Bills Peruvian Chicken And Rice Food

BILL'S PERUVIAN CHICKEN AND RICE

Bill's Peruvian Chicken and Rice image

Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.

Provided by Bill Jol

Categories World Cuisine Recipes Latin American South American Peruvian

Time 1h38m

Yield 4

Number Of Ingredients 20

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g

PERUVIAN CHICKEN WITH SPICY RICE

Peruvian Chicken with Spicy Rice image

An all-in-one dish to tempt your tastebuds. The originaly recipe calls for frying the chicken, to give it a golden skin, but you could also try crisping it in the oven, to cut the fat.

Provided by Sackville

Categories Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 pieces chicken
1/2 cup oil
1 onion, chopped
3 cloves garlic, minced
1 hot pepper, chopped (jalapeno or similar)
1 cup cilantro, blended
2 red peppers (1 chopped and the other in strips to decorate)
3 cups rice
1 cup peas
1/2 cup corn kernel
2 1/2 cups boiling water
1/2 cup beer
salt and pepper

Steps:

Season chicken pieces with salt and pepper and shallow fry in oil until golden.
Remove chicken.
In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro.
Return chicken pieces to pan, add beer and continue cooking until chicken is tender.
Remove pieces, keep them warm.
Add rice, peas, corn and peppers.
Pour water and cook at medium heat for 20 minutes more or until rice is done.
Serve rice with chicken pieces and garnish with pepper strips.

Nutrition Facts : Calories 433.8, Fat 14.3, SaturatedFat 1.9, Sodium 6.2, Carbohydrate 68, Fiber 3.3, Sugar 3.3, Protein 6.9

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