Bill's Peruvian Chicken and Rice

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the white wine vinegar, 2 tablespoons olive oil, 2 tablespoons minced garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon sea salt, 1/4 teaspoon black pepper, and chile powder. Add the diced onions and chicken; stir to coat thoroughly. (5 minutes)

Recipe View 2 mins Transfer the chicken mixture to a casserole dish, spreading it evenly. (2 minutes)

Recipe View 45 mins Roast in the preheated oven, stirring occasionally to ensure even cooking, until the chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 45 minutes. (45 minutes)

Recipe View 25 mins While the chicken is roasting, combine the chicken broth, basmati rice, 1 1/2 teaspoons minced garlic, 1 1/2 teaspoons 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 over medium-high heat; reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes. (25 minutes)

Recipe View 5 mins In a small pot, bring water to a boil; add the frozen peas. Cook and stir until bright green and heated through, 3 to 5 minutes. Stir the peas into the cooked rice. (5 minutes)

Recipe View 2 mins Serve the flavorful rice alongside the roasted Peruvian chicken. Enjoy! (2 minutes)