Chicken and Xeres Vinegar Rice with Peas

This classic Chicken and Xeres Vinegar Rice with Peas is a delicious and easy dish. The flavors of the chicken, xeres vinegar and peas come together to make a wonderful meal. Serve this dish with a side of vegetables for a complete meal.


  • 2 cups uncooked long-grain white rice
  • 1 cup xeres vinegar
  • 4 cups chicken broth
  • 1/4 cup olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons smoked paprika
  • Salt and pepper, to taste
  • 2 boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 cup frozen peas


  1. In a large pot over medium heat, add the olive oil. When it’s hot, add the onion and garlic and cook until softened, about 5 minutes.< li >Add the thyme, paprika, and salt and pepper, to taste. Stir to combine.< li >Add the chicken pieces to the pot and cook for about 5 minutes until lightly browned.< li >Add the rice and stir to combine. Cook for 2 minutes.< li >Add the xeres vinegar and chicken broth. Stir to combine and bring to a boil.< li >Reduce heat to low, cover pot, and simmer until all liquid is absorbed and rice is cooked through, about 20 minutes.< li >Stir in frozen peas during last few minutes of cooking time.< li >Serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *