INGREDIENTS

• 4 chicken bouillion cubes
• 1 cup of rice
• 6 chicken pieces
• 1 cup of peas
• ½ kg (1 lb) potatoes (peruvian yellow potatoes if you can find them)
• 1 pimento
• ¾ cups cut onions
• 1 teaspoon ground garlic
• ½ cup ground cilantro
• 2 spoonfuls ground “aji” (Peruvian hot pepper)

PREPARATION

• Season and brown the chicken pieces
• Fry the garlic, onions, “aji” and cilantro. Add 2 liters of water and the chicken bouillion.
• When it is boiling add the peas and 5 minutes later add the rice, the pimento cut in long stripes, the chicken pieces and the pealed potatoes.
• Cook at medium heat

COMMENTS

• A variation is to replace half the water with beer
• Instead of yellow potatoes you can use “Golden Potato” or “Golden Yukon Gold Potato”. If that is not available just use Idaho potatoes
• Another variation is to season the chicken pieces in white wine and fry them in olive oil.