Bill's Peruvian Chicken and Rice
Description
Spiced roasted chicken breast is paired with savory white rice in this satisfying meal inspired by the Peruvian dish, pollo a la brasa.
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
•
1/4 teaspoon ground black pepper
•
1/4 teaspoon chile powder
•
2 onions, diced
•
3 skinless, boneless chicken breasts, diced
•
2 cups chicken broth
•
1 cup basmati rice, rinsed
•
1 1/2 teaspoons minced garlic
•
1 1/2 teaspoons extra-virgin olive oil
•
1/2 teaspoon ground cumin
•
1/2 teaspoon dried cilantro
•
1/2 teaspoon sea salt
•
1/4 teaspoon ground black pepper
•
1/2 cup frozen peas
Directions
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.