In a blender, purée cilantro, spinach and ¼ cup (60 mL) water until smooth. Set aside. Heat a medium sized sauce pan or skillet over medium heat. Add the cilantro and spinach purée and begin to stir. Continue to cook, stirring occasionally, until the purée is a deep dark green, about 10 minutes. As the water evaporates, add splashes of dark beer and continue to cook.
Meanwhile, in a large non-stick skillet, heat oil over medium-high heat. Meanwhile, season chicken with salt and pepper. Sear chicken in batches until browned on all sides, about 15 minutes. Set seared chicken aside on a clean plate.
Deglaze the skillet with ¼ cup (60 mL) dark beer; scrape up any brown bits stuck to the skillet. Add the red pepper, onion, garlic and cumin; stir until softened, about 8 minutes.
Add the chicken stock, remaining beer, and chicken pieces to the skillet, bring to a boil. Stir in aji (if using), rice, peas and 2 cups (500 mL) cilantro purée.
Reduce the heat to a simmer and cover the skillet. Simmer for 20 minutes or until rice is tender, if there is still liquid remove the lid and cook for 5-10 minutes more. Divide rice and chicken between plates or serve family style.
- Serves: 8
- Prep Time:
- Cook Time:
- 3 cups (750 mL) fresh cilantro, washed and dried
- 3 cups (750 mL) baby spinach
- 1/4 cup (60 mL) water
- 3 cups (750 mL) dark beer
- 2 tbsp (30 mL) vegetable oil
- 4 skin-on chicken drumsticks
- 4 skin-on bone-in chicken thighs
- 1 red pepper, diced
- 2 large Spanish onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp (10 mL) ground cumin
- 4 tbsp (60 mL) aji de Amarillo paste (optional)
- 2 cups (500 mL) long grain rice
- 2 cups (500 mL) frozen peas
- 2 1/4 cups (565 mL) reduced-sodium chicken stock
- salt and pepper