Summary

Ingredients

• 1 chicken, cut into 8 pieces
• 1 red pepper (s), cut into cm strips
• 1 carrot (s), cut into pieces approx. 25; cm
• 1 cup peas, fresh, peeled
• 4 cup coriander, fresh, finely chopped
• 1 onion (s), finely chopped
• 1 bottle beer, brown
• 1 ½ cup rice, or even perfume rice or basmati
• 2 tablespoon soy sauce
• 2 cloves garlic, finely chopped
• 1 tablespoon salt
• 0.25 tablespoon ¼ black pepper, freshly ground
• 0.5 tablespoon ½ ground cumin
• 0.25 tablespoon ¼ oregano, dried
• 2 lemon (s)
• 3 onion (s)
• 1 chilli pepper (if possible orange, otherwise red)
• 1 pinch (s) salt
• 2 tablespoon olive oil

Print Recipe Pin Recipe

Instructions

1. 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.
2. 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
3. This dish is a great classic from Peru, but is also prepared similarly in other Latin American countries.