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Bill's Peruvian Chicken and Rice
Bill's Peruvian Chicken and Rice
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Prep Time:
20 minutes
Cook Time:
78 minutes
Total Time:
98 minutes
Peruvian-inspired dish: Spiced roasted chicken breast with savory white rice.
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
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon chile powder
  • 2 onions, diced
  • 3 skinless, boneless chicken breasts, diced
  • 2 cups chicken broth
  • 1 cup basmati rice, rinsed
  • 1.5 teaspoons minced garlic
  • 1.5 teaspoons extra-virgin olive oil
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried cilantro
  • 0.5 teaspoon sea salt
  • 0.5 cup frozen peas
Instructions:
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Combine in a large bowl: 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. Mix well. Add onions and chicken, stir until coated.
  • Spoon the chicken mixture into a casserole dish.
  • Roast in the hot oven, stirring occasionally, until the chicken is fully cooked, for about 45 minutes. Use an instant-read thermometer to check that the center reads at least 165 degrees F (74 degrees C).
  • In a saucepan, bring together chicken broth, basmati rice, garlic, olive oil, cumin, cilantro, sea salt, and black pepper. Boil, then simmer covered until rice is tender, for about 20-25 minutes.
  • Boil a small pot of water, then add frozen peas and cook until they turn bright green, which should take about 3 to 5 minutes. Mix the peas into the rice and serve it alongside the chicken.

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