Aguadito de Pollo (Dairy-Free)

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil and heat until shimmering. Add the about 680 g of chicken pieces and brown them on all sides, about 5-7 minutes. Remove the browned chicken from the pot and set aside.
2. 2In the same pot, add the 1 medium onion and 3 cloves of garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
3. 3Stir in the 1 tablespoon of aji amarillo paste and cook for 1 minute, stirring constantly, until fragrant.
4. 4Pour in the 6 cups of chicken broth and bring the liquid to a rolling boil over medium-high heat (204.4°C / 200°C).
5. 5Return the about 680 g of browned chicken pieces to the pot. Add the 1 medium potato, cut into 2.54 cm cubes, the 1 cup of carrots, cut into 1.27 cm pieces, and the 0.5 cup of rice. Stir everything together.
6. 6Reduce the heat to low (121.1°C / 120°C), cover the pot, and let it simmer gently for 30-40 minutes. The chicken should be cooked through (internal temperature of 74°C / 74°C) and the rice should be tender. Stir occasionally to prevent sticking.
7. 7Stir in the 1 cup of peas and the 0.5 cup of chopped cilantro. Cook for another 2-3 minutes, just until the peas are heated through. Season with the 1 teaspoon of salt and 0.5 teaspoon of black pepper.

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