A vibrant, flavor-packed classic from the Peruvian kitchen — tender golden chicken nestled over fragrant cilantro-green rice with sweet corn and peas. This one-pot beauty is pure comfort food and is sure to become a family favorite!
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Ingredients
For the Chicken:
- 8 bone-in chicken pieces
- ½ cup 120 ml vegetable oil
- Salt and black pepper to taste
For the Rice:
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- ½ cup 120 ml fresh yellow chili paste (ají amarillo), blended — substitute with a mild yellow pepper if needed
- 1 cup 240 ml fresh cilantro, blended smooth
- 2 bell peppers — 1 finely diced 1 sliced into strips for garnish
- 3 cups 600 g long-grain white rice
- 1 cup 150 g green peas, fresh or frozen
- ½ cup 80 g sweet corn kernels, fresh or frozen
- 2½ cups 600 ml boiling water
- ½ cup 120 ml beer (a light lager works beautifully)
- Salt and black pepper to taste
Instructions
- Season and sear the chicken. Pat the chicken pieces dry, then season generously with salt and pepper. Heat the oil in your large skillet over medium-high heat and fry the chicken pieces until golden brown on all sides. Remove and set aside — don’t let them cool too long, you’ll want them back in the pan soon!
- Build your flavor base. In the same oil and pan (all those lovely browned bits = flavor!), sauté the minced garlic, diced onion, blended ají amarillo, and blended cilantro over medium heat, stirring frequently, until fragrant and softened — about 4 to 5 minutes.
- Return the chicken and add the beer. Nestle the seared chicken pieces back into the pan. Pour in the beer, stir gently, and continue cooking until the chicken is fully cooked through and tender. Remove the chicken pieces once more and keep them warm.
- Add the rice and vegetables. Into that glorious green sauce, stir in the rice, green peas, corn kernels, and diced bell pepper. Mix everything together well so every grain gets coated in that beautiful color and flavor.
- Cook the rice. Pour in the boiling water, taste and adjust seasoning with salt and pepper, then bring everything to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it cook for 20 minutes, or until the rice is tender and has absorbed all the liquid.
- Serve and garnish. Plate the green rice and top with the warm chicken pieces. Garnish with the reserved bell pepper strips for a pop of color. Serve immediately while everything is piping hot!
Notes
*Makes 8 servings.*
**💡 Tip:** Can’t find fresh ají amarillo? Look for jarred ají amarillo paste at your local Latin grocery store — it’s a wonderful pantry staple and works just as well here!
🍳 Kitchen Tools Needed
