← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 4 chicken legs or 8 bone-in thighs
• 1 tsp salt, plus more to taste
• ½ tsp Black pepper
• 3 tbsp Vegetable oil
• 1 Red onion, finely chopped
• 4 cloves Garlic, crushed
• ½ tsp ground cumin
• 2 tbsp Ají amarillo paste
• 1 tbsp Ají panca paste (optional)
• 2 bunches coriander (about 60 g leaves and soft stems)
• 750 ml chicken stock
• 300 g long-grain white rice, rinsed
• 1 Carrot, diced
• 120 g Peas
• 1 red bell pepper, cut into strips
• 100 g sweetcorn kernels (optional)
• 1 lime, for the salsa criolla
• 1 red onion, sliced paper-thin

Method

1. Season the chicken with the salt and pepper. Heat the oil in a large, wide pot over medium-high heat and brown the chicken for 4–5 min per side, until the skin is golden. Set aside on a plate.
2. Meanwhile, blend the coriander with 150 ml of the stock until smooth and bright green.
3. Pour off all but 2 tbsp of fat. Lower the heat to medium and cook the chopped onion for 5 min, until soft. Stir in the garlic, cumin and both ají pastes for 2 min, until fragrant.
4. Pour in the coriander purée and cook for 3 min, stirring, until it darkens slightly. Return the chicken, add the rest of the stock, cover and simmer for 20 min.
5. Lift out the chicken again. Stir in the rice, carrot and a little salt, and bring back to a simmer. Lay the chicken on top, cover tightly and cook on the lowest heat for 18–20 min, until the rice is tender and the liquid absorbed and the chicken reaches 75°C (165°F).
6. While the rice cooks, soak the sliced onion in iced water for 10 min, drain, then toss with the lime juice and a pinch of salt for a quick salsa criolla.
7. Scatter the peas, pepper and corn over the rice, cover and leave off the heat for 5 min so they steam. Fluff gently and serve each plate with chicken and salsa criolla.

Tips

• Ají amarillo and ají panca pastes are sold in jars online and in Latin shops; at a pinch, use a little blended yellow pepper with a pinch of chilli for the first and paprika for the second.
• Peruvian cooks often add a splash of dark beer to the cooking liquid; it adds depth but contains gluten.
• Cool leftover rice quickly, refrigerate within 1 hour and reheat only once, until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights