This is a Peruvian recipe that I learned from watching a couple different times from different Peruvian ladies. Neither had recipes, so this is my first time trying to get it into recipe form.
1/2 onion
1 to 2 garlic cloves
1/2 bag of spinach
1 bunch of cilantro
1 TBL of chicken bouillon
1 - 2 tsp of Cumin
1 tsp Oregano
1/2-1 tsp of pepper
5 - 6 cups of water
4 cups of Rice
1 to 2 lbs of chicken
1 cup of diced carrots
frozen peas (optional)
Brown chicken in large skillet. I usually use olive oil, fresh garlic, and lightly salt/pepper. While browning chicken I put 1 cup of water in my blender with the following ingredients: onion, garlic, washed spinach, cilantro, bouillon, cumin, oregano, & pepper. Blend well. Once blended you should have 2 cups of very green liquid. Add remaining water so that you have 6 cups total. Put rice in large skillet with the chicken. Chicken does not need to be fully cooked. Pour green sauce over rice and chicken. Stir & put in the carrots. Cover for 20 minutes. Be careful! This tends to burn quickly. Most Peruvians will put in the frozen peas just a few minutes before serving, just to get warm.
FREEZER MEAL INSTRUCTIONS:
Thaw green liquid. Be careful, I am afraid this will leak. Place chicken in large skillet with rice. Pour liquid over rice and chicken and cook on low for 20 minutes. Stir periodically so that it won't burn.
When I make this I usually use the other 1/2 of bag of spinach and make a spinach salad to go with.
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