Peruvian Chicken with Garlic Butter Rice

• Gluten free

• Meat

  • 2 1/2 lb Chicken

• Produce

  • 4 Garlic cloves
  • 1 tbsp Garlic powder or 3 garlic cloves
  • 1/2 Onion, yellow brown white

• Canned Goods

  • 2 cups Chicken broth / stock

• Condiments

  • 2 tbsp Lime juice, fresh
  • 4 tbsp Soy sauce

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 tbsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, powder

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1 cup Water

Found on recipetineats.com

Description

Ingredients

• 2.5lb / 1.2kg chicken pieces (Note 1)
• 1 tbsp garlic powder OR 3 garlic cloves, crushed
• 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
• ½ onion, finely diced (white, brown, yellow)
• 1 tbsp olive oil
• 2 cups rice, long grain
• 2 cups chicken broth / stock
• 1 cup water
• 2 - 4 tbsp butter (Note 3)
• Salt and pepper

Directions

• Place the Marinade ingredients in a small bowl and mix until lump free.
• 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.
• 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.
• Rest for 5 minutes before serving with Garlic Butter Rice and a green salad.
• Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 5 minutes until onion is translucent and sweet.
• Add rice and stir so the rice becomes translucent. Add broth and water, then cover and turn heat down to medium low.
• Cook for 12 to 15 minutes until the liquid has JUST evaporated, then remove from stove and allow to rest for 10 minutes.
• After resting, add the butter and stir the rice to fluff it up and disperse the butter.