Uruguayan Chicken Bowl
A flavorful and spicy Uruguayan-inspired dish featuring chicken, peppers, and onions, served over a bed of rice.
Ingredients
- ●1.5 lbs boneless, skinless chicken breast
- ●1 cup uruguayan zesty sauceavailable at most Latin American markets
- ●1 medium onion
- ●1 large red bell pepper
- ●1 large yellow bell pepper
- ●1 cup long-grain white rice
- ●2 cups chicken broth
- ●2 tbsp olive oil
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
In a large bowl, whisk together Uruguayan zesty sauce, chicken broth, salt, and black pepper.
- 2
Add the chicken to the bowl and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 3
Heat the olive oil in a large skillet over medium-high heat.
- 4
Remove the chicken from the marinade, letting any excess liquid drip off.
- 5
Add the chicken to the skillet and cook until browned on both sides and cooked through, about 5-7 minutes per side.
- 6
Transfer the chicken to a plate and cover with foil to keep warm.
- 7
In the same skillet, add the sliced onions and peppers. Cook until they are tender and lightly browned, about 5-7 minutes.
- 8
Add the cooked chicken back to the skillet and stir to combine with the onions and peppers.
- 9
Serve the chicken mixture over a bed of cooked white rice.
- 10
Garnish with chopped fresh cilantro, if desired.