A simplified version using pre-blended cilantro paste and boneless chicken.
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Season the chicken pieces with salt and pepper, then heat oil in a large pot or Dutch oven over medium-high heat.
Sear the chicken until browned on all sides, then remove the chicken from the pot and set aside.
In the same pot, sauté the diced onion until translucent, then add the minced garlic and Aji Amarillo paste for 1 minute.
Stir in the cilantro paste and cook for 2 minutes until fragrant and slightly darkened in color.
Add the dry rice to the pot and stir well to coat every grain with the cilantro mixture.
Pour in the chicken broth, return the chicken to the pot, and bring the mixture to a boil.
Reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
Gently fold in the frozen peas, carrots, and red bell pepper strips, then cover for 5 more minutes to steam before serving.
