~6 chicken thighs, de-boned and in pieces
1 large onion (tiny)
garlic(about a clove for the chicken and 2 for when frying the onions)
1/2 cup cilantro
4 cups of spinach
1 tsp of aji (you can try using some strips of bell yellow or orange pepper)
1 cup of peas
1/2 cup of carrots (cut carrot into 4 strips, then into tiny pieces)
3 cups of cooked long grain rice
1 cube chicken bouillon
salt, pepper (to taste) and cumin (about a tsp)
Blend the cilantro and spinach in a blender with about a cup of water (don't use too much water or the sauce will be too watery)
season the chicken thighs with salt, pepper, cumin and some garlic and cook them in a pan with some oil. take the chicken out and fry in the same oil the onion. Once onions are slightly cooked, add the garlic, some more cumin, and pepper. Then add the spinach, cilantro, carrots and bouillon. Cover and cook until carrots are soft. Then add the peas, and cook for a little it more and add salt to taste if needed. Then mix in the already cooked rice. Let it cook a little more to meld the flavors