4 cups loose cilantro leaves and stems (2 big bunches)
3 Peruvian aji amarillo peppers*
1 head of garlic, peeled
3 tablespoons olive oil
1 1/2 teaspoons cumin
Salt, to taste
Pepper, to taste
*Chef’s note: This is very spicy; for a less spicy dish, add 1 aji amarillo pepper to start and then add more if desired.
Stew
3 pounds chicken thighs and legs
1 yellow onion, sliced
1/4 cup carrots, sliced
1/4 cup peas
Salt, to taste
Pepper, to taste
Vegetable oil, for pan
Rice
3 cups long-grain rice, rinsed
4 cups water
3 cloves garlic, minced
Heavy pinch of salt
2 tablespoons vegetable oil
Passo a passo
Sauce
In a blender, all sauce ingredients and blend to combine.
Stew
Heat oil in a heavy-bottomed pot.
Season chicken with a little salt and pepper. Brown on both sides.
Add onion and cook to soften.
Add sauce, cover, simmer until the chicken is cooked through.
Add peas and carrots and cook until the carrots are tender and the sauce has slightly reduced.
Serve stew over rice.
Rice
Heat oil in a pot and add garlic and salt.
Once the garlic starts to brown, add the rinsed rice and water.
Stir well then cover and allow to come to a boil. Immediately turn down the heat to medium-low and cook for 10 minutes. Turn off the heat, uncover, and place a clean towel over the pot and put the lid back on.
