A garlic-heavy version of the Peruvian classic with crispy chicken skin.
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Preheat oven to 400°F. Cut the tops off the garlic bulbs, drizzle with oil, wrap in foil, and roast for 40 minutes until soft. Squeeze the cloves out and mash into a paste.
Season chicken thighs generously with salt and pepper. In a large heavy-bottomed pot or caldero, heat oil over medium-high heat and sear chicken skin-side down until very crispy and golden. Flip and brown the other side, then remove and set aside.
In the same pot, sauté the diced onion until translucent. Add the roasted garlic paste, aji amarillo, and cumin, stirring constantly for 2 minutes to develop flavors.
Blend the cilantro with a splash of the chicken stock until smooth. Pour this green mixture into the pot along with the beer and the remaining chicken stock. Bring to a simmer.
Stir in the rice, ensuring it is evenly submerged. Taste the liquid and add salt if needed; it should taste slightly over-salted to properly season the rice.
Place the chicken thighs back on top of the rice, skin-side up. Reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
Quickly lift the lid to scatter the peas and carrots over the top, then cover again for 5 more minutes until the rice is tender and liquid is absorbed.
Remove from heat and let rest for 5 minutes. Fluff the rice around the chicken and serve immediately.
