Bill's Take on Chicken and Rice from Peru

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!

Creative Serving Ideas

Serve this meal with a side of fresh salad or steamed vegetables to add brightness and balance. A dollop of ají sauce or a squeeze of lime can also bring a fresh, tangy kick that complements the rich flavors.

Food Storage Guide

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the rice moist. For longer storage, freeze in portions and defrost overnight in the fridge before reheating.