1 1/2 Cup of cilantro leaves
4 Spinach leaves
4 Legs and chicken thighs, without skin
Salt and pepper
1/4 Cup of vegetable oil
1 Cup finely chopped onion
1 Tablespoon chopped garlic
1/2 Cup of chili paste
1 Mug of beer
2 Cups of chicken broth
1 Cup of vegetable oil
2 Cups of long grain rice
1/4 Cup of alverjitas (petit pois, peas)
1/4 Cup of diced carrot
1/2 Red pepper, cut into
1 Cup of white corn
sauce Creole (ingredients listed in step 7)
In a blender, blend cilantro with spinach and water to make a homogenous paste. Reservation.
Dry the chicken with paper towel and season with salt and pepper. In a pot heat the oil over medium heat and fry the chicken until golden brown on both sides, about 7 minutes. Remove from the pot and put it on a plate.
In the same pan fry the onion, garlic and the yellow pepper paste, stirring for 5 minutes. Stir in cilantro and spinach, fry for 3 minutes. Add the beer, chicken broth, and add the chicken to the pot.
Boil, cover and lower the heat. Cook for 20 minutes. Correct the seasoning with more salt and pepper if necessary.
In another pot heat 1 tablespoon of oil. Stir in rice and stir well. Add the alverjitas, carrots, bell pepper, corn, and 3 1/2 cups of the broth you used to cook the chicken. Let it boil, cover, lower the heat to a minimum and let it cook for 20 to 25 minutes. Stir with a fork and cover again.
When the rice is ready, serve on four plates, put a leg of chicken and Salsa Creole on the side. If they also want some of the toy in which they cooked the chicken.
To make the Creole Sauce, cut 1/2 red onion into thin slices along, wash well and drain. Mix with 1/2 tomato cut into thin strips, coriander leaves, salt, pepper, juice of 1 lemon and 1 tablespoon of olive oil. If you wish, you can add chili peppers.