Arroz con Pollo

From a YouTube video Watch the original

Ingredients

• 6 pieces of chicken (thighs and legs)
• 1 kg rice
• 1 cup blended fresh coriander
• 1 cup tender corn kernels
• 1 cup fresh peas
• 1 cup diced carrot
• 1 medium julienned red bell pepper
• 1 cup minced onion
• 1 tablespoon minced garlic
• 2 tablespoons Peruvian yellow hot pepper paste
• 1 slice "zapallito loche" (native Peruvian squash)
• ½ teaspoon cumin
• ½ teaspoon pepper
• 1 cup black beer
• Vegetable oil and salt to taste
• Water

Instructions

1. In a pot, add a little bit of vegetable oil and seal the chicken pieces for 2 minutes per side at medium heat.
2. Remove the chicken pieces and set them aside.
3. In the same pot, add onions, garlic, cumin, and fry slowly until the onion turns translucent and begins to brown slightly.
4. Add Peruvian yellow hot pepper paste and finely grated "zapallito loche" and continue frying slowly.
5. Add blended coriander, julienned red bell pepper, and salt to taste.
6. Add the chicken pieces and the juices that the sealed chicken pieces have released.
7. Add 1 cup of black beer and water until it covers the chicken pieces.
8. Cover and simmer for 25 minutes.
9. Add rice, corn, peas, carrots, red bell pepper, and stir.
10. Add ½ cup of black beer and water until it is 2 cm above the rice.
11. Taste and add salt if necessary.
12. Let it cook until the water is consumed, and rice and vegetables are visible.
13. Low the heat to the minimum and cover hermetically.
14. Let it cook for 18 to 20 minutes until the rice is ready, al-dente.
15. Serve the chicken pieces over the rice to keep them warm until it's time to serve.

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