- 2 1/2 cups lightly packed of cilantro - destemmed, washed and dried
- 2/3 cup red onion - chopped
- 1/2 red bell pepper - chopped
- 1 small carrot - chopped (about 1/3 cup)
- 2/3 cup of frozen peas
- 2 cloves of garlic - chopped fine
- 3 cups of chicken broth, low sodium
- 3/4 cup of dark beer
- 2 cups of long-grain white rice
- 1 tablespoon of vegetable oil
- 5 chicken thighs
- 1 tablespoon of soy sauce
- 1 1/2 tablespoons vegetable oil
Marinate the chicken with soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of pepper for at least 30 minutes.
In a food processor, puree the cilantro with 1/2 cup of chicken broth (taken from the 3 cups). Process until the cilantro pieces are very fine.
In a heavy saucepan, brown the chicken with 1/2 tablespoon of vegetable oil.Remove and set aside.
In the same saucepan, add 1 tablespoon of vegetable oil and caramelize the onions.
Add garlic, season with salt and pepper and saute for a 1-2 minutes until the garlic becomes fragrant.
Add bell peppers, peas and carrots and cook for a few minutes until the peas are defrosted.
Add pureed cilantro and cook for a few minutes until the liquid comes up to a boil.
Add rice, beer and the remaining chicken broth (2 1/2 cups). Mix the rice and then place the chicken on top of the rice. Do not mix the chicken with the rice.
Cover the saucepan with a lid and cook on medium heat until it comes to a boil. Turn the heat down to low and cook for 15-20 minutes or until the liquid has all been absorbed.
Want to learn more about Peruvian cooking? Check out the DM Blog entry - A Peruvian Adventure