A rice with chicken with a chiclayan touch and the inevitable squash loche

A tasty chicken rice It should not be missing in any Peruvian home, even less if it has the rich and ancestral loche squash, emblem of the Peruvian north and with a lot of nutritional value, so you cannot miss this recipe from Dew Oyanguren.

Here are the instructions and ingredients to cook it at home.

Ingredients:

• 1 kilo of chicken cut up
• 4 cups of rice
• 4 tablespoons of aji mirasol
• 2 cups whole cilantro (leaves only)
• 1 large onion
• ½ cup peas
• 1 cup of chopped loche squash (you can skip it)
• ½ cup of carrot
• 1 small bell pepper
• A small bottle of dark beer
• 3 garlic cloves
• 1 yellow pepper without seed
• ½ teaspoon of pepper
• ½ teaspoon of cumin
• Salt to taste
• Vegetable oil, the necessary

preparation:

Heat the oil and add the chopped chicken that you previously seasoned with salt, pepper, cumin and garlic. It has to brown for at least 15 minutes. Then, you remove the chicken and reserve it, as it will need to finish cooking for the rest of the preparation. And in that same oil, you brown the onion. On the other hand, blend the cilantro, the yellow pepper without the seed, the garlic and the black beer, and add it to the onion dressing. Let it cook for about 5 minutes and add the carrot and squash, chopped into squares, and the peas. You place the chicken again so that it finishes cooking by covering the pot, and when it is ready, you remove it and add the rice to that liquid. The water should cover the rice, and if there is no liquid add water. Taste the salt before cooking. When it’s ready, you stack it.