt, lime juice, and sometimes queso fresco, blended until smooth. It adds a creamy, herby kick that’s fantastic on these bowls but is optional if you want to keep it simple.
Final Thoughts
This Peruvian Chicken Rice Bowls Recipe is truly one of those dishes that feels like a warm hug from a good friend—full of vibrant flavors, comforting textures, and enough versatility to make it your own. I can’t wait for you to try it and experience how easy and rewarding it is to bring a taste of Peru into your kitchen. Dive in, get creative with the garnishes, and enjoy every delicious bite!
Print
Peruvian Chicken Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Peruvian
Description
These Peruvian Chicken Rice Bowls are a vibrant and flavorful dish featuring juicy chicken breasts rubbed with a spicy-sweet blend of spices, cooked to perfection on the stovetop, and served over fragrant jasmine rice. Topped with a savory black bean and pepper mixture simmered in a tangy honey-ginger soy sauce, and garnished with fresh herbs, avocado slices, and optional Peruvian Green Sauce, these bowls offer a delightful balance of sweet, smoky, and spicy flavors perfect for a satisfying meal.
Ingredients
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
Chicken & Cooking
- 1½–2 pounds boneless skinless chicken breasts (4 medium-size breasts)
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
Vegetables & Beans
- 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
- Fresh cilantro and/or basil
Serving
- Cooked jasmine rice
- Peruvian Green Sauce (optional)
- Sliced avocado (optional)
- Lemon wedges (optional)
Instructions
- Prepare the Rub: In a small bowl, combine the brown sugar, garlic salt, ground cumin, sweet paprika, smoked paprika, dried oregano, black pepper, and finely grated lemon zest. Mix thoroughly and set aside to use as a dry rub for the chicken.
- Make the Sauce: In a separate bowl, whisk together the low sodium soy sauce, honey, and finely grated fresh ginger until fully combined. Set this mixture aside; it will be used later to create a flavorful sauce for the beans and peppers.
- Cook the Chicken: Generously sprinkle the prepared rub onto both sides of the chicken breasts, pressing it in well to coat them evenly. Heat a medium-large sauté pan with a lid over medium heat, add the butter and olive oil, and warm until the butter begins to sizzle. Add the chicken breasts smooth side down and cook for about 3 minutes until nicely golden brown.
- Simmer the Chicken: Flip the chicken breasts, cover the pan with the lid, and reduce the heat to medium-low. Continue cooking the chicken for 3 to 8 minutes depending on the thickness, or until the internal temperature reaches 160ËšF. Once cooked, remove the chicken from the pan and tent loosely with foil to keep warm by resting.
- Prepare the Black Beans and Peppers: Pour the soy sauce, honey, and ginger sauce mixture into the same pan used for the chicken, increasing the heat to bring it to a boil while scraping the pan’s bottom to loosen browned bits. Let the sauce boil for 1-2 minutes until it thickens and becomes syrupy. Add the drained black beans to the pan, reduce the heat to a simmer, and cook for 1 minute more.
- Add Vegetables and Herbs: Stir in the finely chopped bell pepper, red onion, jalapeño, and fresh cilantro and/or basil into the pan. Mix well so that everything is evenly combined and warmed through for a vibrant topping mixture.
- Assemble the Bowls: Slice the rested chicken breasts into strips and place them over bowls of cooked jasmine rice. Spoon the black bean and pepper mixture generously over the top. Garnish each bowl with fresh cilantro or basil, and optionally add slices of avocado, a drizzle of Peruvian Green Sauce, and lemon wedges for squeezing. Serve warm and enjoy!
Notes
- Cooking times for chicken may vary depending on thickness; use a meat thermometer for best results.
- The Peruvian Green Sauce adds an authentic spicy touch but is optional according to taste preferences.
- Adjust the number of jalapeños to control the heat level.
- Using low sodium soy sauce helps manage the salt content in the dish.
- Leftover chicken and bean mixture can be stored in the refrigerator for up to 3 days.
