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

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Ingredients

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

Peruvian Chicken:

Peruvian Rice:

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

403 calories; 11.9 g total fat; 48 mg cholesterol; 712 mg sodium. 51.3 g carbohydrates; 23.5 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/11/2017
My husband enjoyed this and my daughter LOVED it! We all felt the rice was fine but nothing spectacular- the chicken however really made this dish something special! This is definitely one I'll be making again. Read More
(9)

Most helpful critical review

Rating: 3 stars
01/25/2019
Good but I feel recipe needs some tweaking when I next do it. Not sure what but it will come to me at the time. Read More
50 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/11/2017
My husband enjoyed this and my daughter LOVED it! We all felt the rice was fine but nothing spectacular- the chicken however really made this dish something special! This is definitely one I'll be making again. Read More
(9)
Rating: 4 stars
05/11/2017
My husband enjoyed this and my daughter LOVED it! We all felt the rice was fine but nothing spectacular- the chicken however really made this dish something special! This is definitely one I'll be making again. Read More
(9)
Rating: 4 stars
01/12/2018
Very tasty. I found that cooking it at 425 for 15 minutes then turning down to 350 for another 15- 20 minutes cooked it without drying the chicken out. The onions may have carmelized more with another 15 minutes but I didn t want the chicken ruined. Could be my oven but I think it cooks true to temperature. Also if you like cilantro fresh makes a big difference! Read More
(7)
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Rating: 5 stars
03/26/2018
Outstanding. Beautifully fragrant. I made jasmine rice seasoned only with salt and pepper to not take away any of the flavor of the chicken. I sliced the breasts into large hunks. I opted to add about a tap of olive oil and cooked the chicken in a covered skillet over med low instead of the oven. I also added sliced carrots. The chicken ended up super tender and full of flavor. Read More
(5)
Rating: 5 stars
06/29/2017
Yum!!! I followed the recipe but was generous with the spices and garlic. This will be a family favorite!! Read More
(4)
Rating: 5 stars
03/11/2018
This turned out LOVELY! Changed paprika into smoked paprika and used apple cider vinegar for a sweeter hint! Thanks Bill! Read More
(3)
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Rating: 5 stars
10/03/2017
I loved this one! It was delicious straight out of the oven and as leftovers for lunch over the next few days. Quick and easy to make a perfect weeknight meal. Read More
(3)
Rating: 5 stars
08/23/2017
Delicious so flavorful without being spicy! I was looking for a good cumin recipe and I found it! Yum! Read More
(2)
Rating: 4 stars
06/06/2018
I followed the recipe. Everyone liked it. I think I should have cooked it for 40 minutes instead of 45. The chicken was a little dry but still good. I drizzled a little olive oil on top of mine. Others liked it the way it was. Next time I'll try chicken thighs instead. It's a keeper! Read More
(2)
Rating: 4 stars
01/13/2018
Very nice. Subtle heat. Simple. "Normal" ingredients most will have on hand. I think if I make it again I will up the spice a bit (more chili or paprika and maybe a smokey paprika to deepen the flavour) Read More
(1)
Rating: 3 stars
01/25/2019
Good but I feel recipe needs some tweaking when I next do it. Not sure what but it will come to me at the time. Read More