Coriander (or parsley) green rice

Directions

1. In large saucepan, stir-fry chicken with salt and pepper in hot oil for 10 minutes

2. Remove from pan and keep warm. In same oil, stir-fry garlic, onions, chili peppers, cumin, bell pepper, green peas and, after a few minutes, add coriander, pisco and beer

3. Return chicken to saucepan, pour over 1 cup of bouillon, cover tightly, and simmer until tender (duck or pork, 1 hour, beef or chicken 1/2 hour). Remove duck again and put aside

4. Add rice to saucepan, add remaining bouillon making sure liquid is almost 1 inch below level of other ingredients and season to taste

5. Stir and bring to a boil, cover and cook over very low heat for 15 minutes. Uncover saucepan, place pieces of chicken carefully on top of rice and cook another 5 minutes uncovered to allow meat to warm up and rice to dry.

6. Serve rice, topped with pieces of duck and garnish with strips of bell pepper and parsley or lettuce leaves and slices of tomato.

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