Crock-Pot Peruvian Chicken and Yellow Rice Bowls

I’ve been so excited about sharing this recipe with you, especially considering it uses my favorite kitchen appliance, the beloved crock-pot. Perhaps soon enough I will jump on the instant pot train but for now I’m still riding old school. I haven’t shared a recipe on here in forever so this one is long overdue.

I’ve always been a quick and easy dinner type of gal but that statement rings even more truth today. Whenever family dynamics change there is always adjustments to be made and I’m learning that now going from two kids to three. I think many of you can relate, even if you didn’t just add another member to your family. End of year activities, sports events and work probably have you all feeling a little frazzled.

This Peruvian chicken and yellow rice bowl is bursting with both color and flavor. A cumin- and paprika-spiced chicken cooks slowly in the crock pot, becoming incredibly tender and juicy.  Served alongside yellow rice, roasted plantains, and topped with avocado this meal is simple and delicious. As with all “bowl” recipes this meal is completely customizable. Black beans would make a good addition as well as other toppings such as cilantro (if that’s your thing) or jalapenos (for a bit of spice).

I enjoyed the leftover chicken throughout the week over top a salad, or tucked into a wrap. Cook once, eat all week, is definitely a meal I can get behind.


Crock-Pot Peruvian Chicken and Yellow Rice Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Peruvian Chicken
  • 1½ Ibs Chicken breast
  • 1 red pepper, chopped and sliced
  • ½ onion, diced
  • 1 teaspoon garlic, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons olive oil
  • juice from ½ lemon
  • ½ tablespoon cumin
  • ½ tablespoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • For the Bowls
  • 2 ripe plantains, peeled and diagonally sliced ½ inch thick
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 package yellow rice
  • 1 ripe avocado, diced
Directions
  1. Peruvian Chicken
  2. Add the chicken, pepper, garlic and onion to the crock pot. In a small bowl mix the rice vinegar, olive oil, lemon juice, cumin, paprika, salt, pepper and oregano together. Pour over the chicken.
  3. Cook on high for 4 hours or low 6 hours.
  4. Once the chicken is cooked shred it using two forks.
  5. For the bowls
  6. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place plantain slices in a single layer on parchment. Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon of salt. Roast in preheated oven until lightly browned and very tender, 16 to 18 minutes. Set aside.
  7. Prepare the yellow rice according to package directions.
  8. Divide the cooked rice evenly among 4 bowls. Top each with the Peruvian chicken, roasted plantains, and diced avocado. Serve and enjoy.

 

 

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By | 2019-05-05T06:44:46+00:00 May 5th, 2019|Crock-Pot, Dairy & Soy Free Crock Pot|0 Comments

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