Description
Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 18 mins
Total Time: 1 hr 38 mins
Servings: 4