Peruvian style rice with chicken

Season the chicken pieces with salt and pepper and sear them in a pan with the oil until they are golden brown on all sides. Remove.

In the same pan, cook the chopped onion and garlic over low heat for several minutes. Add, if available, aji amarillo sauce (Peruvian ingredient).

Crush the coriander leaves with very little water (just enough to make a paste) and add it to the pan where the onion and garlic are cooking. Mix well.

Return the chicken pieces to the pan and add water to cover the chicken. Cook for 20 minutes, counting from the time the water starts to boil.

After 20 minutes, remove the chicken pieces again. Add the chopped carrots, peas, corn and rice (if there seems to be too much water for the amount of rice, remove the excess beforehand) and cook for 15 minutes or until the rice is cooked. Serve the rice with the chicken.