Chicken Cilantro Rice

Experience the bold and vibrant flavors of Chicken Cilantro Rice. Succulent chicken, sautéed with red onion and garlic, is elevated by Peruvian yellow pepper paste and black beer. Butternut squash, long-grain rice, and colorful vegetables create a delicious medley. Finished with cilantro leaves, this dish captures the essence of Peruvian cuisine, offering a symphony of tastes and textures.

Course: Main DishCuisine: Peruvian

Servings

servings

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Ingredients

2 cups cilantro leaves
6 chicken drumsticks or thighs
1/4 cup vegetable oil
1 cup finely chopped red onion
3 Tbsp minced garlic
1/2 cup Peruvian yellow pepper paste (ají amarillo)
1 cup black beer
1 cup small diced butternut squash
2 1/2 cups chicken broth
2 cups long-grain rice (Basmati or Jasmin)
1/4 cup green peas
1/4 cup small diced carrots
1/2 Julienne red bell pepper
1 cup Peruvian white corn
Salt and pepper

Directions

Dry chicken with a paper towel and season with salt and pepper. Place oil in a pot over medium heat and fry the chicken until golden brown on both sides. Remove from pot and set aside.
Using the same pot, sauté onion, garlic, and yellow pepper paste, and stir for 5 minutes.
Blend cilantro with water and pour it into the pot.
Add beer, chicken broth, and squash. Bring it to a boil, cover, and lower the heat until the squash is cooked.
Incorporate the rice and vegetables. Bring it to a boil and place the previously seared chicken on the rice. Cover and simmer for 20 minutes.
Let it rest for at least 10 minutes, then fluff it with a fork.

Notes

Serve a generous amount of rice and place a piece of chicken on top of this bed. Garnish it with onion relish (Sarza criolla)- and a small portion of potato slices topped with Huancaina Sauce.