Arroz Con Pollo

Green Rice with Chicken

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Step 1

• Put salt, pepper and ½ Tbsp of cumin on the chicken. Set aside to marinate until used.

Step 2

• In a blender, put the cilantro with ¾ cup of room temperature water, ½ red onion, 1 clove of garlic and ¼ of bell pepper. Blend very well and set aside.

Step 3

• Peel the carrot and dice it along with the rest of the bell pepper.

Step 4

• Mince 3 cloves of garlic and dice 1 ½ red onion very thinly.

Step 5

• In a big pan put some vegetable oil over high heat, sear and brown the chicken both sides, starting with the skin part down. 2 minutes per side. Take out and set aside for later.

Step 6

• In the same pan, over medium heat add the diced onion and let it cook for 3 to 6 minutes.

Step 7

• Add the minced garlic, yellow pepper paste, paprika and ½ Tbsp of cumin. Cook for another 4 to 6 minutes.

Step 8

• Add the corn, green peas, bell pepper and carrot. Mix well and pour in the beer. Simmer until the alcohol evaporates.

Step 9

• Add the blended cilantro, pieces of chicken and rice. Mix and put the 250mL / 1 cup of chicken broth or water.

Step 10

• Close the lid and leave on medium heat for 13 to 15 minutes.

Step 11

• Taste the rice to know if it’s done and salt. You can cook it for 5 to 7 more minutes if needed on low heat.

Step 12

• Serve with Papa a la Huancaina and Sarsa Criolla!