Main course

Peruvian Arroz con Pollo

Coriander-green beer-scented rice cooked in one pot with browned chicken thighs, carrots, and peas.

What you’ll need

• chicken thighs: 1000 g
• rice: 450 g
• coriander: 120 g
• dark beer: 250 ml
• chicken stock: 800 ml
• green peas: 180 g
• carrot: 150 g
• ají amarillo paste: 60 g
• yellow onion: 180 g
• garlic: 18 g
• vegetable oil: 45 ml
• fine salt: 12 g
• ground cumin: 3 g

How to make it

1. Rinse the rice under cold water until the water is nearly clear, then drain for 15 minutes. Blend the coriander with 150 ml of the stock to a smooth green purée.

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