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
In a blender, blend coriander along with spinach and water to make a smooth paste. Reservation.
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.
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.
Boil, cover and reduce heat. Bake for 20 minutes. Correct the seasoning with more salt and pepper if necessary.
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.
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.
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