4 skinless and boneless chicken thighs
Canola Oil
1 cup cilantro puree (recipe follows)
1 medium yellow onion chopped finely
1 tablespoon minced garlic
1 tablespoon ground cumin
1 1/2 cups chicken stock
1/2 cup lager beer (heineken will do)
1/2 cup frozen peas
S & P
1 tablespoon aji panca
1 sweet potato
2 cups white rice
DIrections
1. In a medium pot on medium high, drizzle some oil, add onion, cook for 2 min stirring constantly, add garlic and cumin, cook for another minute, add aji panca, adjust s&p. Separate half the mixture for the cilantro puree. Add chicken, let cook for two minutes.
2. Add cilantro puree, beer and chicken stock, let reduce for 15-20 minutes, or until sauce thickens up. Adjust s&p. Add frozen peas 3 minutes before turning off the heat.
3. Pinch the sweet potato with a fork 5 times. Wrap in towel paper. Cook in microwave for 3 min in high.
Enjoy!
Cilantro Puree
1. In a blender, add two cilantro bunches, 1/2 cup chicken stock, 1/2 cup onion mixture of step 1 above, 1 teaspoon salt. Blend until pureed.
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