Peruvian rice with chicken

17 ingredients

1 1/2 cup cilantro leaves
4 leaves of spinach
4 chicken legs and thighs, skinned
Salt and pepper
1/4 cup vegetable oil
1 cup finely chopped onion
1 tablespoon minced garlic
1/2 cup chili paste
1 cup beer
2 cups chicken broth
1 cup vegetable oil
2 cups long-grain rice
1/4 cup alverjitas (petit pois, peas)
1/4 cup diced carrot
1/2 red pepper,
1 cup white corn
Salsa Criolla

1
In a blender, blend coriander along with spinach and water to make a smooth paste. Reservation.
2
Chicken dry with paper towels and season with salt and pepper. In a saucepan over medium heat oil is heated and fry chicken until golden brown on both sides, about 7 minutes. Remove from the pot and place it on a plate.

3
In the same pan fry the onion, garlic and aji amarillo paste, stirring for 5 minutes. Stir in cilantro and spinach smoothie, fry for 3 minutes. Add the beer, chicken broth, and add the chicken in the pot.

4
Boil, cover and reduce heat. Bake for 20 minutes. Correct the seasoning with more salt and pepper if necessary.
5
In another pan heat 1 tablespoon of oil. Stir in rice and stir well. Add the alverjitas, carrots, peppers, corn, and 3 1/2 cups of broth used for cooking chicken. Let a boil, cover, lower the heat to low and cook for 20 to 25 minutes. Stir with a fork and recapping.

6
When the rice is ready, serve on four plates, putting up a chicken leg and Creole sauce alongside. If you also want a bit of juguito in which the chicken was cooked.
7
To make the Salsa Criolla, 1/2 red onion cut in very thin slices lengthwise, washed well and drain. Mix with 1/2 tomato cut into thin strips, coriander leaves, salt, pepper, juice of 1 lemon and 1 tablespoon of olive oil. If you wish you can add pepper strips.
And now Test

ieta

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