Arroz con pollo peruano

Ingredientes

• 1 small bunch cilantro leaves, (most stems removed, washed well)
• 1/2 cup water
• 3 pounds bone-in chicken breast, (with skin on)
• salt and black pepper
• 1/4 cup corn oil
• 1 cup white onion, (chopped)
• 1 tablespoon garlic, (minced)
• 2 tablespoons yellow pepper paste (Ají Amarillo)
• 2 teaspoons cumin
• 2 3/4 cups chicken broth
• 1 cup lager beer
• 3/4 cup carrots, (diced)
• 1 medium red bell pepper (diced)
• 1 jalapeno, (seeded and diced)
• 2 cups rice
• 1/2 cup frozen peas (thawed)

Modo de preparo

1. 1

   Process cilantro (1 small bunch) in a blender with water (1/2 cup) until most of it is pureed. (I run my blender, on high, 3-4 seconds, scraping down sides of blender with a rubber spatula in between each time.) Set aside.

2. 2

   Pat chicken pieces (3 pounds) with paper towels to remove any moisture from the packaging. Generously season both sides of chicken with salt and pepper.

3. 3

   In a large pot heat, 1/4 cup oil until it just begins to shimmer. Brown chicken, in batches, so as not to crowd the pan, on both sides. Removed browned chicken to a plate.

4. 4

   Remove all but 2 tablespoons of oil in the pot. Add the onion (1 cup), garlic (1 tablespoon), and yellow pepper paste (2 tablespoons), and saute until the onion is soft and translucent about 7-9 minutes.

5. 5

   Add the cumin (2 teaspoons), 2 teaspoons of salt, 1/2 teaspoon black pepper to the pot and increase the heat to medium-high and cook, stirring constantly, until cumin becomes fragrant.

6. 6

   Add cilantro puree and continue to cook on medium-high for 3 minutes.

7. 7

   Pour in the chicken broth (2 3/4 cups), beer (1 cup), carrots (3/4 cup), red bell pepper (1), jalapeno (1), rice (2 cups), and the browned chicken back to the pot. Bring to a boil, then reduce the heat to the lowest setting and simmer until the rice is tender for about 35 minutes. Add the peas (1/2 cup) into the pan and cook for an additional 5 minutes or until peas are heated through.

8. 8

   Serve family style, on a large platter, rice piled in the center and chicken on top.