Yield: 2 Servings
Prep Time: Five Minutes
Cook Time: 20 Minutes
1 Tablespoon brown sugar
1 ½ Teaspoons garlic salt
1 Teaspoon ground cumin
1 Teaspoon sweet paprika
1 Teaspoon smoked paprika
1 Teaspoon dried oregano
½ Teaspoon freshly ground black pepper
½ Cup low sodium soy sauce
¼ Cup honey
2 Teaspoons Aji Panca
1 Teaspoon Aji Amarillo
2 Tablespoons ginger powder
2 Boneless skinless chicken breasts
1 Tablespoon butter
1 Tablespoon extra virgin olive oil
1 Can black beans
1 Large bell pepper diced
1 medium red onion diced
Rice: Boil 1 cup of jasmine rice until cooked. Set aside.
Rub: Combine brown sugar, garlic salt, cumin, both paprikas, oregano and pepper in a small bowl.
Chicken: Spread the rub generously on both sides of the chicken. Heat a medium large pan over medium heat. Add the oil and butter and heat until it sizzles. Add the chicken and cook for three minutes or until golden. Flip to the other side and cover the pan and lower the heat slightly. Cook for five to eight minutes (or until cooked thoroughly). Once cooked, remove the breasts from the pan. Set aside chicken and in foil to keep warm.
Sauce: Combine Aji Panca, Aji Amarillo, soy sauce, honey and ginger in a small bowl and whisk well. Set aside for the beans.
Beans: Add the sauce to the pan, increase the heat until it boils. Boil for one-two minutes. When the sauce thickens to a syrupy consistency, add the beans and bring to a simmer. Cook for one minute then add the bell pepper, red onion, jalapeño and herbs. Stir well.
Assembling the Bowl: Scoop rice into the bowl. Lay chicken breasts on top of the rice. Scoop bean mixture on top of the rice with the chicken. Serve immediately. The bowl can be garnished with avocado, lemon or cilantro.