This is an Ecuadorian dish which of course mother would do whenever there were family reunions. Super delicious you should add this to you chicken recipe collections. An easy one pot meal.
Makes for 6-8 Servings
- 6-8 Pieces of Chicken (I like using the drumsticks and thighs)
- 1-2 Cups Frozen Peas, Thawed
- 1-2 Cups Carrots, Cut macedoine meaning in small dice form or you can use the frozen kinds
- 1/2 Cup Cilantro
- 1 Jalapeno or any kind of spicy pepper you prefer (I like keeping some seeds)
- 2 Cups Rice
- 2 1/2 Cups homemade Chicken Stock/Broth or store-bought AND 1/2 Cup extra
- 1 Red Onion, Chopped
- 3-4 Garlic Cloves, Smashed
- 1 Cup Beer (I used Heineken)
- 4-5 Tbsp Canola Oil
- Salt & Pepper
Season chicken with the garlic, salt, and pepper. Set aside.
Blend together the cilantro, jalapeno, and 1/2 cup of the extra chicken broth. Set aside.
Preheat pot with oil. Brown chicken on both sides then remove from pot and set aside. Add in the chopped red onions and the cilantro mixture and cook until onions are translucent.
When the onions look cooked add back in the browned chicken, the 2 1/2 cups of chicken broth, the beer, and the veggies (peas & carrots). Bring pot up to high heat.
When the pot comes to a boil remove (again) the chicken pieces (they should be cooked by now) and set aside. Add in the rice and stir to combine.
When you’re able to see the rice and when it’s bubbly add in the chicken pieces on top lower heat to medium-low and cover for about 10-15 minutes more. Before serving taste the rice and check if it needs to be seasoned (It shouldn’t really need to be seasoned but just in case for your taste).
Goes great with Aji Picante.