Serving Size: 1 ½ cups
- 2 tablespoons canola oil
- 1 whole chicken, skin removed and cut into 6 pieces
- 1 bunch cilantro
- 2 cups low sodium chicken stock
- 1/4 teaspoon cumin
- 1 teaspoon MSG
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 medium red onion, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons aji amarillo or other chili paste
- 1 cups parboiled rice
- 1 cup dark beer
- 1 cup frozen peas
- 1 cup carrots, sliced and quartered
- 1 cup choclo (Andean corn) or frozen yellow cor
- Remove the skin from the whole chicken. Make sure to cut the chicken breast in half. In total, you should have six pieces which include two drumsticks, two thighs and four chicken breasts. Wings are optional to keep.
- Heat up a large, high sided skillet on medium-high heat. Add the canola oil and heat it up for about one minute. Add the chicken and cook for about 5-7 minutes on each side, or until it begins to get a good sear. Remove chicken and set aside.
- While the chicken is browning, add the cilantro and chicken stock in a food processor and puree until the cilantro is well blended. Set aside.
- In the same skillet, add the onion and cook for one minute. Then add the garlic and aji amarillo and cook for an additional two minutes.
- Add the rice to the pot and stir around. Then add the cilantro mixture, beer, peas, carrots, choclo, bell pepper, MSG, salt, black pepper and cumin. Stir, bring to a boil and reduce to medium temperature. Add the chicken back into the skillet and cover. Cook for 25-30 minutes or until rice is cooked.