Cuisine Latin American South American Peruvian Bill's Peruvian Chicken and Rice 4.5 (64) 48 Reviews 18 Photos Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner. Submitted by Bill Jol Published on February 19, 2020 Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 20 mins Cook Time: 1 hr 18 mins Total Time: 1 hr 38 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 ¼ teaspoon ground black pepper ¼ teaspoon chile powder 2 onions, diced 3 skinless, boneless chicken breasts, diced Peruvian Rice: 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 Directions 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. Cook's Notes: For a little more kick, increase the chile powder to 1/2 teaspoon. For blackened chicken, broil chicken for an additional 5 minutes, or until darkened. I Made It Print 106 home cooks made it! Nutrition Facts (per serving) 402 Calories 12g Fat 51g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 402 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 11% Cholesterol 49mg 16% Sodium 712mg 31% Total Carbohydrate 51g 19% Dietary Fiber 3g 11% Total Sugars 5g Protein 23g 47% Vitamin C 13mg 14% Calcium 70mg 5% Iron 11mg 59% Potassium 418mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.