Bill's Peruvian Chicken and Rice recipe
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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 2 cups chicken broth 1 cup basmati rice, rinsed 1 ½ teaspoons minced garlic 1 ½ teaspoons extra-virgin olive oil ½ teaspoon ground cumin ½ teaspoon dried cilantro ½ teaspoon sea salt ¼ teaspoon ground black pepper ½ cup frozen peas
Nutrition Info
- 401.9 caloriescarbohydrate: 51.2 gcholesterol: 48.5 mgfat: 11.9 gfiber: 3.2 gprotein: 23.4 gsaturatedFat: 2.1 gservingSize: -sodium: 712.2 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Bill's Peruvian Chicken and Rice
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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.
Transfer chicken mixture to a casserole dish.
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).
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.
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.