My aunt, Elva del Alamo, used make this recipe for family gatherings. I remember that she used to love making this for us and we loved eating it. It was most delicious. Now I make it for my family.

Serves 6

Ready

• 6 pieces of chicken, leg and thigh
• ¼ cup canola oil, or enough to coat bottom of pot
• 1 green medium sized pepper
• 1 medium yellow onion, chopped
• 1 clove of garlic, chopped
• 1 bunch of cilantro
• 1 yellow chile (aji ammarillo)
• 1 cup + 2 ½ cups water, divided
• 2 ½ cups white rice
• ½ cup peas
• ½ cup corn
• Salt and pepper to taste

Set

• Blender
• Large pot with cover

Go

1. Salt and pepper the chicken.
2. Add green pepper, onion, garlic, cilantro, chile and one cup of water to blender. Blend well.
3. Add oil to pan and fry the chicken over a medium heat just enough to brown the outside.
4. Once brown, pour blended liquid onto the chicken in the pot.
5. When it boils add rice and an additional 2 ½ cups of water, peas and corn. Add salt and pepper to taste. Bring to a boil. Once it boils, cover and turn heat low to simmer for 45 minutes.
6. Serve with Papa a la Huancaina

What you should know

If you don’t like spice remove the seeds from the chili pepper.