Peruvian Chicken Rice Stew

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Mix the chicken parts with the soy sauce, pepper, oregano and cumin, leave to stand for about 10 minutes. Heat the olive oil in a pan, drain the chicken, add, fry all over. Add the chopped onion, garlic and carrot and sauté over medium heat. Add paprika, peas and coriander (keep one tablespoon), cook for another 2 minutes, deglaze with the beer. Simmer on a small fire for about 10 minutes, turning once. Add the rice, salt, stir well, add water, until about 1 1/2 cm above the rice (measured from the surface), cover and cook for about 15 to 20 minutes on the lowest heat. Possibly add a little water if the rice is too dry and not yet through.
There is also onion sauce: cut the remaining onions into crescent-shaped pieces (from top to bottom), mix with the lemon juice, the finely chopped chilli pepper (or less of it, depending on your taste), a pinch of salt and the remaining coriander, mix a little
This dish is a great classic from Peru, but is also prepared similarly in other Latin American countries.

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