Peruvian Chicken

5 standard portions

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Ingredients

• 20 g fresh coriander
• 330 ml lager or beer
• 1 tbsp coconut oil
• 1 carrot, chopped
• 1 onion, chopped
• 1 red pepper, chopped
• 1 tsp cumin
• 10 g garlic cloves, chopped
• 1 tbsp yellow chilli paste (aji amarillo - it's really tough to find) or chipotle paste
• 600 g chicken breast, finely chopped
• 300 g rice, uncooked weight
• 800 ml chicken stock
• 75 g frozen peas

Method

1. Add the coriander (stalks included) to a blender with 100 ml of the beer and blitz. Set aside.
2. Heat the oil in a large pan on a medium/high heat and add the carrot, onion and red pepper and fry for about 5 minutes until the vegetables have softened.
3. Add the cumin, garlic and chilli paste to the pan and fry for a few minutes.
4. Add the chicken breast and brown for a minute or so to give it some colour.
5. Add the coriander paste and the rest of the beer to the pan and simmer for a few minutes to allow the alcohol to burn off.
6. Then add the rice and stock, mix everything through, cover and simmer for around 15 minutes.
7. Add the peas, cover the pan and continue to simmer for a further 5 minutes or until the majority of the liquid has been absorbed and the rice is cooked.
8. Serve.