Peruvian Chicken with Spicy Rice

“An all-in-one dish to tempt your tastebuds. The originaly recipe calls for frying the chicken, to give it a golden skin, but you could also try crisping it in the oven, to cut the fat.”
READY IN:
50mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 8 piece chicken
  • 118.29 ml oil
  • 1 onion, chopped
  • 3 clove garlic, minced
  • 1 hot pepper, chopped (jalapeno or similar)
  • 236.59 ml cilantro, blended
  • 2 red peppers (1 chopped and the other in strips to decorate)
  • 709.77 ml rice
  • 236.59 ml peas
  • 118.29 ml corn kernel
  • 591.47 ml boiling water
  • 118.29 ml beer
  • salt and pepper

Directions

  1. Season chicken pieces with salt and pepper and shallow fry in oil until golden.
  2. Remove chicken.
  3. In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro.
  4. Return chicken pieces to pan, add beer and continue cooking until chicken is tender.
  5. Remove pieces, keep them warm.
  6. Add rice, peas, corn and peppers.
  7. Pour water and cook at medium heat for 20 minutes more or until rice is done.
  8. Serve rice with chicken pieces and garnish with pepper strips.

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