This is a wonderful chicken and rice recipe from one of my friends at work! He’s from Peru.
I said to him I’d like to share his recipe after seeing him eating all that home made chicken and rice during lunch hours.
But then he told me: “I’m not the one making this! It’s from my mom!!
So I’ve asked him to be really nice to his mom and ask her to share her recipe with the rest of the world.
And here now, I’m sharing with you, my friend’s mom’s chicken and rice recipe.
Muchas gracias por todos!
2 cups of rice
2 chicken breasts
1 garlic clove
1 small onion
1 small yellow pepper
1 small red pepper
3 tablespoons of oil
salt and pepper to taste
3-4 tablespoons of beer to taste
Wash the chicken breasts. Dry with paper towels.
Cut the chicken into medium pieces and place in a bowl for now. Set aside.
Cut the garlic and add the chicken in bowl.
Wash the onion and all the veggies.
Chop the onion into small cubes. Cut the peppers into long thin slices.
In a pan add some oil and saute the onions and peppers over low heat.
Once they have softened, add the chicken pieces and garlic.
While the chicken is heating, slice the carrots. Add to the sauteing chicken and veggies.
Wash the rice until water is clear.
Fill pot with 2½ cups of water. Add a teaspoon of salt. Bring the water to a boil. Add the rice. Simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
While the chicken is sauteing, add all the seasonings except the Vegeta seasoning, and mix well. Continue to saute for a few more minutes. Make sure nothing burns.
Now add a little bit beer to the mix and stir well.
Add the cooked rice to the chicken and veggies. Mix well.
Finally add a little bit of Vegeta seasoning.
When serving, sprinkle some parsley over top to give your meal a touch of sparkle with that great green color!
I’m getting even more hungry just thinking about it.
This chicken and rice recipe is not only for my friends in Peru but everywhere!
Happy cooking from Monika’s Kitchen!