Arroz Con Pollo

Ingredients

• 800 g chicken thighs
• 400 g long-grain rice
• 80 g cilantro
• 250 ml beer
• 2 tbsp ají amarillo paste
• 1 large onion
• 4 cloves garlic
• 100 g peas
• 1 red bell pepper
• 1 tsp cumin
• 400 ml chicken broth

Steps

1. Season chicken with cumin, salt, and pepper; sear in a large pot until golden on both sides, about 6 minutes total.
2. Remove.
3. Sauté diced onion and garlic until fragrant, add ají amarillo paste and cook 2 minutes.
4. Blend cilantro with beer until smooth.
5. Add to the pot along with chicken broth.
6. Add rice, stir to coat, nestle chicken pieces on top, bring to a boil then reduce to low heat.
7. Cover tightly, cook 20-22 minutes until rice is fluffy and liquid is absorbed.
8. Do not lift the lid.
9. Fold in peas and diced red pepper, rest covered 5 minutes.
10. Serve with salsa criolla on the side.