Peruvian chicken Aguadito

This recipe is ideal for freezing. Remember to pack well before freezing and put a label with your name and date. Join this recipe Turkey Chili and Black Beans Santa.

Ingredients

• 1 tablespoon vegetable or canola oil
• 6 chicken thighs (remove skin and excess fat)
• 3 cloves garlic, finely minced
• 1 ½ medium yellow onions, finely chopped
• 1 large carrot, diced small
• 1 cup white rice
• ¾ cup frozen peas
• 2 ½ tablespoons coriander paste (or 2 cups fresh coriander or cilantro pureed in a food processor with 1 tablespoon vegetable or canola)
• 7 cups chicken broth, homemade or canned low-sodium
• Sauce from a can of pepper yellow or spicy habanero pepper sauce for serving (optional)
• Lemon wedges for serving

Preparation

Heat oil in large saucepan over medium-high heat. Add the chicken thighs and cook until chicken is browned on one side, about 5 minutes. Turn the chicken thighs and cook for 4 minutes. Add a third of the garlic and continue cooking until chicken is browned, 1 to 2 minutes. Transfer the chicken to a plate and set aside. Now check in the pan the onions, carrots, remaining garlic and cook until the onion is soft and translucent, 3 to 5 minutes. Add rice, peas and coriander sauce and stir so the rice grains are covered with herbs. Add 6 cups chicken broth, salt and chicken thighs. Allow the liquid to a boil and reduce heat to medium low. Let simmer uncovered until rice threshing, about 30 minutes. If the rice is dry before shelled, add remaining cup of broth or water. Remove chicken thighs from the pan with a fork separates the meat from the bones. Check the meat to the pan and mix with rice. Add some yellow pepper sauce (optional) and serve in individual bowls with a lemon wedge.


Servings: 6

Preparation time:  20 min

Cooking time:  20 min

Ready in:  40 min

Country:  Peru

Season / Occasion: All year

Main Ingredient:  Poultry