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Bill's Authentic Peruvian Chicken and Rice

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PREP TIME
20 min
COOKING TIME
78 min
TOTAL TIME
98 min
SERVINGS
4 servings
Dinner Peruvian
Bill's Authentic Peruvian Chicken and 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
  • 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
Instructions
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Mix together vinegar, two tablespoons of olive oil, two tablespoons of minced garlic, paprika, one tablespoon of ground cumin, lemon juice, a pinch of salt, a quarter teaspoon of black pepper, and chili powder in a large bowl. Add diced onions and cooked chicken; stir to coat the ingredients evenly.
3
Transfer the chicken mixture to a suitable casserole dish and place it in the preheated oven.
4
Roast the chicken mixture in the oven, stirring occasionally, until it reaches an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius), which should take around 45 minutes.
5
Check the internal temperature of the chicken by inserting an instant-read thermometer into the center; if it reads 165 degrees Fahrenheit (74 degrees Celsius), the chicken is cooked.
6
In a separate saucepan, combine chicken broth, basmati rice, one and a half teaspoons of minced garlic, one and a half teaspoons of olive oil, half a teaspoon of ground cumin, chopped cilantro, half a teaspoon of sea salt, and a quarter teaspoon of black pepper.
7
Bring the mixture to a boil over high heat; then reduce the heat, cover the saucepan, and let it simmer until the rice is tender, which should take around 20 to 25 minutes.
8
In a small pot of boiling water, cook frozen peas until they turn bright green; this should take around 3 to 5 minutes.
9
Stir the cooked peas into the rice and serve it alongside the roasted chicken.