Criollo Express Rice with Chicken

55 min
This is a quick and practical version of the iconic Peruvian Rice with Chicken, ideal to take advantage of cooked rice from the day before. The dish maintains all the essence of the original: juicy pieces of chicken sealed and then cooked in a tasty dressing based on onion, garlic, yellow pepper and a coriander smoothie that gives it its characteristic color and aroma. It is enriched with vegetables such as peas, carrots and peppers. The “express” magic happens at the end, when the already grainy rice is mixed with the stew, absorbing all its flavor in minutes. Traditionally served with Huancaina or Creole sauce for a complete experience.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot or deep frying pan with a lid.
  • + Blender.
  • + Cutting board and knife.
  • + Kitchen tongs
  • + Wooden spoon.

INSTRUCCIONES

Step 1:

Season and Seal the Chicken. Season the chicken pieces on all sides with salt, pepper and cumin. Heat a good stream of oil in the pot over medium-high heat. Seal the chicken, starting at the skin side, until well browned on both sides. Remove the chicken from the pot and set it aside.

Step 2:

Prepare the dressing. In the same pot, with the fat released by the chicken, sauté the onion and garlic until translucent. Add the yellow pepper paste and cook for about 5 minutes, stirring so it doesn't burn and the flavor is concentrated.

Step 3:

The Green Touch. In the meantime, blend the coriander leaves with the chicken stock until you get a liquid, deep green mixture. Pour this smoothie into the pot with the dressing, mix well and let it cook for 5 minutes.

Step 4:

Cook the Chicken. Return the sealed chicken pieces to the pot. Pour in the beer. Add the diced peas, carrot and bell pepper. Stir carefully, bring to a boil, then lower the heat, cover the pot and cook for 15 to 20 minutes or until the chicken is tender and well cooked.

Step 5:

The Express Moment. Remove the cooked chicken pieces from the pot and reserve them on a covered plate. Try the vegetable stew and rectify the salt if necessary.

Step 6:

Integrate Rice. Add the rice cooked from the day before to the pot. Using a wooden spoon, gently mix it with all the dressing and vegetables, making sure that each grain is imbued with color and flavor. Cook for about 5 minutes until the rice is hot.

Step 7:

Serve. Serve a generous bed of green rice on each plate. Arrange one or two pieces of chicken on top and, if you want to take it to the next level, bathe the chicken with a little huancaine sauce.

TIPS

  • + Rice from the Day Before: Using rice from the day before is the secret of this express version. As they are cooler and drier, the grains are kept separate (grainy) and absorb the dressing better without turning into a dough.
  • + The Culantro: For a more intense green color and a fresher flavor, use only the coriander leaves and blend them just before use.
  • + The Beer: Don't skip the blond beer. It gives chicken rice a bitterness and depth of flavor that is very characteristic. The alcohol will completely evaporate during cooking.
  • + Gold Seal: Take your time to seal the chicken well. A golden, crisp skin not only looks better, but it also adds a lot of flavor to the stew.