If you’re craving a vibrant, flavor-packed meal that feels like a celebration in every bite, this Peruvian Chicken Rice Bowls Recipe is exactly what you need. Combining tender, juicy chicken infused with warm spices and honey’s subtle sweetness, paired with colorful veggies and fluffy jasmine rice, these bowls offer a perfect harmony of savory, tangy, and fresh. Whether it’s a busy weeknight dinner or a weekend gathering, these bowls bring comforting home cooking with an exciting twist that will have everyone coming back for seconds.
Ingredients You’ll Need
This Peruvian Chicken Rice Bowls Recipe relies on simple but essential ingredients that come together beautifully to create layers of flavor, texture, and color. Each component, from the spices to the fresh produce, plays a crucial role in making the dish both delicious and visually appealing.
- 1 tablespoon brown sugar: Adds a subtle caramel sweetness that balances the savory spices perfectly.
- 1½ teaspoons garlic salt: Brings a savory, garlicky punch without extra effort.
- 1 teaspoon ground cumin: Injects an earthy warmth essential for that authentic Peruvian flavor.
- 1 teaspoon sweet paprika: Adds a mild, sweet depth of flavor and beautiful color.
- 1 teaspoon smoked paprika: Gives a smoky richness that complements the grilled chicken wonderfully.
- 1 teaspoon dried oregano: Offers an herbaceous nuance, rounding out the spice mix.
- ½ teaspoon freshly ground black pepper: Provides a gentle, peppery heat that lifts the dish.
- Zest from 1 medium lemon: Brings bright citrus notes, awakening all the flavors.
- ½ cup low sodium soy sauce: Adds umami depth and saltiness without overpowering.
- ¼ cup honey: Sweetens naturally while helping to caramelize the chicken.
- 2 tablespoons finely grated fresh ginger: Brings a zesty warmth that cuts through the richness.
- 1½–2 pounds boneless skinless chicken breasts: The star protein, juicy and tender when cooked right.
- 1 tablespoon butter: Adds richness and helps with caramelization in the cooking process.
- 1 tablespoon extra virgin olive oil: For sautéing the veggies and chicken for added flavor.
- 1 or 2 14.5-ounce cans black beans, drained and rinsed: Provides hearty texture and protein to the bowls.
- 1 large bell pepper, finely chopped: Adds sweetness and crunch to every bite.
- ½ medium red onion, finely chopped: Brings sharpness and vibrant color to balance the dish.
- 1 medium jalapeño, seeded and finely chopped: For a mild kick of heat that wakes up your palate.
- Cooked jasmine rice: Soft, fragrant base that soaks up all the wonderful sauces and flavors.
- Fresh cilantro and/or basil: Herbaceous freshness to finish the bowls with a bright pop.
- Peruvian Green Sauce (optional): Creamy, slightly spicy, and herbal — a perfect drizzle for extra depth.
- Sliced avocado (optional): Adds a creamy, buttery texture that beautifully complements the spices.
- Lemon wedges (optional): A squeeze of lemon juice brightens up each serving and ties all flavors together.
How to Make Peruvian Chicken Rice Bowls Recipe
Step 1: Prepare the Spice Rub
Start by combining the brown sugar, garlic salt, ground cumin, sweet paprika, smoked paprika, dried oregano, black pepper, and lemon zest in a bowl. This spice mix is the heartbeat of the Peruvian Chicken Rice Bowls Recipe, infusing the chicken with smoky, sweet, and herbaceous notes that make every bite exciting.
Step 2: Marinate the Chicken
Place the boneless skinless chicken breasts in a shallow dish and pour in the soy sauce, honey, and grated fresh ginger. Sprinkle the spice rub over the chicken and make sure each piece is well coated, massaging the marinade in. Let the chicken soak up all these vibrant flavors for at least 20 minutes; if you have more time, longer marinating means even juicier, tastier meat.
Step 3: Cook the Chicken
Heat the butter and olive oil together in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5–7 minutes per side, or until golden brown and cooked through. The combination of butter and olive oil helps to create a beautiful sear that locks in moisture and flavor.
Step 4: Sauté the Veggies
In the same skillet, add the chopped bell pepper, red onion, and jalapeño. Sauté until the veggies soften and release their natural sweetness—about 5 minutes. These vibrant vegetables bring freshness, crunch, and a slight kick, essential to complement the savory chicken.
Step 5: Warm the Black Beans
Into the skillet with the vegetables, add the drained and rinsed black beans, stirring gently to combine and heat through. The beans add a hearty, creamy texture and additional protein, rounding out the bowls perfectly.
Step 6: Assemble Your Bowls
Place a generous scoop of fluffy jasmine rice at the base of each bowl. Slice the cooked chicken and arrange it on top, then spoon over the sautéed veggies and black beans. Don’t forget to drizzle with some Peruvian Green Sauce if you’re using it; it adds a bright, creamy layer that elevates the whole dish.
How to Serve Peruvian Chicken Rice Bowls Recipe
Garnishes
Fresh herbs like cilantro or basil are a must—they bring an irresistible burst of freshness that contrasts wonderfully with the rich, spiced chicken. A few slices of creamy avocado or a squeeze of lemon juice can also brighten and balance the savory and smoky flavors.
Side Dishes
These bowls stand well on their own but pair beautifully with a simple green salad or roasted vegetables for a colorful and complete meal. For a more indulgent touch, consider serving with crispy yucca fries or sweet potato wedges to add some crunch and sweetness.
Creative Ways to Present
Want to impress? Serve your Peruvian Chicken Rice Bowls Recipe in rustic, handcrafted bowls to bring out the vibrant colors and textures. Garnish with edible flowers or extra lime wedges on the side for a restaurant-quality look that will wow your guests and make the meal even more inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, rice, and veggies in airtight containers in the refrigerator for up to 3 days. Keeping the components separate is ideal to maintain their textures, especially the rice and veggies.
Freezing
This dish freezes well if assembled before serving. Store the chicken and beans mixture separately from the rice in freezer-safe containers for up to 2 months. Just thaw overnight in the fridge for the best results.
Reheating
Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the rice moist. If you have some Peruvian Green Sauce on hand, drizzle it over after reheating to restore that fresh, vibrant flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring more fat and flavor and stay juicy even if cooked a bit longer. Just adjust the cooking time accordingly to ensure they are fully cooked.
Is this recipe spicy?
The heat level is moderate thanks to the jalapeño, but you can easily adjust it by using less jalapeño or removing the seeds. The Peruvian Green Sauce can add extra spice if you like more kick.
Can I make this recipe gluten-free?
Yes! Just make sure to use gluten-free soy sauce or tamari to keep it safe for gluten sensitivities without sacrificing flavor.
Can I prepare the components in advance?
You can marinate the chicken and chop the vegetables a day ahead to save time. Cooking everything fresh, however, will always yield the best flavor and texture.
What should I do if I don’t have Peruvian Green Sauce?
No worries! A simple cilantro-lime dressing or even a garlic-yogurt sauce can be excellent substitutes that complement the dish beautifully.
Final Thoughts
I can’t recommend this Peruvian Chicken Rice Bowls Recipe enough for anyone looking to add a burst of flavor and a touch of excitement to their weekly meal rotation. It’s approachable, packed with vibrant ingredients, and always leaves you feeling satisfied. Give it a try, and watch how this simple yet stunning dish quickly becomes a favorite in your kitchen too.
Print
Peruvian Chicken Rice Bowls Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Peruvian
- Diet: Halal
Description
This vibrant Peruvian Chicken Rice Bowls recipe features tender, flavorful chicken breasts marinated in a blend of spices, honey, and soy sauce, served atop fluffy jasmine rice with black beans, fresh vegetables, and optional creamy avocado and Peruvian Green Sauce. Perfect for a quick, healthy meal with a bright and smoky flavor profile.
Ingredients
Marinade & Chicken
- 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
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons finely grated fresh ginger
- 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
To Serve
- Cooked jasmine rice
- Fresh cilantro and/or basil
- Peruvian Green Sauce (optional)
- Sliced avocado (optional)
- Lemon wedges (optional)
Instructions
- Prepare the Marinade: In a mixing bowl, combine brown sugar, garlic salt, ground cumin, sweet paprika, smoked paprika, dried oregano, black pepper, lemon zest, soy sauce, honey, and grated fresh ginger. Whisk well until the sugar dissolves and the ingredients are fully incorporated to create a flavorful marinade.
- Marinate the Chicken: Place the boneless skinless chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over the chicken. Ensure the chicken is evenly coated. Refrigerate and let marinate for at least 20 minutes to 30 minutes to allow the flavors to infuse the meat.
- Cook the Chicken: Heat the extra virgin olive oil and butter together in a large skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and sear each breast for about 5-7 minutes per side or until fully cooked and golden brown on the outside. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables and Beans: In the same skillet, add the finely chopped bell pepper, red onion, and jalapeño. Sauté for about 3-5 minutes until vegetables soften. Add the drained and rinsed black beans and stir to combine, cooking for another 2-3 minutes until heated through. Optionally, add a splash of the reserved marinade to enhance flavor, cooking until slightly reduced.
- Assemble the Bowls: Spoon cooked jasmine rice into serving bowls. Top the rice with the sautéed veggie and bean mixture. Slice the cooked chicken breasts and arrange on top of the bowls.
- Garnish and Serve: Garnish each bowl with fresh cilantro and/or basil. Add optional Peruvian Green Sauce, sliced avocado, and lemon wedges on the side for added creaminess, tang, and brightness. Serve immediately while warm.
Notes
- Marinate chicken for at least 20 minutes but up to 2 hours for more intense flavor.
- Use low sodium soy sauce to control salt levels in the dish.
- If preferred, substitute chicken breasts with boneless thighs for juicier meat.
- Adjust the amount of jalapeño to control the heat level.
- Peruvian Green Sauce can be made or purchased; it adds authentic flavor and creaminess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
