An homage to my favorite Peruvian dinner recipes, this Peruvian chicken bowl with potatoes is a flavorful experience of contrasting textures.
At one of our favorite Peruvian restaurants, we order a chicken or beef bowl for takeout and they also include potatoes in it. This had me googling Peruvian potatoes and I discovered that Peru has over 4,000 varieties of potatoes! I never think to pair potatoes with rice bowls but I just had to try it this time.
This Peruvian chicken bowl takes a little while to prepare but fortunately, you will have some down time. While the chicken is marinating, prepare the potatoes. While the potatoes are par-boiling, prepare the avocado salsa. Roast the chicken and potatoes at the same time and prepare the rice at the same time.
Let’s talk Peruvian green sauce. Now, traditionally you would make a beautiful Aji verde but to be honest, I didn’t have any cilantro. If you have the right ingredients, by all means, prepare the Aji verde! I served my dish with Xilli pipián verde and mixed it with mayonnaise. It wasn’t exactly the same but it tasted oh so delicious!
You will absolutely love this easy take on a Peruvian dinner recipe!
Looking for more chicken recipes? Check my archives!
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Peruvian Chicken Bowl with Potatoes
- Medium pot with lid
- Baking sheet
- Ovenproof skillet
- 2 pounds boneless, skin-on chicken thighs or boneless, skinless
- 1 tablespoon extra virgin olive oil
- 1 mandarin juiced (or use 1 lime)
- 1 tablespoon Aji rocoto optional
- 1 tablespoon wild mountain cumin or use ground cumin
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon freshly ground white pepper optional
- ½ teaspoon Mexican oregano
- 2 teaspoons neutral oil for frying
- 2 russet or Yukon gold potatoes peeled and cut into thick round cylinders, about 2 inches thick
- 2 tablespoons butter
- Salt to taste
- 1 avocado
- 1 Roma tomato diced
- 1 jalapeño trimmed and minced
- ¼ cup fresh cilantro leaves minced
- 1 lime juiced
- Salt and pepper to taste
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon butter optional
- Salt to taste
- Aji verde
- Minced cilantro
Marinate the Chicken:
- In a large bowl, combine all the ingredients for the marinade and stir until well-combined. Add the chicken and toss to coat. Transfer to the refrigerator for 30 minutes as you prepare the rest of the recipe.
Parboil the Potatoes:
- Preheat oven to 425ºF. 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.
Prepare the Avocado Salad:
- 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 jalapeño, cilantro, and salt and pepper. Do not add the tomato until ready to serve.
Cook the Rice:
- 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.
Roast the Potatoes:
- 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.
Cook the Chicken:
- 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.
- 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 165ºF.
- 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.
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