frozen aji amarillo, seeded, deveined and finely chopped (Alternate: dried yellow chile ' chile guajillo*, re-hydrated and finely chopped)
cup chopped fresh cilantro
teaspoon ground cumin
cups chicken broth
cup black beer
medium yellow potatoes, peeled and quartered
medium red bell pepper, seeded and thinly sliced
cup long grain rice
Sprinkle chicken with 1 teaspoon of the salt. Heat oil in a large pot over high heat. Cook and stir drumsticks, turning occasionally, until evenly brown, 4 to 5 minutes. Remove chicken from pot, cover and reserve.
Add onion, garlic and ají to the pot and cook until onion is tender, 2 to 3 minutes. Stir in cilantro, cumin, paprika, the remaining 1 teaspoon salt, broth, beer, reserved chicken, potatoes and red pepper.
Bring to a boil. Stir in rice and peas. 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 drumstick registers 180°F.).
*aji amarillo are hot chiles. They can be found in the freezer section or in the dried chile section (aji amarillo “seco”) in some Latino markets. You can also substitute the dried guajillo chile.
Serving Size 728g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat28g (43%)
Saturated Fat 6g (30%)
Trans Fat g
Total Carbohydrate56g (19%)
Dietary Fiber 7g
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.