I currently live in Charlotte, NC. Here we have the most amazing Peruvian chicken restaurant called Viva Chicken! Not only is it popping up new locations all over the city, but it is literally a two minute WALK to the one in the next block over from my office. We usually have to go up to 30 minutes before “lunch” to beat the lunch crowd. Once it’s noon, it’s bonkers!
Well, one weekend I took my boyfriend here and now he is equally obsessed. However, he lives in Durham (2.5 hours away!) and can’t get his fix during the week like me.
Today I’ve got for you the most amazing Peruvian chicken rice bowl. It’s chock full of healthy ingredients and completely customizable for your tastes!
Rice is a MUST for me, and then add some beans and sweet potatoes, ‘cado and of course, chicken! Then top it with this delicious green sauce they called “Huacatay Sauce.”
This sauce can basically be used to make anything taste delicious. In fact, one of my coworkers put it on a J. Mike’s sandwich today. Ha!
Make this for your next casual dinner party and all of your friends will love that they can customize their own bowl! You can even add sauteed peppers or onions, fresh salsa or corn to your menu. The possibilities are endless!
I would suggest reading this recipe all the way through prior to cooking. It requires some time for the chicken to marinate. Many ingredients can also be made ahead of time so this would make a great meal prep lunch or dinner for those busy weeks and save you time in the kitchen!
Also when cooking chicken for any recipe, but especially this one, we prefer to spatchcock the chicken. Spatchcocking the chicken is a really awesome way to make sure that the chicken cooks evenly and even quicker than traditional roasting methods. This method involves removing the spine of the chicken and pushing down on the breast to flatten out the bird. This gets rid of the hollow inner part of the chicken which traditionally takes longer to heat up.
Adapted from Once Upon A Chef
Peruvian Rice Bowl
- 4 garlic cloves
- 1 tbsp salt
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp sugar
- 1 tsp black pepper
- 1 tsp oregano
- 3 tbsp lime juice approximately 2 limes
- 5 lb chicken
- 2 jalapeños, roughly chopped include seeds for extra heat
- 1 cup fresh cilantro leaves
- 2 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 tbsp olive oil
- 2 cups uncooked rice
- 2 tbsp butter unsalted
- 2 large sweet potatoes
- 1 tbsp olive oil
- 2 tsp salt
- 2 14 oz can beans we used black beans but use what ever you like
- Mexican cheese blend
- Chopped Cilantro
- Lime Juice
- Kitchen Shears
- Wire rack or roasting rack
- Food processor
Spatchcock the chicken. Follow this guide for step by step instructions.
Put all remaining ingredients for the chicken into a small food processor and blend until smooth.
Using your fingers, separate the skin from the chicken. Keep the skin attached at the very base of the chicken breasts to keep the majority of the marinade inside the cavity. Spoon marinade inside the chicken, over the chicken skin and on the underside of the chicken at the spatchcocked cavity. Marinate overnight in the fridge.
Preheat oven to 425 degrees.
Spray roasting rack with non stick spray and line roasting pan with parchment paper or aluminum foil.
Arrange chicken on roasting rack and place on middle rack for 30 minutes.
Drop oven temperature to 375 degrees and continue cooking for 1 hour until internal temp of breast is 145 degrees and internal temp of thighs is 160 degrees.
When chicken has reached temperature, remove from oven and let rest about 10 minutes.
Put all ingredients in a food processor and blend until smooth. It will be loose but will firm up with time. This can easily be done the day before and stored in the refrigerator or done while the chicken is cooking.
Chop sweet potatoes into 1 inch pieces and put into a large pot of water and bring to a boil.
Once at a boil, lower heat and keep at a simmer until potatoes are tender, about 15 minutes. Drain.
Heat oil in a large pan and brown potatoes on all sides, about 1-2 min per side. Evenly sprinkle salt over potatoes as you are frying them. Set to the side until ready for assembly
Make rice according to package directions.
Heat beans in a medium pot over medium-low heat until warm.
Assemble bowls starting with rice and followed by the beans, potatoes, chicken and top with green sauce and other desired toppings.