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
Scale
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.
