Arroz con Pollo Peruano

Ingredients

• 6 chicken thighs
• 2 cups white rice
• 1 cup cilantro leaves, blended with 1/2 cup water
• 1 cup green peas
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 aji amarillo pepper, minced
• 3 cups chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

Instructions

1. 1Season the chicken thighs with salt and pepper and brown in oil in a large pot; set aside.
2. 2In the same pot, sauté onion, garlic, and aji amarillo until softened.
3. 3Stir in the blended cilantro water and cook for 2 minutes.
4. 4Add the rice and stir to coat in the flavorful liquid.
5. 5Return the chicken to the pot, add chicken broth, carrot, and bell pepper, and bring to a boil.
6. 6Cover, reduce heat to low, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
7. 7Stir in the peas during the last 5 minutes of cooking and serve hot.

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