Bill’s Peruvian Chicken and Rice

Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.

Preparation Details

Prep Time: 20 mins

Cook Time: 1 hr 18 mins

Total Time: 1 hr 38 mins

Servings: 4

Ingredients

• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon lemon juice
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon chile powder
• 2 onions, diced
• 3 skinless, boneless chicken breasts, diced

Steps

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
3. Transfer chicken mixture to a casserole dish.
4. Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
6. Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.