Скачать или смотреть Peruvian Inspired Chicken and Rice Bowl

Recipe:
Chicken:
1.5-2 lb skinless chicken thighs
2 Tbsp olive oil
1 tsp cumin
2 tsp paprika
1 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, minced
2 Tbsp lime juice
-Add olive oil, seasonings, garlic, and lime juice to a large bowl. Mix to combine. Add chicken, coating all sides. Cover, set aside, and let marinate for 15-20 minutes or until you lose patients. Add 1 Tbsp of olive oil to a skillet over medium high heat. Add chicken and cook for 3-4 minutes. Flip and cook for an additional 2-3 minutes. Remove and set aside.

Rice:
2 cups Jasmine rice, rinsed
1/2 a yellow onion, chopped
1 Tbsp chicken bullion
1 tsp turmeric
1/2 tsp cumin
3 garlic cloves, minced
1/2 tsp salt
1/2 bag frozen peas
2 1/4 cups water
-In the same pan as the chicken, add onion and mix, scraping the bottom of the pan for 3 minutes. Then add chicken bouillon, cumin, and turmeric. Sauté until fragrant, about 1 minute. Add garlic and cook for another minute. Add washed rice and mix to combine for 2 minutes. Add peas and mix. Add water and season with salt. Bring to a boil and mix for about 2 minutes until water starts to dissolve. Then add chicken and juices and cover. Turn to the lowest burner setting and cook for 25 minutes.

Cilantro jalapeño sauce:
2 jalapeños, seeded and cut into cubes (leave some seeds for a spicier taste)
1 1/2 cups cilantro leaves, packed
2 garlic cloves
2 Tbsp lime juice
1/2 cup mayo
1/4 cup sour cream
1/2 tsp sea salt
1 tsp honey
2 Tbsp olive oil
-Add all ingredients to an immersion blender. Blend until fully combined.

Cucumber salad:
1 cucumber, chopped
1 cup cherry tomatoes, sliced
1/2 a red onion, thinly sliced
2 Tbsp olive oil
3 Tbsp apple cider vinegar
1/2 tsp salt
1/4 cup cilantro, chopped
-Add all ingredients to a bowl and mix to combine.