Ingredients
f
for the Arroz con Pollo
c
6 chicken leg quarters
l
3 ½ c long grain rice
b
2 c beer
c
2 c chicken stock
m
1 medium onion
g
6 garlic cloves
b
1 bell pepper, divided
m
1 medium carrot
c
½ c choclo (optional)
c
2 bunches cilantro
s
3 ½ oz spinach
S
Salt to taste
b
1 tbsp black pepper + more to taste
c
1 tbsp cumin + more to taste
t
1 tbsp turmeric + more to taste
a
3 tbsp ají amarillo paste
f
for the Salsa Criolla
r
½ red onion, thinly sliced
o
½ bunch of cilantro, finely chopped
h
½ - 1 habanero, thinly sliced
l
½ c lime juice
B
Black pepper to taste
f
for the Papa a la Huancaína
l
1 large or 2 medium russet potatoes
a
½ c ají amarillo paste
m
½ medium onion, chopped
g
2 cloves garlic minced
e
¾ c evaporated milk
w
2 c white queso fresco cheese, or a mixture of mozzarella and feta cheese
s
4 saltine crackers
S
Salt, to taste
F
Freshly ground black pepper, to taste
Directions
1
for the Arroz con Pollo
1
Season chicken with salt, pepper, cumin, and turmeric.
c
1 tbsp cumin + more to taste
b
1 tbsp black pepper + more to taste
t
1 tbsp turmeric + more to taste
S
Salt to taste
2
Prepare veggies and aromatics: finely mince garlic, finely dice onion, finely slice 1/2 of the red pepper (reserve the rest), dice carrot.
g
6 garlic cloves
m
1 medium onion
b
1 bell pepper, divided
m
1 medium carrot
3
Using a large pot, sear chicken in olive oil over medium high heat until golden brown on both sides, then remove. Turn heat to medium, then add in garlic and onion with a pinch of salt, and a tbsp each of cumin, turmeric, and black pepper. Sweat until softened and beginning to turn golden.
4
In the meantime, prepare the braising liquid: blend together chicken stock, cilantro, spinach, and the other half of the red bell pepper.
c
2 c chicken stock
c
2 bunches cilantro
s
3 ½ oz spinach
b
1 bell pepper, divided
5
Once the onion and garlic begin to turn golden, add ají Amarillo and sauté for another few minutes before adding the braising liquid and beer. Turn heat to high, then season with salt so that it tastes like a well-seasoned soup then add the chicken in. Bring to a boil, turn heat to medium, cover, and simmer for 35 minutes.
m
1 medium onion
g
6 garlic cloves
a
3 tbsp ají amarillo paste
b
2 c beer
S
Salt to taste
c
6 chicken leg quarters
6
Once the chicken is ready, remove and put onto a plate. Cover with foil to keep warm.
7
Add the rice into the same pot. Now, we must make sure we have the right amount of liquid. Dip your index finger into the pot just to where you get to the surface of the rice. The water level should be at your first knuckle when the tip of your finger touches the rice. If it is below, add more water/stock, and if it is above, remove some.
l
3 ½ c long grain rice
8
Turn the heat to high, bring to a boil, cover, and turn the heat to low. Cook the rice for 20 minutes. When it is finished, cut the heat, and let sit for an additional 10 minutes to continue to steam.
9
for The Salsa criolla.
1
Add sliced red onion, chopped cilantro, thinly sliced habanero, lime juice, and black pepper to a bowl. Mix well.
r
½ red onion, thinly sliced
o
½ bunch of cilantro, finely chopped
h
½ - 1 habanero, thinly sliced
l
½ c lime juice
B
Black pepper to taste
2
For the Huancaína sauce.
1
Add potato to a pot with cold water. Bring to a boil using high heat, cover, and simmer over medium until fork tender.
l
1 large or 2 medium russet potatoes
a
½ c ají amarillo paste
2
Sauté onion and garlic in oil over medium heat with a pinch of salt.
m
½ medium onion, chopped
g
2 cloves garlic minced
S
Salt, to taste
3
Add onion and garlic to a blender with ají Amarillo and evaporated milk. Blend until smooth. Add cheese and crackers and blend again until smooth. Season to taste with salt and pepper.
m
½ medium onion, chopped
g
2 cloves garlic minced
a
½ c ají amarillo paste
e
¾ c evaporated milk
w
2 c white queso fresco cheese, or a mixture of mozzarella and feta cheese
s
4 saltine crackers
F
Freshly ground black pepper, to taste
4
To serve, slice potato into 1cm thick slices and pour desired amounts of Huancaína sauce on top.
