- 1 rotisserie chicken
- 2 1/2 cups chicken stock
- ¼ cup Tari Hot Sauce-Peruvian - - Amarillo Pepper
- 1 cup long grain rice
- 2 garlic cloves, minced
- ½ red bell pepper, diced
- ½ green pepper, diced
- 1 large onion, diced
- 1 tbsp olive oil
- 1 cup carrots, peeled and diced
- 1 cup peas, I used frozen
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- ½ bunch of fresh cilantro + 2 tbsp water

1. Preheat the oven to 400 degrees.
2. Place the cilantro and add the olive tbsp of water into a blender and blend until smooth, set aside.
3. Place a large skillet over medium/low heat and oil and onion. Once the onion is translucent add the garlic and rice. Stir in the hot sauce, stock, seasonings, cilantro, carrots and peppers. Cook until the rice is cooked and only a little bit of liquid in left in the pan.
4. Turn off heat, stir in the peas and top with the cut up rotisserie chicken.
5. Place in the oven for 15 minutes, the skin should get a little crispy on the chicken.
6. Remove, top with Tari Hot Sauce and enjoy!