This one pot rice dish just screams Latin Amercia. Most South American rices I've tried (mostly Mexican) are tomato based but this has a real depth of flavour which I think is from the coriander puree (literal translation is rice with green chicken) and the Aji Amarillo paste. Aji Amarillo paste is from a fruity yellow hot pepper similar in flavor to habaneros, I bought it from Amazon. I will definitely be using it in more dishes.
Ingredients
1 cup fresh coriander leaves and stalks
6 tbsp water
2 tbsp vegetable oil
Chicken thighs, sliced
Salt
Black pepper
1 cup onion, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
2 cups basmati rice (although I used half risotto which worked well)
3 cups chicken stock
2 tbsp ají amarillo paste
1 large pepper, thinly sliced
½ cup thawed frozen peas
Method
In a blender, combine coriander with 6 tbsp of water and purée until smooth.
Heat oil on a medium heat in a large pan.
Add the chicken, season with salt and pepper, and cook until browned and transfer to a plate.
Add the onion to the pan and cook until softened, about 2 minutes.
Stir in garlic and cumin until fragrant, about 30 seconds.
Add rice and season with salt and pepper and stir until well combined.
Add the aji amarillo paste, pepper and coriander purée and cook for 1 minute.
Add the stock and stir together.
Add the chicken back in with any accumulated juices and bring to a boil.
Reduce heat to low, cover and cook until rice is tender and the liquid is absorbed, about 20 minutes.
Sprinkle with peas, cover and steam for 3 minutes.
Turn off heat and fluff rice with a fork.
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