A vibrant version featuring Peruvian yellow chili paste and tender chicken thighs.
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Season the chicken thighs generously with salt, pepper, and a pinch of cumin.
Heat oil in a large heavy-bottomed pot or caldero over medium-high heat and sear the chicken skin-side down until golden brown, then remove and set aside.
In a blender, process the cilantro with a splash of chicken broth until it forms a smooth green liquid.
In the same pot, sauté the onions until translucent, then add the garlic, cumin, and aji amarillo paste, cooking for 5 minutes until the oil starts to separate.
Stir in the rice and cook for 2 minutes to toast the grains, then pour in the cilantro mixture, remaining broth, and beer.
Return the chicken pieces to the pot, bring to a boil, then reduce heat to low and cover tightly.
Simmer for 20 minutes, then quickly stir in the peas and carrots, cover again, and cook for another 5-10 minutes until the liquid is absorbed.
Remove from heat and let the rice rest covered for 10 minutes before fluffing with a fork and serving.
