Arroz con Pollo

Ingredients

Quantities are for one portion.

• 70 gdry white rice
• 50 gfrozen peas
• salt and pepper to taste
• 30 gfresh cilantro (coriander)
• 1 tbspvegetable oil
• 50 mldark beer
• 1 tbspaji amarillo paste
• 150 gchicken thighs, bone-in
• 50 gcarrot, diced

Method

1. Season the chicken thigh with salt and pepper. Heat the vegetable oil in a heavy pot and sear the chicken on all sides until golden. Remove from the pot.
2. In a blender, process the fresh cilantro with a small splash of water until it forms a smooth green paste.
3. In the same pot, fry the aji amarillo paste briefly.
4. Add the pureed cilantro and the dark beer to the pot, scraping up any browned bits from the bottom.
5. Rinse the dry white rice and stir it into the green liquid along with the diced carrot.
6. Nestle the chicken thigh into the rice, bring to a boil, cover tightly, and simmer over low heat.
7. A few minutes before the rice is fully cooked, scatter the frozen peas over the top. Cook until the rice is tender and the liquid is absorbed.