- Chicken and Rice the Peruvian Way

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

Warm some vegetable oil in a heavy pot over medium heat. Season your chicken with salt and pepper, then cook it in the hot oil until it’s nicely browned, about 2 minutes on each side. Once the chicken is browned, take it out and set it aside, but leave the flavorful drippings in the pot.

Step 2

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

Step 3

Now, put the chicken back into the pot, then add the rice, water, beer, diced carrot, and peas. Cover the pot with a lid, turn the heat down to low, and let it simmer gently until the rice has absorbed all the liquid and is tender—this usually takes about 20 minutes. Once everything is cooked through, give it a quick stir and you’re ready to serve!