While chicken and rice might sound boring, this Peruvian dish is anything but. A mouthwatering mix of rice, aji Amarillo paste, vegetables, coriander and golden fried chicken.
Time: 1 hour
4 large organic chicken thighs
1 large onion, finely chopped
2 garlic cloves, finely chopped
100g aji amarillo paste
A handful of spinach leaves
A handful of coriander
200g white rice
50g frozen peas
2 carrots, finely chopped
1 pepper, finely chopped
1 small can of sweet corn
500mls chicken stock
Salt & pepper
Wash the spinach and coriander and blend together with some water to create a paste.
Season the chicken thighs with salt and pepper and fry in a little oil on a medium heat until golden brown. Set aside.
In the same saucepan, add the onion, garlic and aji paste and cook until the onions are soft. Add the blended coriander and spinach paste add the chicken thighs.
Once you have brought everything to the boil reduce the heat and continue to simmer.
Take another pan and add the chicken stock, rice, carrots and corn. Cook for around 30 minutes until the rice has soaked up all the stock, but isn’t overcooked. Towards the end add in the peas for the final few minutes.
When the rice is cooked, add in the chicken thighs and aji paste mix and stir together. Plate everything up and add a little sliced purple onion and coriander over the top. To add a little zing, squeeze over some lemon juice and a few finely chopped chillies.
To try this dish in Peru, call on of our experts on +44 (0) 207 407 1478 or email us here to start planning your trip.