Peruvian coriander rice Recipe
Print recipe| Serves | 6-8 |
| Prep time | 15 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 1 hour, 45 minutes |
Ingredients
- 1 chicken, or duck, pieces of beef or pork
- 2 Medium onions (minced)
- 2 tomatoes (sliced)
- 4 cloves garlic (minced)
- 2 yellow chili peppers (seeded, deveined and cut in shreds)
- 1/2 cup coriander leaves (mashed)
- 1 bottle dark beer
- 1 glass pisco
- 1 1/4 cup green peas
- 1/2 cup oil
- 2 red bell peppers (1 minced and 1 sliced in julienne to garnish)
- 3 cups rice
- 4 cups chicken or beef bouillon
- 1 bunch flat leaf parsley
- salt, pepper, cumin to taste
- lettuce leaves
Directions
| 1. | In large saucepan, stir-fry chicken with salt and pepper in hot oil for 10 minutes |
| 2. | Remove from pan and keep warm. In same oil, stir-fry garlic, onions, chili peppers, cumin, bell pepper, green peas and, after a few minutes, add coriander, pisco and beer |
| 3. | Return chicken to saucepan, pour over 1 cup of bouillon, cover tightly, and simmer until tender (duck or pork, 1 hour, beef or chicken 1/2 hour). Remove duck again and put aside |
| 4. | Add rice to saucepan, add remaining bouillon making sure liquid is almost 1 inch below level of other ingredients and season to taste |
| 5. | Stir and bring to a boil, cover and cook over very low heat for 15 minutes. Uncover saucepan, place pieces of chicken carefully on top of rice and cook another 5 minutes uncovered to allow meat to warm up and rice to dry. |
| 6. | Serve rice, topped with pieces of duck and garnish with strips of bell pepper and parsley or lettuce leaves and slices of tomato. |
Note
From Peruvian Cooking - Basic recipes
