A green rice flavored with cilantro, ají amarillo, and lager, cooked with golden chicken into a hearty, tender, and highly aromatic dish. It is a Peruvian family classic, served with salsa criolla or a few lime wedges.
Ingredients
- 4 pieces chicken thighs
- 320 g long-grain rice
- 1 bunch fresh cilantro
- 1 piece yellow onion
- 3 cloves garlic
- 2 tbsp ají amarillo paste
- 1 piece red bell pepper
- 1 piece carrot
- 100 g frozen peas
- 80 g sweet corn kernels
- 200 ml light lager
- 500 ml chicken broth
- 3 tbsp sunflower oil
- 1 tsp ground cumin
- to taste fine salt
- to taste ground black pepper
- 1 piece lime
- 1 piece red onion
Method
- Season the chicken with salt, pepper, and cumin, then brown it in hot oil until the skin is well colored and the bottom of the Dutch oven smells roasted; set aside without cooking it through.
- In the same Dutch oven, sauté the chopped onion until translucent and slightly sweet, then add the garlic and ají amarillo paste; stir until the mixture is highly fragrant.
- Blend the cilantro with a small amount of the broth until you have a smooth green purée, then pour it into the Dutch oven and sauté until its color darkens slightly and the herbaceous aroma mellows.
- Add the finely diced bell pepper and carrot, then stir to coat them in the green base; cook until they begin to soften without losing their color.
- Pour in the beer and let bubble until the alcohol evaporates and the aroma sweetens, then add the remaining hot broth and return the chicken to the Dutch oven.
- Stir in the rinsed rice, mixing just once to distribute it evenly, then cover and cook over low heat until the liquid is mostly absorbed and the rice is tender on top.
- Add the peas and corn, cover again, and continue cooking gently until the vegetables are hot, the chicken is cooked through, and the rice is tender but not mushy.
- Turn off the heat and let rest covered until the grains relax; fluff the rice gently with a fork without crushing the vegetables.
- Serve the green rice with the chicken, a few slices of red onion, and lime to squeeze over at the last moment to awaken the dish.
Nutrition
Per serving
- Energy
- 550.2 kcal
- Protein
- 14.38 g
- Carbohydrate
- 79.89 g
- Fat
- 16.54 g
- Fibre
- 5.38 g
- Calcium
- 43.8 mg
- Iron
- 1.86 mg
- Magnesium
- 27.17 mg
