zPeru Arroz Verde con Pollo

By Addylicious

Ingredients

• 2 cups loosely packed, roughly chopped, cilantro leaves
• 1 cup canola oil
• 2 chicken breast halves with skin, cut into 4 to 6 pieces
• 4 chicken thighs
• 4 garlic cloves, chopped, or 2 tbsp. garlic powder
• 1/3 cup chopped onion
• 1/3 cup chopped red pepper
• 1 cup peas
• 2 cups rice (rinsed)
• 2 cups water
• 1 tbsp. salt
• 2 tsp. cumin
• 1 tsp. paprika
• 1 bottle of dark beer
• Ground pepper to taste

Details

Adapted from ehow.com

Preparation

Step 1

Wash cilantro leaves without stems
purée the cilantro in a blender, adding up to 1/4 cup of water to make a sauce.
Set this aside.



Sprinkle salt and pepper on the chicken.

Heat the oil in a large pot on medium-high heat.
Add a little of the cilantro puree to cook with the chicken
Add the chicken pieces and cook, turning them frequently, for 10 to 20 minutes.
When the chicken is golden brown on all sides, remove and set it aside.



Add the garlic and onion to the oil you used to fry the chicken.
Add cumin and paprika.
Cook for two to three minutes, until the mixture has softened.

Add the
pureed cilantro and
rice and stir for one to two minutes to blend everything together.



In a measuring cup,
measure the beer and
add water to cup if you need more liquid for the rice. (Basically, you are using the measured beer as part of the liquid needed to cook the rice.)

Once the liquid is boiling, place the chicken pieces back in the pot.
Cover the pot and bring it back to a boil.
Lower heat to low and simmer the rice for 20 to 25 minutes.

Add the peas
Dress rice with red pepper
Cover tightly with aluminum foil
Place in 350 oven Cook for 20-25minutes