Peruvian Chicken and Rice Skillet (Arroz con Pollo)

Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, until browned on all sides. Remove the chicken from the skillet and set aside.

Reduce heat to medium. Add the chopped yellow onion to the skillet and cook for 5 minutes, until softened. Stir in the minced garlic and aji amarillo paste, cooking for 1 minute until fragrant.

Add the rinsed rice to the skillet, stirring to coat it with the onion mixture. Pour in the chicken broth, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.

Return the browned chicken to the skillet, nestling it into the rice. Reduce heat to low, cover the skillet tightly, and cook for 20 minutes, or until the rice is tender and the liquid is absorbed.

Stir in the chopped fresh cilantro and frozen peas. Cover again and let stand for 5 minutes off the heat to allow the flavors to meld and peas to warm through.

Fluff the rice gently with a fork before serving warm.