Name: Peruvian coriander rice
Eaten in: Peru (duh!)
I am notorious for shunning multi-steps recipes because in my experience, the results have often failed to justify all the extra effort. Nevertheless, when I decided to make this peruvian rice recipe, I put my heart to the task and it changed me. This was simply the most delectable new recipe I have made in a while. Layers of layers of flavors turned eating this dish into an amazing, almost sensual sensory experience and all the different steps and ingredients contributed equally. The pisco, the peppers, the parsley, the broth, individually, unremarkable on their own, but combining them in the order used in that rice dish was everything. I used parsley instead of coriander, in what I believe was a lighter version of the dish. I will definitely make it again. Full throttle.
Peruvian coriander rice Recipe
Print recipe| Serves | 6-8 |
| Prep time | 15 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 1 hour, 45 minutes |
Ingredients
- 1 chicken, or duck, pieces of beef or pork
- 2 Medium onions (minced)
- 2 tomatoes (sliced)
- 4 cloves garlic (minced)
- 2 yellow chili peppers (seeded, deveined and cut in shreds)
- 1/2 cup coriander leaves (mashed)
- 1 bottle dark beer
- 1 glass pisco
- 1 1/4 cup green peas
- 1/2 cup oil
- 2 red bell peppers (1 minced and 1 sliced in julienne to garnish)
- 3 cups rice
- 4 cups chicken or beef bouillon
- 1 bunch flat leaf parsley
- salt, pepper, cumin to taste
- lettuce leaves
Directions
| 1. | In large saucepan, stir-fry chicken with salt and pepper in hot oil for 10 minutes |
| 2. | Remove from pan and keep warm. In same oil, stir-fry garlic, onions, chili peppers, cumin, bell pepper, green peas and, after a few minutes, add coriander, pisco and beer |
| 3. | Return chicken to saucepan, pour over 1 cup of bouillon, cover tightly, and simmer until tender (duck or pork, 1 hour, beef or chicken 1/2 hour). Remove duck again and put aside |
| 4. | Add rice to saucepan, add remaining bouillon making sure liquid is almost 1 inch below level of other ingredients and season to taste |
| 5. | Stir and bring to a boil, cover and cook over very low heat for 15 minutes. Uncover saucepan, place pieces of chicken carefully on top of rice and cook another 5 minutes uncovered to allow meat to warm up and rice to dry. |
| 6. | Serve rice, topped with pieces of duck and garnish with strips of bell pepper and parsley or lettuce leaves and slices of tomato. |
Note
From Peruvian Cooking - Basic recipes
