Bill's Peruvian Chicken and Rice Recipe

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.