How to make Arroz Con Pollo
Ingredients:
5 chicken pieces
3 cups of washed rice
1 onion in cubes
1⁄2 bell pepper diced or in strips
1 diced carrot
1⁄2 cup shelled peas
1 shelled corn
3 cups of chicken broth
1⁄2 cup stout
3⁄4 cup blended coriander
4 tablespoons of ground yellow chili
1 tablespoon minced garlic
Salt
Pepper
Cumin
vegetable oil
Instructions:
Season the chicken prey .
Put a pot on the fire and add a good jet of oil .
Add the dams and seal them on both sides. Reserve.
In the same pot (without excess oil), add the onion and fry until translucent.
Add the garlic and continue to fry for a couple more minutes.
Then add the yellow pepper and stir for 3 to 5 minutes. Next, add the cilantro and cook, stirring constantly, for 5 minutes or until the cilantro changes color slightly. Season with pepper and cumin.
Reincorporate the prey and integrate them well into the cilantro sauce. Add the stout and season with salt to taste.
Wait for the alcohol to evaporate slightly and then pour in the chicken broth.
Mix well and cook for 20 minutes with the pot covered.
When the pieces are cooked, remove them from the pot and add the washed rice along with the vegetables.
Rectify the point of salt and cook over low heat for 20 minutes or until the rice is cooked (move at times to prevent the preparation from sticking to the bottom).
Then, put out the fire and reincorporate the dams. Let rest a few minutes before serving.
Serve and accompany with salsa criolla or huancaína.