Ingredients

• 1 roast chicken carcass
• meat removed
• or strippd chicken leg and thigh bones (see below)
• 1 onion
• peeled
• cut into quarters
• 1 carrot
• peeled
• cut in half
• 1 celery stalk
• trimmed
• 1 leek
• trimmed
• 2 cloves garlic
• peeled
• 2 fresh bay leaves
• small bunch parsley stalks
• 1 litre/1¾ pints cold water
• 2 tbsp olive oil
• 1 red onion
• peeled
• roughly chopped
• 1 tsp cumin seeds
• 3 garlic cloves
• peeled
• sliced
• 1 red chilli
• sliced
• 1 large carrot
• scrubbed
• cut in half
• each half cut into 1cm/½in half moons
• ½ tsp smoked paprika
• 250g/9oz ripe tomatoes
• preferably on the vine
• chopped
• 1 red pepper
• cut in half
• seeds removed
• chopped
• 1 x 330ml/11½fl oz bottle lager
• 400g/14oz long-grain rice
• 200g/7oz peas
• 600g/1lb 5oz cooked leftover chicken breast and leg or thigh meat
• shredded
• or 1 chicken carcass
• cooked
• meat shredded
• carcass reserved (see above)
• 40g/1½oz chopped fresh coriander leaves
• plus extra to serve
• 1½-2 limes
• plus 1 extra lime
• cut into wedges
• to serve

Directions

• For the stock
• using your hands
• break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively
• place the chicken bones into the pan.)
• Add the remaining stock ingredients
• pour over the water
• then bring the mixture to the boil.
• When the liquid is boiling
• reduce the heat until the mixture is simmering
• then continue to simmer
• covered
• for 40-45 minutes.
• Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not
• add boiling water to the stock to make up the difference.)
• Meanwhile
• for the chicken with rice
• heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry
• stirring well
• for 1-2 minutes
• or until the onions have softened and the cumin is fragrant.
• Add the garlic
• chilli
• carrot and smoked paprika
• stir well and continue to fry for 2-3 minutes
• or until the carrots have softened.
• Add the chopped tomatoes and pepper
• then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes
• or until the sauce has thickened.
• Add the lager
• stir well
• then bring the mixture to the boil.
• Add the chicken stock and return the mixture to the boil
• then stir in the rice.
• Reduce the heat until the mixture is simmering gently
• then cover the pan and simmer for 25-30 minutes.
• Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes
• or until the rice has absorbed all of the water and is tender.
• Remove the rice from the heat
• then stir in the peas
• shredded chicken
• chopped coriander and the juice of 1½ limes
• (or to taste)
• until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge.