Chicken Stew

• 1 1/4 cups coarsely chopped fresh cilantro
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1/4 cup water
• 3 garlic cloves
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon hot sauce
• 1/2 teaspoon achiote paste* (sometimes called annatto paste; optional)
• 1 (3- to 3 1/2-pounds) chicken, cut into 8 serving pieces
• 2 tablespoons olive oil
• 1 pound russet (baking) potatoes (about 2)
• 2 cups water
• 1 (12-ounce) bottle beer (not dark)
• 1 cup long-grain white rice
• 3 tablespoons chopped fresh cilantro
• Hot sauce to taste

1. Puree all
2. ingredients in a food processor until smooth.
3. Toss chicken with
4. in a bowl, then marinate, covered and chilled, at least 1 hour.
5. Remove chicken from
6. , shaking off excess, and reserve
7. . Heat oil in a 4- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown chicken in batches without crowding, starting with skin sides down and turning over once, until golden, about 5 minutes per batch. Transfer to a plate.
8. Meanwhile, peel potatoes and cut into 1/2-inch pieces.
9. When all of chicken is browned, pour off all but 2 tablespoons fat from pot. Add reserved
10. to pot and cook over moderate heat, scraping up brown bits, 2 minutes. Add water, beer, potatoes, and rice and simmer, covered, 5 minutes. Add chicken along with any juices accumulated on plate and simmer, covered, until chicken is cooked through and rice is tender, 20 to 25 minutes. Remove from heat and let stand, covered, 5 minutes.
11. Stir in chopped cilantro. Add salt and hot sauce to taste.
12. *Available at Latino markets and some supermarkets.

fresh cilantro, green bell pepper, onion, water, garlic, salt, ground cumin, hot sauce, achiote paste, chicken, olive oil, russet, water, longgrain white rice, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-stew-231503 (may not work)