Peruvian Chicken and Rice

Ingredients

• 1 tablespoon vegetable oil
• 5 skinless chicken pieces
• salt and ground black pepper to taste
• 1 large onion, cut into small cubes
• 2 cloves garlic, minced
• 1 cup chopped fresh cilantro
• 3 cups white rice
• 2 cups water
• 1 (12 fluid ounce) can beer
• 1 carrot, cut into small cubes
• 1 cup green peas

Step 1

Lightly heat some vegetable oil in a heavy pot over medium heat. Season the chicken with salt and pepper, then cook it in the hot oil until it’s nicely browned on both sides, about 2 minutes per side. Once browned, take the chicken out and set it aside, but keep the drippings in the pot.

Step 2

Add the chopped onion and garlic to the pot and sauté them in the drippings until the onion becomes soft and translucent, which should take around 5 minutes. Stir in the cilantro and season everything with a little salt and pepper. Let it cook together for another couple of minutes to blend the flavors.

Step 3

Now, put the chicken back into the pot along with the rice, water, beer, chopped carrot, and peas. Cover the pot with a lid, turn the heat down to low, and let it simmer gently. Cook it until the rice has absorbed all the liquid and is tender, about 20 minutes. Once it’s done, give it a good stir and it’s ready to serve.