Arroz con Pollo (Peru)

Preparation

1. 1

   Season the chicken pieces with salt and pepper. Heat the oil in a large pot over high heat and brown them on all sides for 5-6 minutes, until nicely coloured. Set aside on a plate.

2. 2

   In the same pot, lower to medium heat and cook the sliced onion, chopped garlic and sliced aji amarillo for 3-4 minutes, until fragrant and the onion is translucent.

3. 3

   Add the raw rice and stir for 1 minute to coat it in the pan juices, then pour in the hot stock and return the chicken to the pot.

4. 4

   Blend the fresh cilantro with a little stock (this is what gives the dish its signature green colour) and pour it into the pot.

5. 5

   Bring to a boil, then cover and simmer over low heat for 18-20 minutes without lifting the lid, until the rice has absorbed all the liquid and is tender.

6. 6

   Let it rest covered off the heat for 5 minutes before serving, with peas if you have some — this rest lets the rice finish softening.