Rice with Chicken in a Rice Cooker with Huancaina Sauce

50 min

This is a simplified but equally tasty version of the classic Peruvian Rice with Chicken, adapted to be cooked completely in a rice cooker with a sofrito function. The chicken pieces are sealed directly in the pot, then a Creole dressing is prepared with onion, garlic, yellow pepper and liquefied cilantro. Add the beers, chicha de jora (or broth), chopped vegetables and rice. The sealed chicken is placed in the upper steamer to finish cooking while the rice is granulated, absorbing all the flavor of the stew. It is traditionally accompanied with parboiled potatoes and a creamy Huancaína Sauce.