Bill'S Peruvian Chicken And Rice Recipe

Name: Bill'S Peruvian Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peruvian Chicken:; 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; Peruvian Rice:; 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

Servings: persons

Peruvian Chicken:
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
Peruvian Rice:
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

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.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Peruvian Chicken:, 2 tablespoons white wine vinegar, 2 tablespoons extra-virgin olive oil, 2 tablespoons minced garlic, and more.

Yes, Bill'S Peruvian Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bill'S Peruvian Chicken And Rice

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