Peruvian Chicken and Rice

Peruvian Chicken and Rice

  • 4 chicken drumsticks and thighs, skinless
  • ¼ cup vegetable oil
  • 1 cup onion, chopped
  • 1 cup beer
  • 3 cups chicken broth
  • 2 tbsp Lima blend
  • 2 cups rice (long-grain)
  • ¼ cup sweet peas
  • ¼ cup diced carrots
  • ½ red bell pepper, sliced into thin strips
  • 1 cup white corn

Instructions

  1. In a large pan over medium heat, sautee chicken until it’s golden brown. Transfer the browned chicken to a separate plate and set it aside. 
  2. Now, fry the onion and bell pepper for 5 minutes. Then add Lima, beer and chicken broth to a pan and bring the mixture to a boil. Add browned chicken. Lower the heat and simmer for 10 minutes.  
  3. Add sweet peas, pepper, corn, and carrot. Bring the mixture back to a boil and cook on low heat for 20 minutes.
  4. When rice is ready, divide it into four serving platters, top with drumstick and enjoy!