Aguadito de Pollo

Rinse 300 g of rice until the water runs clear. Finely dice the onion, mince the garlic, dice the potatoes and carrot into cubes, and blend the cilantro together with 150 ml of chicken stock into a green paste.

Heat 2 tbsp of vegetable oil in a large pot. Sear 700 g of chicken thighs for 2–3 minutes on each side, just until lightly golden, then transfer to a plate.

In the same pot, sauté the onion for 4–5 minutes until translucent. Add the garlic, yellow aji paste, and cumin, and cook for 1 minute, then stir in the green cilantro paste.

Return the chicken thighs to the pot, pour in the remaining chicken stock, bring to a boil, and simmer covered over low heat for 20 minutes.

Add the potatoes, carrot, and rinsed rice. Cook for 15 minutes, stirring occasionally so the rice doesn't stick to the bottom.

Add the green peas and corn and cook for another 5–7 minutes, until the rice, potatoes, and carrot are completely tender and the chicken is heated through. Season with salt and black pepper to taste.

Remove the pot from the heat, let the aguadito rest for 5–10 minutes, and serve hot.