Peruvian Chicken Bowl Recipe
Chicken thigh braised with green beans, tomato + potatoes, served over steamed white rice with a side of peruvian aji
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Ingredients
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Main Ingredients
Aji Sauce Ingredients
Method
Main Dish Preparation
- 1
Prepare the Chicken
In a large pot or Dutch oven, add the chicken thighs and season them with salt and pepper. Heat over medium-high heat until the chicken is browned on all sides, about 5-7 minutes.
- 2
- 3
Braise the Chicken
Cover the pot and reduce the heat to low. Allow the chicken and vegetables to braise for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent sticking.
- 4
Cook the Rice
While the chicken is braising, rinse the white rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is fluffy and cooked through.
Aji Sauce Preparation
- 5
Make the Aji Sauce
In a blender or food processor, combine the aji amarillo peppers, garlic cloves, lime juice, mayonnaise, and salt. Blend until smooth and adjust seasoning to taste. If the sauce is too thick, you can add a little water to reach the desired consistency.
Serving
- 6
Assemble the Bowls
Scoop a serving of the steamed rice into a bowl. Top with the braised chicken and vegetable mixture. Drizzle with the aji sauce on top. Serve immediately and enjoy!