Chicken Breast Pollo Guisado En Coco Y Aji Criollo

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the diced chicken and shallot to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Once the chicken has browned, add the garlic to the pan and cook for 1 min, then pour in the coconut milk and water for the sauce (see pantry for amount).

Stir in the chicken stock paste and parsnip. Bring to the boil, cover with a lid, then lower the heat and simmer until the parsnip is tender, 10-12 mins.

Once the parsnip is tender, remove the lid, stir and simmer for another 5 mins until the sauce has thickened and the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, squeeze half the lime juice into a bowl and add the sugar and olive oil for the salsa (see pantry for both amounts).

Season with salt and pepper, stir together, then stir in the tomato. Set aside.

Once the stew is cooked, stir in the green chilli paste and half the Amarillo chilli paste. Squeeze in the remaining lime juice. 

Taste and add salt and pepper to the stew if you feel it needs it. Add a splash of water if it's a little too thick.