Stranger Foods

Photograph of Peruvian chicken bowl with potatoes.

PeruvianPeruvian chicken bowl with potatoes

Serves 4 | Prep 15 mins | Cook 30 mins

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

Source: www.triedandtruerecipe.com

Ingredients

Metric

Imperial

x0.5

Peruvian Chicken

2 lbs boneless, skin-on chicken thighs, or boneless, skinless
1 tbsp extra virgin olive oil
1 mandarin or lime, juiced
1 tbsp Aji rocoto (optional)
1 tbsp ground cumin
2 tsp smoked paprika
2 tsp garlic powder
1 tsp salt
1 tsp freshly ground black pepper
½ tsp freshly ground white pepper (optional)
½ tsp Mexican oregano
2 tsp neutral oil (for frying)

Butter-Basted Potatoes

2 russet or Yukon gold potatoes, peeled and cut into thick round cylinders about 2 inches thick
2 tbsp butter
Salt to taste

Acocado Salad

1 avocado
1 Roma tomato, diced
1 jalapeno, trimmed and minced
¼ cup fresh cilantro leaves, minced
1 lime, juiced
Salt and pepper to taste

Rice

1 cup uncooked white rice
2 cups water
1 tbsp butter (optional)
Salt to taste

For Serving

Aji verde
Minced cilantro

Instructions

°C

°F

Show amounts inline

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 as you prepare the rest of the recipe.
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 . Drain and transfer to a baking sheet to dry. Sprinkle with salt.
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.
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 . Turn off the heat and allow the rice to rest for .
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 or until they are fork-tender and golden brown. Once the potatoes start to turn golden brown, turn on the broiler for until the tops are crispy and well-browned. Remove from the oven and keep warm.
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 until the skin is very crispy and well-browned. Transfer to a plate and brown the remaining chicken.
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 until completely an instant-read thermometer reaches 74°C.
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.
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

Per Serving	% Daily Value
Calories 673 kcal	33.6%
Total Fat 27 g	34.6%
Saturated Fat 9 g	45.0%
Carbohydrates 68 g	24.7%
Dietary Fibre 7 g	25.0%
Sugars 4 g	8.0%
Protein 40 g	80.0%
Sodium 0.829 g	36.0%

Similar recipes

Photograph of Sheet-pan chicken and potatoes with feta, lemon and dill.

Sheet-pan chicken and potatoes with feta, lemon and dill Photograph of Basil-parmesan chicken and rice with tomatoes.

Basil-parmesan chicken and rice with tomatoes Photograph of Chicken thighs with creamy leek and caper sauce.

Chicken thighs with creamy leek and caper sauce Photograph of Halal cart-style chicken and rice with white sauce.

Halal cart-style chicken and rice with white sauce