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
Scale
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
