Bill’s Peruvian Chicken and Rice

Bill’s Peruvian Chicken and Rice Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Peruvian Chicken:
Peruvian Rice:

Time Details

    PREP : 20 mins

    COOK : 1 hr 18 mins

    TOTAL : 1 hr 38 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 402 calories; protein 23.4g; carbohydrates 51.2g; fat 11.9g; cholesterol 48.5mg; sodium 712.2mg. For a little more kick, increase the chile powder to 1/2 teaspoon.