Seco de Pollo

Rub the chicken thighs with salt and black pepper and let them sit for 15 minutes at room temperature.

Rinse the rice, add 600 ml of water, season lightly with salt and cook covered over low heat for 15–18 minutes; turn off the heat and let it stand for another 5 minutes.

Heat the oil in a heavy pot over medium heat. Sear the chicken thighs for 3–4 minutes on each side until golden brown, then transfer to a plate.

In the same pot, sauté the red onion for 5 minutes until soft. Add the garlic and ají amarillo paste and cook for another 2 minutes, stirring constantly.

Blend the cilantro with 150 ml of chicken stock until you get a smooth green purée. Pour it into the onion base and simmer for 5 minutes until the sauce darkens and thickens.

Return the chicken to the pot, pour in the chicha de jora and the remaining chicken stock. Add the carrots and green peas, bring to a boil, cover and simmer over low heat for 35–40 minutes, until the chicken is tender and the sauce has thickened.

Warm the white beans separately for 5–7 minutes with a few spoonfuls of sauce from the pot, without letting them boil hard.

Taste the seco and adjust with salt and black pepper if needed. Serve the hot chicken with its green sauce alongside the rice and white beans.