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A Peruvian style chicken and rice bowl recipe topped with aji verde sauce.

Peruvian Style Chicken and Rice Bowl Recipe

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    20 mins

  • Cooking

    20 mins

Asian Fusion Recipe Video Fusion Chicken Rice or Noodle Lunch Dinner Less Than 60 mins

A simple and tasty dinner ready in under an hour, this Peruvian style chicken and rice bowl recipe packs tons of flavor in every bite!

 

This Peruvian chicken recipe draws on the flavors of Chifa, a regional blending of Chinese and Peruvian flavors that combines local Peruvian ingredients with seasonings like Lee Kum Kee Panda Brand Oyster Flavored Sauce and Premium Soy Sauce. Other key ingredients include aji amarillo, a Peruvian chili available in sauce or paste form, and huacatay, a Peruvian black mint paste that gives this chicken its signature flavor. 

 

These ingredients are available at most online retailers and some specialty stores, but this recipe also has more accessible substitutes should those be unavailable nearby you. 

What You Will Need

Ingredients

  • 4 boneless, skinless chicken thighs (~16 oz.)
  • 2 cups cooked rice
  • 2 sprigs fresh chopped cilantro, for garnish
  • 4 lime wedges, for garnish

Marinade

  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. olive oil
  • 1 tsp. paprika
  • 1 tsp. cumin powder
  • 1 tsp. garlic powder
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. aji amarillo pepper paste

Sauce Mix

  • -- For the Aji Verde Sauce --
  • 1 cup cilantro
  • 1 Tbsp. huacatay (black mint) paste or ¼ cup fresh mint leaves
  • 1 Tbsp. aji amarillo pepper paste (or substitute 1 jalapeño + 1 serrano chili, chopped)
  • 2 cloves garlic
  • ½ cup mayonnaise
  • 2 Tbsp. lime juice
  • 2 Tbsp. queso fresco
  • Salt & pepper, to taste

Made with
Lee Kum Kee products

Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)

How to make it

  1. In a bowl, stir together Lee Kum Kee Panda Oyster Sauce, Lee Kum Kee Premium Soy Sauce, olive oil, paprika, cumin powder, garlic powder, red wine vinegar, and aji amarillo paste. Add chicken thighs and coat evenly; marinate for at least 15 minutes.

  2. In a blender, combine cilantro, huacatay paste (or fresh mint), aji amarillo paste (or jalapeño and serrano), garlic, mayonnaise, lime juice, queso fresco, salt, and pepper. Blend until smooth and vibrant; refrigerate until ready to use.

    If substituting fresh mint for huacatay, use 1/4 cup mint instead of 1 tablespoon.

    If substituting fresh chilies for aji amarillo paste, use 1 jalapeno and 1 serrano chili instead of 1 tablespoon.

  3. Heat a skillet over medium-high heat and sear the marinated chicken until well-charred, caramelized, and cooked through. Rest briefly, then slice.

  4. Divide cooked rice between bowls and top with sliced chicken. Spoon aji verde generously over the chicken and rice. Finish with chopped cilantro and serve with lime wedges.

     

    Find more chicken dinner recipes on our recipes page!

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