8 pieces of chicken, about 2 pounds
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon of canola oil
1 red onion, finely diced
2 Peruvian yellow peppers, seeded and minced
4 cloves of garlic, quartered
1 cup of fresh green peas
1 cup of diced carrots
1 cup of choclo
1 teaspoon of ground turmeric
1 cup of pureed cilantro leaves
2 cups of chicken broth
2 cups of stout beer
3 cups of white rice
1. Season chicken with salt and pepper. Heat oil in a large pot over medium heat. Brown the pieces of chicken, about 3 minutes on each side. Remove and keep warm.
2. Saute onion, peppers and garlic for about 8 minutes or until golden brown. Add peas, carrots, choclo, and palillo, sautéing for 3 minutes. Next, add the pureed cilantro, chicken broth and beer. Cook mixture about 15 minutes or until the color turns a darker green. Adjust seasoning if needed.
3. Return the pieces of chicken to the pot. Bring to a boil, reduce heat and simmer for 25 minutes or until chicken is thoroughly cooked. Remove the chicken and keep warm.
4. Stir the rice into the pot. Cover and reduce heat; cook until water is absorbed.
Serve rice mixture with a piece of chicken and salsa criolla.
Yield: 8 servings