Generously salt and pepper your chicken, sear on each side in neutral oil (we used avocado oil), and remove from the pan

Sautee onions until fragrant, add in garlic and sautee until fragrant, then add aji amarillo, and sautee for about 4 minutes.

Add in pureed cilantro and sautee until a deep, dark green

Add in beer and reduce by about half. Add Salt and Pepper

Return chicken with any juices to pan and about half of the chicken stock. Cover pot and let chicken cook through, about 10 minutes

Once chicken is cooked through, remove and add in the rest of your chicken stock and any additional water to have enough liquid to cook your rice (based on package instructions)

When rice is about 5 minutes from being finished, add in peppers and onions. Re-cover

After 5 minutes, add in frozen peas and stir well. Adjust salt and pepper to taste and return chicken to pot

Serve with Peruvian salsa criolla