If you’re craving a meal that’s vibrant, bold, and outrageously delicious, look no further than Peruvian Chicken Rice Bowls. This dish is a celebration of juicy, marinated chicken, fluffy grains, fresh veggies, creamy avocado, and the zingy magic of Aji Verde sauce—all layered up in one stunning bowl. Not only does it pack layers of flavor and color, but it’s also endlessly customizable and wholesome, making it a dream come true for weeknight dinners, meal prep, or impressing friends with something special.
Ingredients You’ll Need
What I love most about these bowls is how every ingredient plays a starring role: some bring color, others offer a punch of flavor or smooth texture, and together they create a flawless orchestra of tastes and aromas. Here’s what you’ll need for your own Peruvian Chicken Rice Bowls masterpiece:
- Boneless, skinless chicken thighs (1 ½ pounds): Thighs are extra juicy and soak up the spices beautifully; you can use chicken breast if you prefer a leaner option.
- Olive oil (2 tablespoons): Helps the spices cling to the chicken and ensures a golden, irresistible sear.
- Ground cumin (1 teaspoon): Brings earthiness and warmth that’s essential to Peruvian-inspired flavor.
- Smoked paprika (1 teaspoon): Adds subtle smokiness and gorgeous color to the chicken.
- Ground coriander (½ teaspoon): Offers a sweet, citrusy depth that brightens every bite.
- Garlic powder (½ teaspoon): For quick, all-over garlicky goodness without the hassle of mincing.
- Onion powder (½ teaspoon): Enhances savory flavors and adds that “what’s-in-this?” note.
- Salt and black pepper to taste: The essential flavor boosters—taste and adjust as you go!
- Cooked white rice (2 cups): The perfect, neutral base to soak up the chicken and sauce—brown rice is a great swap if you like.
- Black beans (1 can, 15 oz, drained and rinsed): Hearty, creamy, and protein-packed for delicious balance.
- Corn kernels (1 cup): Sweet pops of color—fresh, frozen, or canned all work well here.
- Red bell pepper (1, diced): Crunchy and juicy, it brings a lovely blast of red and sweetness.
- Red onion (½ small, thinly sliced): Adds sharpness and crunch—so essential for contrast.
- Avocado (1, sliced): Creamy, dreamy richness that makes every forkful better.
- Fresh cilantro (¼ cup, chopped): This herby garnish lifts all the flavors and makes every bowl pop.
- Lime juice (juice of 1 lime): A bright, zesty finish that unifies every flavor in the bowl.
- For Aji Verde Sauce: The magic touch—blend ½ cup mayonnaise, ¼ cup sour cream, 1 jalapeño (seeded), 1 cup cilantro leaves, 1 garlic clove, 1 tablespoon lime juice, and a pinch of salt for a vibrant green sauce you’ll want to put on everything.
How to Make Peruvian Chicken Rice Bowls
Step 1: Marinate and Cook the Chicken
Start by tossing your chicken thigh pieces in olive oil, cumin, smoked paprika, coriander, garlic powder, onion powder, salt, and pepper until every morsel is gleaming with spice. Heat a large skillet over medium-high and cook the chicken for roughly 6 to 8 minutes, letting it brown and sizzle until it’s cooked through and incredibly fragrant. The aroma alone will have everyone hovering in the kitchen!
Step 2: Make the Aji Verde Sauce
While the chicken cooks, whip up the wildly flavorful aji verde sauce. In a food processor, combine mayonnaise, sour cream, jalapeño, cilantro, a clove of garlic, lime juice, and a pinch of salt. Blend until it’s utterly smooth and a brilliant shade of green—taste and tweak the salt or lime if you like. This sauce brings fresh, herby heat and creaminess that ties the bowls together.
Step 3: Prepare the Rice and Veggies
If you haven’t already, cook your white or brown rice (leftovers work great too!). Warm your black beans, and have your corn, diced bell pepper, red onion, and avocado ready for assembly. I love laying everything out assembly-line style so you can build beautiful, generous bowls with ease.
Step 4: Assemble Your Rice Bowls
Divide the cooked rice between four bowls to create a pillowy base. Add generous handfuls of black beans, sweet corn, bell pepper, red onion, and avocado slices. Arrange the golden, spiced chicken on top, then drizzle everything with that glorious aji verde sauce. Shower with chopped cilantro and a final squeeze of lime for a burst of brightness. The result? The most vibrant, eye-catching Peruvian Chicken Rice Bowls you’ve ever laid eyes (or fork) on!
How to Serve Peruvian Chicken Rice Bowls
Garnishes
This is the moment to let your creativity shine! Try extra fresh cilantro, a few jalapeño rings, or additional lime wedges for squeezing. You might even add a sprinkle of crumbled queso fresco for a luxurious finish—the whole point is to make your Peruvian Chicken Rice Bowls as fun and flavorful as possible.
Side Dishes
While these bowls are hearty enough to be a meal on their own, they pair beautifully with simple sides like fried plantains, a crisp salad with lime vinaigrette, or even sweet potato fries. For extra crunch, serve a few tortilla chips on the side to scoop up any leftover beans or aji verde sauce.
Creative Ways to Present
For gatherings, set out all the components buffet-style and let everyone build their own Peruvian Chicken Rice Bowls—perfect for picky eaters and party atmospheres. For lunchboxes or meal prep, layer ingredients in portable containers and keep the sauce on the side until serving. You can even turn these bowls into burritos by wrapping everything in a tortilla for an on-the-go twist!
Make Ahead and Storage
Storing Leftovers
Store leftover chicken, rice, beans, and veggies in separate airtight containers in the fridge for up to 4 days. Keep the aji verde sauce in a sealed jar or small container—it’s fantastic for topping all sorts of meals, not just these Peruvian Chicken Rice Bowls!
Freezing
The chicken and rice freeze very well for up to 2 months when stored in freezer-safe containers. Let them cool completely before freezing. For the freshest flavor, add fresh toppings and make your aji verde sauce after thawing, as the sauce’s herbs and creamy base are best enjoyed freshly blended.
Reheating
Warm the chicken and rice gently in the microwave or on the stove until piping hot. If reheating from frozen, thaw overnight in the fridge first. Add fresh toppings like avocado and cilantro after reheating to keep your Peruvian Chicken Rice Bowls bright and vibrant!
FAQs
Can I make Peruvian Chicken Rice Bowls vegetarian?
Absolutely! Swap the chicken with tofu or even roasted cauliflower for a delicious vegetarian take. Marinate and cook the tofu or veggies using the same spices to keep all the signature flavors intact.
Is there a dairy-free version of the Aji Verde sauce?
Yes! Replace the mayonnaise and sour cream with your favorite non-dairy alternatives—vegan mayonnaise and coconut yogurt work beautifully for a creamy, zesty sauce that keeps the bowls dairy-free.
What type Main Course
Any kind you enjoy—a classic white rice keeps it traditional, but brown rice adds a nutty flavor and extra fiber. Even quinoa or cauliflower rice are tasty options if you’re looking to change things up or keep things lighter.
Can I use leftover rotisserie chicken?
Definitely! Shred rotisserie chicken, toss it with the spices and a little oil, and warm it in a skillet before assembling your Peruvian Chicken Rice Bowls. It makes for an incredibly fast and easy shortcut meal.
How spicy is the aji verde sauce?
The sauce is mildly spicy, especially if you remove the seeds from the jalapeño. Want more kick? Leave some seeds in or add a dash of hot sauce—customize the heat to your taste!
Final Thoughts
These Peruvian Chicken Rice Bowls are the kind of meal that always feels like a treat—colorful, filling, and absolutely bursting with flavor. I can’t recommend them enough for busy weeknights or impressive but easy hosting. Make a batch, share with friends, and let each bowl bring a little adventure (and a lot of taste) to your table!
Print
Peruvian Chicken Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
- Diet: Non-Vegetarian
Description
These Peruvian Chicken Rice Bowls are a delicious and satisfying meal featuring seasoned chicken, black beans, corn, and a zesty aji verde sauce. Easy to make and perfect for a quick weeknight dinner.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Additional Ingredients:
- 2 cups cooked white rice (or brown rice)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- ½ small red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 jalapeño (seeded for less heat)
- 1 cup fresh cilantro leaves
- 1 clove garlic
- 1 tablespoon lime juice
- Salt to taste
For Aji Verde Sauce:
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken with olive oil, cumin, paprika, coriander, garlic powder, onion powder, salt, and pepper until well coated.
- Cook the Chicken: Heat a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes until browned and cooked through.
- Make the Aji Verde Sauce: Blend all sauce ingredients in a food processor until smooth.
- Assemble the Bowls: Divide cooked rice among 4 bowls. Top with black beans, corn, bell pepper, red onion, avocado, and cooked chicken. Drizzle with aji verde sauce, cilantro, and lime juice. Serve.
Notes
- You can substitute chicken thighs with chicken breast or tofu for a vegetarian option.
- The aji verde sauce can be made ahead and refrigerated for up to 4 days.
- Add jalapeños or hot sauce for extra heat if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 4g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 120mg
