Wash and drain the rice. Wash the chicken pieces and lay them on their side to dry (I calculate 2 pieces per person).
In the meantime, prepare the following ingredients for the sauce and put them in the blender: Wash 2 tomatoes, quarter them. Wash 1 yellow, green and red pepper each, quarter and core. 1 small yellow beetroot, cut into pieces, peel and quarter 2 shallots or small onions, peel 2 cloves of garlic. Core 1 chilli pepper (possibly dried), 2 level teaspoons salt, 1 teaspoon pimiento or paprika powder, pluck 1 sprig of coriander leaves.
With the same cup as when measuring the rice, now measure 1 - 2 cups of water - depending on the size of the mixer. Chop everything up well. Put the washed, drained rice in a terrine.
Now season the chicken with salt, pepper and allspice. Sear them in good oil in a deep pan and then remove them from the pan. Do not wash the pan !!
Pour the sauce from the mixer into the pan and bring to the boil with the searing juice. Pour over the rice into the terrine. Take the same cup again and swivel out the pan with another 2 cups of water and add to the rice. Mix everything well and season with salt and pimentón.
Now place the chicken pieces on top of the rice and cover with a lid or aluminum foil. The terrine should be well sealed so that not too much steam escapes.
Roast for approx. 50 minutes at 180 - 200 ° C fan oven. Remove the chicken from the rice. A “rim” has now formed from the paprika mixture at the top. Mix everything well with a wooden spoon, smooth out again and put the chicken pieces back on top. Now fry for about 15-20 minutes, so that the chicken pieces get a nice color and become crispy.
The dish is also suitable if many guests have registered. It can be prepared in large quantities in a deep baking sheet and then served decoratively on a plate.
My beloved Peruvian mother-in-law loved to cook this dish and I have already passed it on to my daughter-in-law.
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