Ingredients: |
Ingredients: 2 cups loosely packed, roughly chopped, cilantro leaves
1 cup vegetable oil
2 chicken breast halves with skin, cut into 4 to 6 pieces
4 chicken thighs
4 garlic cloves, mashed
1/3 cup chopped onion
1/3 cup chopped red pepper
2 cups diced carrots
2 cups peas
4 cups rice
4 cups water
1 tablespoon salt
2 teaspoons cumin
1 bottle of dark beer
Ground pepper to taste
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Directions: |
Directions:1. Purée cilantro in a blender, adding up to 1/4 cup water to make a sauce. Set aside.
2. Rub the chicken pieces with 1 teaspoon of the cumin. Sprinkle with salt and pepper.
3. Heat the oil in a large pot on medium high heat. Add the chicken pieces and cook, turning frequently, for 10 to 20 minutes.
4. When the chicken is golden brown on all sides, remove and set aside.
5. Add the crushed garlic, chopped onion, and red pepper to the oil used to fry the chicken. Cook for 2 to 3 minutes until softened.
6. Add the diced carrots and peas and sauté for several minutes more.
7. Add the water, salt, and 1 teaspoon cumin. Cover and bring to a boil.
8. Once the water is boiling, add the chicken pieces back to the pot. Add the rice and the cilantro purée and stir briefly.
9. Cover and bring back to a boil. Lower heat to medium low and simmer rice, stirring occasionally, for 15 minutes.
10. Check rice for doneness. When rice is almost ready, add some of the beer to taste. Stir and taste for seasoning.
11. Cover and cook for 5 minutes more. Remove from heat.
12. Place rice in a large serving dish. Arrange the chicken pieces on top and serve. |
This recipe for Arroz Con Pollo Verde (Green Chicken with Rice) is from