Peruvian coriander arroz con pollo with peas and peppers

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• White rice65 g
• Cilantro25 g
• Spinach50 g
• Peas60 g
• Bell peppers60 g
• Carrots50 g
• Onion50 g
• Garlic1 clove
• Chicken broth250 ml
• Extra virgin olive oil8 g
• Lime0.5
• Saltto taste

Contains: celery,

In season: April – June

Method

1. Heat the chicken stock. Wash the coriander and spinach and blend them with a ladle of stock into a smooth green purée.
2. Chop the onion and garlic, peel and dice the carrots and dice the peppers. Rinse the rice.
3. Heat the oil in a lidded casserole over medium-high heat and brown the thighs for 3 minutes per side, until golden; salt them.
4. Lower to medium heat, add the onion, garlic, carrots and peppers and cook for 5 minutes, until the onion is soft.
5. Add the rice, the green purée, the rest of the stock, the peas and a pinch of salt; stir, bring to the boil, cover and cook over low heat for 18 minutes without stirring, until the rice is tender and has absorbed the liquid.
6. Leave covered for 5 minutes and serve with lime wedges.