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Chicken with rice (arroz con pollo)
Fruit and vegetables
1
onion
, peeled, cut into quarters
1
carrot
, peeled, cut in half
1
celery
stalk, trimmed
1
leek
, trimmed
2 cloves
garlic
, peeled
small bunch
parsley
stalks
1
red onion
, peeled, roughly chopped
3
garlic
cloves, peeled, sliced
1 red
chilli
, sliced
1 large
carrot
, scrubbed, cut in half, each half cut into 1cm/½in half moons
250g/9oz ripe
tomatoes
, preferably on the vine, chopped
1 red
pepper
, cut in half, seeds removed, chopped
40g/1½oz chopped
fresh coriander
leaves, plus extra to serve
1½-2
limes
, plus 1 extra
lime
, cut into wedges, to serve
Cooking ingredients
2 fresh
bay leaves
2 tbsp
olive oil
1 tsp
cumin
seeds
½ tsp
smoked paprika
Meat, fish and poultry
1 roast chicken carcass, meat removed, or strippd chicken leg and thigh bones (see below)
600g/1lb 5oz cooked leftover
chicken breast
and leg or thigh meat, shredded, or 1 chicken carcass, cooked, meat shredded, carcass reserved (see above)
Other
1 litre/1¾ pints cold water
1 x 330ml/11½fl oz bottle
lager
400g/14oz
long-grain rice
200g/7oz
peas
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