Peruvian Chicken and Rice Bowl
A flavorful and aromatic Peruvian-inspired dish featuring grilled chicken and basmati rice, served with a side of sautéed aji peppers.
Ingredients
- ●1 lb Gallina (Chicken Breast)boneless, skinless
- ●2-3 Ajisliced
- ●1 cup Peruvian Riceuncooked
- ●1 cup Basmati Riceuncooked
- ●2 tbsp Golden Glazed Soy Saucefor marinating
- ●1 tsp Glazed Honeyfor glazing
- ●1 tsp Peruvian Seasoningor to taste
Instructions
- 1
1. In a blender or food processor, combine Peruvian seasoning, Golden Glazed Soy Sauce, and Glazed Honey. Blend until smooth.
- 2
2. Place the chicken breast in a shallow dish and brush the marinade all over. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- 3
3. Preheat grill to medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side, or until cooked through.
- 4
4. Meanwhile, cook the Peruvian Rice according to package instructions.
- 5
5. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Sauté the sliced aji peppers until tender.
- 6
6. Slice the grilled chicken into thin strips and serve on top of basmati rice, with sautéed aji peppers on the side.
- 7
7. Garnish with cilantro or scallions, if desired.