Arroz Con Pollo Verde

A Peruvian dish, this 'green rice with chicken' is a knock-out for flavour. My husband request this dish regularly and three of my four children love it; the youngest, is the exception, I caught her holding her nose as she ate it for dinner last night.
There is a synergy that comes when cumin and fresh cilantro (called coriander in Europe) are brought together. This dish makes great left-overs, too.

1 large bunch cilantro (2 packets fresh coriander in the UK/Europe), most stems removed
1/4 cup water
2 tablespoons olive oil
1 large green bell pepper, chopped
1 medium yellow onion, chopped
4 cloves garlic, minced
1 and 1/2 pounds boneless, skinless chicken thighs, cut into 1" chunks
2 cups long grain rice
4 cups chicken stock
2 teaspoons cumin powder
1 large potato, peeled and cubed
1 cup fresh green beans, trimmed and cut into 1/4s
1 cup frozen (or fresh) green peas
Salt to taste

1) Whiz the fresh cilantro/coriander with the water in a food processor, to make a 'sauce'-- you should have 1/2 cup. Set aside.

2) Over medium-high heat, saute the green pepper, onion and garlic in the olive oil, until soft. Add in the chicken and continue to cook for just a minute or two, then add in the rice, stir well, then pour in the chicken broth, stir, add the cumin, stir, then the potato, stir.

3) Cover the pot and bring to a simmer, then reduce the heat to medium-low and gently cook the arroz con pollo until the liquid is almost absorbed-- about 20 minutes-- then add in the green beans, frozen peas and cilantro/coriander sauce, stir and cover again. Cook for 15-25 minutes longer, over medium-low heat. When the liquid is absorbed and the rice is tender, the dish is ready. Taste and add salt (I also add cayenne pepper). Serve at once.

Serves 8