Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 2 cups loosely packed, roughly chopped, cilantro leaves
- 1 cup vegetable oil
- 2 chicken breast halves with skin, cut into 4 to 6 pieces
- 4 chicken thighs
- 4 garlic cloves, mashed
- 1/3 cup chopped onion
- 1/3 cup chopped red pepper
- 2 cups diced carrots
- 2 cups peas
- 4 cups rice
- 4 cups water
- 1 tablespoon salt
- 2 teaspoons cumin
- 1 bottle of dark beer
- Ground pepper to taste
- Purée cilantro in a blender, adding up to 1/4 cup water to make a sauce. Set aside.
- Rub the chicken pieces with 1 teaspoon of the cumin. Sprinkle with salt and pepper.
- Heat the oil in a large pot on medium high heat. Add the chicken pieces and cook, turning frequently, for 10 to 20 minutes.
- When the chicken is golden brown on all sides, remove and set aside.
- Add the crushed garlic, chopped onion, and red pepper to the oil used to fry the chicken. Cook for 2 to 3 minutes until softened.
- Add the diced carrots and peas and sauté for several minutes more.
- Add the water, salt, and 1 teaspoon cumin. Cover and bring to a boil.
- Once the water is boiling, add the chicken pieces back to the pot. Add the rice and the cilantro purée and stir briefly.
- Cover and bring back to a boil. Lower heat to medium low and simmer rice, stirring occasionally, for 15 minutes.
- Check rice for doneness. When rice is almost ready, add some of the beer to taste. Stir and taste for seasoning.
- Cover and cook for 5 minutes more. Remove from heat.
- Place rice in a large serving dish. Arrange the chicken pieces on top and serve.
Serves 6 to 8.