Step 1

*Cook the rice as usual and reserve.

Step 2

*Process the cilantro and spinach leaves in a blender with 2 tablespoons water. Reserve.

Step 3

*Season the chicken with salt and pepper. Heat the oil in a saucepan over high heat, add the chicken, and cook until it has a beautiful golden color, 15 minutes. Transfer to a plate, cover and reserve.

Step 4

*In the same pan saute the onion, garlic and Aji­ Amarillo, stirring for 5 minutes over medium heat. Add the cilantro and spinach leaves mixture, beer, chicken stock, and the chicken pieces.

Step 5

*Cook 15 minutes, season with salt and pepper, cover and cook for 10 minutes longer. Add green peas, carrots, red bell pepper, corn, and cook 10 more minutes.

Step 6

*Add rice, stir very well, and serve with Salsa Criolla.