Seco de Pollo

Ingredients

• Chicken thighs (2 pounds, skinless and boneless)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Fresh coriander (1 cup, chopped)
• Beer (1 cup (preferably a light lager))
• Carrots (2 medium, sliced)
• Potatoes (2 medium, diced)
• Peas (1 cup, fresh or frozen)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Season the chicken thighs generously with salt and black pepper.
2. In a large pot, heat the olive oil over medium heat. Add the seasoned chicken thighs and cook for about 5-7 minutes, browning them on all sides. Once browned, remove the chicken from the pot and set aside.
3. In the same pot, lower the heat slightly and add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
4. Add the chopped coriander to the pot and continue to cook for another minute, allowing the flavors to meld.
5. Return the browned chicken to the pot and pour in the beer. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
6. After 20 minutes, add the sliced carrots, diced potatoes, and peas to the pot. Stir gently to combine and cover the pot. Continue to simmer for another 20 minutes, or until the vegetables are tender and the chicken is cooked through.
7. Taste and adjust seasoning with additional salt and pepper if needed.
8. Serve the Seco de Pollo hot, accompanied by a side of fluffy rice or crusty bread to soak up the delicious sauce.