Let's cook.
Prepare the Aji Verde sauce: In a small bowl, whisk together aji amarillo paste, mayonnaise, lime juice, water, 1/8 teaspoon salt, and 1/16 teaspoon black pepper until smooth. Set aside.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with 1/8 teaspoon salt and 1/16 teaspoon black pepper. Add chicken to the skillet and cook for 5-7 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
Add chopped onion to the same skillet and cook over medium heat for 3-4 minutes, or until softened. Add minced garlic, ground cumin, and turmeric powder, cooking for 1 minute more until fragrant.
Stir in the rinsed rice, ensuring it is well coated with the spices and onion. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
Gently stir in the cooked chicken, frozen peas, and chopped cilantro into the rice. Cover and let stand for 5 minutes to allow the flavors to meld and peas to warm through.
Fluff the rice with a fork. Serve the Peruvian Chicken and Rice hot, drizzled generously with the prepared Aji Verde sauce and garnished with extra fresh cilantro if desired.
Save this recipe so you can find it again.
