Bill's Take on Chicken and Rice from Peru

Ingredients 0/17

Step 1

Heat your oven to 425°F (220°C). In a big bowl, mix together the vinegar, 2 tablespoons of olive oil, 2 tablespoons of minced garlic, paprika, 1 tablespoon of cumin, lemon juice, 1 teaspoon of salt, a pinch of black pepper, and some chile powder. Toss in the onions and chicken, making sure everything gets nicely coated.

Step 2

Spread the chicken mixture into a casserole dish and pop it in the oven. Roast for about 45 minutes, giving it a good stir every now and then. The chicken should be cooked through and no longer pink inside—you can check with a meat thermometer if you want; it should read 165°F (74°C).

Step 3

While the chicken is roasting, combine the chicken broth, basmati rice, 1 1/2 teaspoons of garlic, 1 1/2 teaspoons of olive oil, 1/2 teaspoon of cumin, chopped cilantro, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer gently for 20 to 25 minutes until the rice is tender.

Step 4

Meanwhile, bring a small pot of water to a boil and add the frozen peas. Cook them just until they turn bright green, about 3 to 5 minutes, then drain and stir them into the rice. Serve the flavorful rice alongside your roasted chicken and enjoy!