Cafe Gratitude Magazine - Best Cooking Channel

Rice with Peruvian Chicken

 

 

 

 

17 Ingredients
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 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)

1
In a blender, blend cilantro with spinach and water to make a homogenous paste. Keep aside.

2
Dry the chicken with a 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.

3
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.

4
Boil, cover, and lower the heat. Cook for 20 minutes. Correct the seasoning with more salt and pepper if necessary.

5
In another pot heat 1 tablespoon of oil. Stir in rice and stir well. Add the peas, 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.

6
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 toys in which they cooked the chicken.

7
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.