Peruvian Chicken with Garlic Butter Rice
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.83 out of 5 stars
(29)
Ingredients
4 servings
- 2.5 lb (1.2 kg) chicken pieces (Note 1)
- 1 tbsp garlic powder OR 3 garlic cloves (, minced)
- 2 tsp cumin powder
- 1 tbsp paprika powder (preferably smoked but plain is ok)
- 4 tbsp soy sauce (Note 2)
- 2 tbsp lime juice (, fresh (1 lime)
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 onion (, finely diced (white, brown, yellow)
- 1 tbsp olive oil
- 2 cups long grain rice (, uncooked)
- 2 cups chicken broth / stock
- 1 cup water
- 2 - 4 tbsp butter (Note 3)
- Salt and pepper
How would you rate this recipe?
Preparation
Step 1
Place the Marinade ingredients in a small bowl and mix until lump free.
Step 2
Place the chicken in a ziplock bag (my preferred method) or non reactive bowl and coat with Marinade. Marinade for at least 3 hours, preferably overnight (24 hours) OR freeze it straight away, then it will marinade while it defrosts.
Step 3
Preheat oven to 180C/350F. Place chicken in a baking dish, skin side up. Slather leftover marinade onto the skin. Roast for 45 minutes or until deep burnt-red golden brown in colour.
Step 4
Rest for 5 minutes before serving with Garlic Butter Rice and a green salad.
Step 5
Garlic Butter Rice
Step 6
Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 5 minutes until onion is translucent and sweet.
Step 7
Add rice and stir so the rice becomes translucent. Add broth and water, then cover and turn heat down to medium low.
Step 8
Cook for 12 to 15 minutes until the liquid has JUST evaporated, then remove from stove and allow to rest for 10 minutes.
Step 9
After resting, add the butter and stir the rice to fluff it up and disperse the butter.
Step 10
Save recipe for the next time?
