Peruvian green rice brightened with fresh lime juice and orange zest.
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Season the chicken thighs generously with salt and pepper.
Heat oil in a large pot over medium-high heat and sear the chicken until the skin is golden brown, then remove and set aside.
In a blender, process the cilantro with a splash of the chicken broth until it becomes a smooth green puree.
In the same pot, sauté the onions, garlic, and aji amarillo paste until the onions are translucent and fragrant.
Stir in the rice, coating it with the oil and aromatics for 2 minutes, then add the cilantro puree, remaining broth, lime juice, and orange zest.
Place the chicken thighs back into the pot on top of the rice and bring the liquid to a boil.
Reduce heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
Stir in the peas and carrots, cover for 5 more minutes to steam, then fluff the rice and serve.
