Peruvian Arroz con Pollo: Chicken and Rice

Steps

• 1

  Blend, in blender cilantro with spinach and water to make homogeneous paste. Set aside.
• 2

  Dry chicken with paper towel and season with salt and pepper. Place oil in a pot over medium heat and fry the chicken until chicken is golden brown on both sides, about 7 minutes. Remove from pot and place in plate.
• 3

  In same pot, fry onion, garlic and yellow pepper paste, and stir for 5 minutes. Put in the blended cilantro and spinach, and fry for 3 minutes. Add beer, chicken broth and chicken to pot.
• 4

  Bring to a boil, cover and lower the heat. Cook for 20 minutes. If necessary, season with more salt and pepper.
• 5

  In another pot, heat 1 tablespoon of oil. Add rice and stir well. Add petit pois (sweet peas), carrots, pepper, corn and 3 1/2 cups of the broth you used to cook the chicken. Bring to a boil, cover, lower the heat to the lowest possible setting and cook for 20 to 25 minutes. Stir with a fork and cover again.
• 6

  When rice is ready, serve in four plates; place a chicken drumstick over it and salsa criolla on the side. If desired, you may also add some of the juice in which the chicken was cooked.
• 7

  To make the salsa criolla: Cut 1/2 red onion lengthwise into very thin slices, wash thoroughly and drain. Blend with 1/2 tomato (cut into very thin strips), cilantro leaves, salt, pepper, lemon juice from one lemon and one tablespoon of olive oil. If you wish, you may add pepper strips.