Arroz con pollo (Rice with chicken)

(for 8 servings)

  • 8 pieces of cut up chicken
  • ½ cup oil
  • 1 medium onion chopped into small squares
  • 3 cloves of garlic, chopped
  • ½ cup fresh yellow ají or other chile pepper, liquefied in the blender
  • 1 cup ground cilantro
  • 2 green peppers (1 finely chopped and the other in large pieces, for garnish)
  • 3 cups of Valencia type rice
  • 1 cup green peas
  • ½ cup corn starch (or Latin American “choclo desgranado” if you can find it in a specialty store.)
  • 2 ½ cups boiling water
  • ½ cup beer
  • Salt & pepper to taste

Salt and pepper the chicken pieces, then fry them in hot oil. Remove the chicken from the pan.

Cook the garlic, onion, chile pepper and cilantro in the same oil until golden. Return the chicken pieces to the pan, add the beer and continue cooking until the chicken is cooked enough to serve. Remove the chicken pieces and set them aside, without letting them get cold. Add the rice, peas, corn starch and pepper. Next add the water, season to taste, and continue cooking for 20 minutes, until the rice is done. Serve the rice with the hot chicken pieces and garnish with pieces of green pepper.