Dinner for 6

Peruvian Chicken and Rice

Name: Peruvian Chicken and Rice
Total time: 80 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 1 bunch cilantro leaves; 1/2 cup water; 3 lb bone-in chicken breast; salt and black pepper; 1/4 cup corn oil; 1 cup white onion; 1 tbsp garlic; 2 tbsp yellow pepper paste; 2 tsp cumin; 2 3/4 cups chicken broth; 1 cup lager beer; 3/4 cup carrots; 1 red bell pepper; 1 jalapeno; 2 cups rice; 1/2 cup frozen peas

Chicken, rice, vegetables, and cilantro cook together in a seasoned broth for a hearty one-pot meal.

$2.88per serving $$

80 minstart to table

6servings

Latin American Dairy-free High-protein Family Dinners

Ingredients

1 bunch cilantro leaves
1/2 cup water
3 lb bone-in chicken breast
salt and black pepper
1/4 cup corn oil
1 cup white onion
1 tbsp garlic
2 tbsp yellow pepper paste
2 tsp cumin
2 3/4 cups chicken broth
1 cup lager beer
3/4 cup carrots
1 red bell pepper
1 jalapeno
2 cups rice
1/2 cup frozen peas

Steps

Blend the cilantro with 1/2 cup water until smooth.
Season the chicken with salt and pepper, then brown it in corn oil in a large Dutch oven over medium-high heat for 8 minutes.
Add the onion, garlic, yellow pepper paste, and cumin, and cook for 4 minutes.
Stir in the cilantro mixture, chicken broth, beer, carrots, bell pepper, and jalapeno, then simmer covered for 25 minutes.
Stir in the rice, return the chicken to the pot, and simmer covered for 20 minutes until the rice is tender and the chicken reaches 165 F.
Stir in the peas, cover, and rest for 5 minutes before serving.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.