Rice with Peruvian chicken "thermomix"

Skip and fry chicken thighs into hot oil. Reserve

Licking the cilantro leaves and the chili with 100 gr of water 10 sec / Speed ​​7. Lower the remains of the walls and bind 10 sec / Speed ​​10. Book

Without washing the glass, putting the onion and garlic, add the oil and 5 gr of salt, chop 5 sec / speed 5, then sofreir 5 min / 120ºC / Speed ​​Spoon without beaker

Add the cilantro with liquefied yami and cook 5 min / 120ºC / Speed ​​spoon without beaker and with basket for evaporate

Add beer, 500 gr of warm water and the rest of the salt. Check the flavor, should be a bit salty

Put the rice in the basket, wash it and then cook 20 min / 100ºC / Speed ​​4, removed from time to time the rice with the spatula

Empty the rice in the varoma container by spreading it, placing the chicken thighs and the pepper strips, do with the spatula a few small spaces between the rice to pass the steam

The butterfly on the bottom of the varoma also helps us for steam

In the basket, we place the peas and corn while we finished cooking the rice in the varoma of 15 to 20 min / Varoma / Speed ​​3, verifying the cooking of rice and if there is enough water in the glass

Once the cooking is finished, add peas and corn cooked already tanned in the varoma