Peruvian chicken bowl with potatoes

An homage to my favorite Peruvian dinner recipes, this Peruvian chicken bowl with potatoes is a flavorful experience of contrasting textures.

Ingredients

Instructions

1. In a large bowl, combine all the ingredients for the chicken marinade and stir until well-combined. Add the chicken thighs and toss to coat. Transfer to the refrigerator for
   30 minutes as you prepare the rest of the recipe.
2. Preheat oven to 220°C. Cover the peeled and cut potatoes with water in the medium pot. Add salt and bring to a boil. Cook until the potatoes are almost cooked through, about
   8-9 minutes. Drain and transfer to a baking sheet to dry. Sprinkle with salt.
3. While the potatoes parboil, prepare the avocado salad. Peel and remove the seed from the avocado. Dice the avocado and transfer to a bowl with the lime juice, minced jalapeno, cilantro, and salt and pepper. Do not add the tomato until ready to serve.
4. Rinse out the pot used to cook the potatoes. Combine the white rice with water, butter, and salt and bring to a boil. Reduce heat, cover, and simmer for
   15 minutes. Turn off the heat and allow the rice to rest for
   5-10 minutes.
5. Melt the butter in a small bowl and use a brush to brush the tops and sides of the potatoes on the baking sheet. Transfer to the oven for
   25-30 minutes or until they are fork-tender and golden brown. Once the potatoes start to turn golden brown, turn on the broiler for
   3-5 minutes until the tops are crispy and well-browned. Remove from the oven and keep warm.
6. While the potatoes are roasting, prepare the chicken. Heat the neutral oil in a large ovenproof skillet over medium-high heat until very hot. Add the chicken in an even layer-cooking in batches if needed-skin-side down. Cook without moving for
   5 minutes until the skin is very crispy and well-browned. Transfer to a plate and brown the remaining chicken.
7. Nestle all the chicken thighs, skin-side up, in the skillet. It's okay if the skillet is a bit crowded since you've already browned the skin. Transfer to the oven with the potatoes and roast for
   15 minutes until completely an instant-read thermometer reaches 74°C.
8. You may broil the tops with the potatoes, as well, if you'd like to further crisp up the skin. Remove the chicken from the oven and transfer it to the stove top. Turn off the heat.
9. Right before serving, stir the tomatoes into the avocado salad. Season once more with salt to taste. Slice up the chicken thighs. Divide the cooked rice between shallow bowls and pile the chicken on top. Spoon the avocado salad on the other side of the bowl and arrange one or two butter-roasted potatoes on each plate. Garnish with more minced cilantro, if you like.

Nutrition