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Restaurants›Grand Tavern - Farmington›Peruvian Chicken Bowl Recipe

Peruvian Chicken Bowl Recipe

Name: Grand Tavern - Farmingtons Peruvian Chicken Bowl Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 1 lb boneless skinless chicken thighs; 3 count garlic cloves, minced; 2 tbsp fresh lime juice; 1 tbsp red wine vinegar; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp ground black pepper; 1 tsp kosher salt; 1 tbsp ají amarillo paste (or substitute yellow pepper paste); 1 cup five-grain blend (rice, quinoa, barley, farro, millet) dry; 2 cups low-sodium chicken or vegetable broth; 8 stalks broccolini, trimmed and halved lengthwise if thick; 1 tbsp olive oil (for vegetables); 0.5 tsp kosher salt (for vegetables); 0.25 tsp black pepper (for vegetables); 1 cup fresh cilantro leaves, packed; 0.5 cup plain Greek yogurt or mayonnaise; 2 tbsp lime juice; 1 count garlic clove; 1 tsp ají amarillo paste (or 1 small jalapeño, seeded for less heat); 2 tbsp olive oil; 1 tsp honey or agave; 0.5 tsp salt; 2 tbsp water (to thin, if needed); 1 count ripe avocado, sliced; 2 tbsp fresh cilantro leaves (for garnish); 2 count lime wedges; 1 tbsp extra olive oil (for cooking chicken)

Inspired by Grand Tavern - Farmington

Time55m

Serves2

A five grain blend tossed with broccolini and Peruvian marinated chicken. Topped with avocado and a homemade spicy cilantro sauce

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

3 count Garlic cloves, minced

2 tbsp Fresh lime juice

1 tbsp red wine vinegar

2 tbsp olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp ground black pepper

1 tsp kosher salt

1 tbsp ají amarillo paste (or substitute yellow pepper paste)

Grain & Vegetables

1 cup five-grain blend (rice, quinoa, barley, farro, millet) dry

2 cups low-sodium chicken or vegetable broth

8 stalks broccolini, trimmed and halved lengthwise if thick

1 tbsp olive oil (for vegetables)

1/2 tsp kosher salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Spicy Cilantro Sauce

1 cup fresh cilantro leaves, packed

1/2 cup plain Greek yogurt or mayonnaise

2 tbsp ReaLime juice

1 count Garlic clove

1 tsp ají amarillo paste (or 1 small jalapeño, seeded for less heat)

2 tbsp olive oil

1 tsp honey or agave

1/2 tsp Celtic sea salt

2 tbsp water (to thin, if needed)

Toppings & Finishing

1 count ripe avocado, sliced

2 tbsp fresh cilantro leaves (for garnish)

2 count Lime wedges

1 tbsp extra olive oil (for cooking chicken)

Method

Chicken & Marinade

Prepare marinade

In a medium bowl combine minced garlic, lime juice, red wine vinegar, olive oil, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt, and ají amarillo paste. Whisk until smooth.

Trim excess fat from chicken thighs and place them in a shallow dish or zip-top bag. Pour marinade over the chicken and massage to coat thoroughly. Refrigerate and marinate at least 30 minutes, preferably 2 hours (up to 8 hours).

About 20 minutes before cooking, remove chicken from refrigerator to come closer to room temperature.

Heat a large skillet or grill pan over medium-high heat and add 1 tbsp olive oil. Remove chicken from marinade (shake off excess) and sear 4–5 minutes per side, or until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.

Grain & Vegetables

Cook the grain blend

Rinse the five-grain blend briefly in a fine mesh sieve. In a medium saucepan, combine the rinsed grains and 2 cups broth. Bring to a boil, reduce to a low simmer, cover, and cook 18–25 minutes or until grains are tender and liquid is absorbed (check package for exact time). Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare broccolini

While grains cook, preheat oven to 425°F (220°C) or heat a skillet over medium-high. Toss broccolini with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. If roasting: arrange on a sheet pan and roast 10–12 minutes until tender and slightly charred. If using skillet: cook 6–8 minutes, turning occasionally, until bright green and tender-crisp.

When grains and broccolini are done, gently fold the broccolini into the grains to combine and season to taste with additional salt or pepper if needed.

Spicy Cilantro Sauce

Make the sauce

In a blender or food processor combine cilantro leaves, Greek yogurt (or mayonnaise), lime juice, garlic clove, ají amarillo paste (or jalapeño), olive oil, honey, and 1/2 tsp salt. Pulse until smooth. If sauce is too thick, add up to 2 tbsp water and blend to desired consistency. Taste and adjust seasoning, adding more lime, salt, or heat as preferred.

Toppings & Assembly

Divide the five-grain and broccolini mixture between 2 bowls (see servings). Top each with sliced Peruvian chicken.

Arrange avocado slices on each bowl. Spoon generous amounts of spicy cilantro sauce over the chicken and avocado.

Garnish with fresh cilantro leaves and serve with lime wedges for squeezing. Optionally pass extra ají amarillo or hot sauce at the table.