Peruvian Green Rice and Chicken with Cilantro and Aji Amarillo

What you need

• 6 bone-in chicken thighs, about 1.2 kg (2 1/2 lb), skin on
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 3 tbsp vegetable oil
• 1 bunch cilantro, about 100 g leaves and tender stems
• 850 ml (3 1/2 cups) chicken stock, divided
• 1 red onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp aji amarillo paste
• 250 ml (1 cup) dark beer
• 400 g (2 cups) long-grain white rice
• 1 carrot, diced
• 150 g (1 cup) green peas, fresh or frozen
• 150 g (1 cup) corn kernels, fresh or frozen
• 1 red bell pepper, cut into strips

Method

Restated from the original video

1. 1

   Season the chicken all over with 1 tsp of the salt, the pepper and the cumin.

2. 2

   Heat the oil in a wide, heavy pot over medium-high heat. Brown the chicken skin side first until deep golden, 5-6 min a side, then lift it out.

3. 3

   Blend the cilantro with 250 ml of the stock until smooth and bright green.

4. 4

   Pour off all but 2 tbsp of fat. Cook the onion over medium heat until soft and sweet, 6-8 min.

5. 5

   Stir in the garlic and aji amarillo paste and cook for 2 min.

6. 6

   Add the cilantro purée and cook, stirring, for 3 min.

7. 7

   Pour in the beer, return the chicken, cover and simmer for 20 min.

8. 8

   Lift out the chicken again. Stir in the rice, the carrot, the remaining stock and the remaining salt, and bring to a boil.

9. 9

   Lay the chicken on top, cover tightly and cook on low heat until the rice is tender, the liquid is absorbed and the chicken reaches 74 °C (165 °F) inside, 20-25 min.

10. 10

    Scatter the peas, corn and bell pepper over the rice, cover again and cook for 5 min.

11. 11

    Take the pot off the heat and leave it covered for 5 min, then fluff the rice and serve each portion with a piece of chicken.

Imported from mahatmarice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.