Peruvian Arroz con Pollo: Chicken and Rice

• Meat

  • 4 Chicken drumsticks and thighs, skinless

• Produce

  • 1/4 cup Carrots
  • 1 1/2 cup Cilantro, leaves
  • 1 cup Corn, white
  • 1 tbsp Garlic
  • 1 cup Onion
  • 1/4 cup Peas, sweet
  • 1/2 Red bell pepper
  • 4 Spinach, leaves

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1/2 cup Pepper paste, yellow
  • 1 Salsa criolla

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5/16 cup Vegetable oil

• Beer, Wine & Liquor

  • 1 cup Beer

Found on quericavida.com

Description

Ingredients

• 1 1/2 cup cilantro leaves
• 4 spinach leaves
• 4 skinless chicken drumsticks and thighs
• Salt and pepper
• 1/4 cup vegetable oil
• 1 cup finely chopped onion
• 1 tablespoon minced garlic
• 1/2 cup yellow pepper paste, (ají amarillo)
• 1 cup beer
• 2 cups chicken broth
• 1 tablespoon vegetable oil
• 2 cups long-grain rice
• 1/4 cup sweet peas (petit pois)
• 1/4 cup diced carrots
• 1/2 red bell pepper, cut into thin strips
• 1 cup white corn
• Salsa Criolla (ingredients listed below)*

Directions

• 1 Blend, in blender cilantro with spinach and water to make homogeneous paste. Set aside.
• 2 Dry chicken with paper towel and season with salt and pepper. Place oil in a pot over medium heat and fry the chicken until chicken is golden brown on both sides, about 7 minutes. Remove from pot and place in plate.
• 3 In same pot, fry onion, garlic and yellow pepper paste, and stir for 5 minutes. Put in the blended cilantro and spinach, and fry for 3 minutes. Add beer, chicken broth and chicken to pot.
• 4 Bring to a boil, cover and lower the heat. Cook for 20 minutes. If necessary, season with more salt and pepper.
• 5 In another pot, heat 1 tablespoon of oil. Add rice and stir well. Add petit pois (sweet peas), carrots, pepper, corn and 3 1/2 cups of the broth you used to cook the chicken. Bring to a boil, cover, lower the heat to the lowest possible setting and cook for 20 to 25 minutes. Stir with a fork and cover again.
• 6 When rice is ready, serve in four plates; place a chicken drumstick over it and salsa criolla on the side. If desired, you may also add some of the juice in which the chicken was cooked.
• 7 To make the salsa criolla: Cut 1/2 red onion lengthwise into very thin slices, wash thoroughly and drain. Blend with 1/2 tomato (cut into very thin strips), cilantro leaves, salt, pepper, lemon juice from one lemon and one tablespoon of olive oil. If you wish, you may add pepper strips.

Nutrition