Peruvian Chicken and Rice (Arroz con Pollo Peruano)

Pat chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crispy, then flip and cook for another 3-4 minutes. Remove chicken from the pot and set aside.

Reduce heat to medium. Add diced red onion to the pot and cook for 5 minutes until softened. Add minced garlic and aji amarillo paste, cooking for 1 minute until fragrant.

Stir in the rinsed rice, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, stirring constantly, to lightly toast the rice.

Pour in the chicken broth and beer, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.

Return the seared chicken thighs to the pot, nestling them into the rice mixture. Cover the pot tightly and reduce heat to low. Cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

Remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to steam and become fluffy.

Stir in the frozen peas and chopped cilantro. Fluff the rice gently with a fork. Serve immediately.