- 4 frozen aji amarillo, seeded, deveined and finely chopped* (Alternate: dried yellow chile o chile guajillo, re-hydrated, seeded, deveined and finely chopped)
cup finely chopped culantro (recao) leaves*
cup long grain rice
green bell pepper, cut into strips
cup choclo desgranado (large white corn kernels)*
cups boiling water
cup black beer
Sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large pot over medium heat. Cook and stir chicken, turning occasionally, to brown well, 4 to 5 minutes. Remove chicken from pot and reserve.
Stir onion, garlic, ají and culantro into pot and cook until onion is lightly brown, 2 to 3 minutes.
Add rice, peas, green pepper, and choclo. Stir until well blended.
Stir in boiling water, remaining 1 teaspoon salt, beer and reserved chicken. Reduce heat and cover.
Simmer 20 minutes or until rice is tender and chicken is fully cooked (thermometer inserted in the thickest part of the thigh registers 180°F.).
* Products can be found in most Latino Markets
aji amarillo (yellow chile) in the freezer section, or substitute guajillo chile in the dried chile area of the store.
culantro leaves (also known as recao) in the produce section.
choclo desgranado (large white corn kernels) in the freezer section.
Serving Size 546g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat58g (89%)
Saturated Fat 17g (85%)
Trans Fat g
Total Carbohydrate58g (19%)
Dietary Fiber 4g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.