Crock-Pot Peruvian Chicken and Yellow Rice Bowls
Author: Allie
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
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.
Recipe by Key Ingredients at https://keyingredients.me/2019/05/crock-pot-peruvian-chicken-and-yellow-rice-bowls