Peruvian Arroz con Pollo

Method

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1. 1Rub the chicken with salt, pepper and cumin. Heat the oil in a wide heavy pot and brown the chicken on both sides for 8-10 minutes until golden, then set aside.
2. 2Blend the cilantro and spinach with 1/2 cup water to a smooth, deep-green purée.
3. 3Cook the onion in the chicken fat for 5-6 minutes until soft. Add the garlic and chili paste for 2 minutes, then the cilantro purée, and cook for 3-4 minutes until it darkens and smells fragrant.
4. 4Return the chicken, add the stock, cover and simmer gently for 20 minutes. Lift the chicken out again, measure the liquid and top it up to 3 cups if needed.
5. 5Bring the liquid to a boil, add the rice, carrot, red pepper and salt and stir once. Lay the chicken on top, cover and cook on the lowest heat for 15 minutes.
6. 6Scatter the peas and corn over the rice, cover and cook for 5 minutes more. The rice should have absorbed all the liquid and be tender.
7. 7Take off the heat, place a clean towel under the lid and rest for 10 minutes. Meanwhile slice the red onion thinly and toss with lime juice and salt for a quick salsa criolla, and serve it with the rice and chicken.