For the Chicken & Rice:

• 1 ½ lbs bone-in, skinless chicken thighs (or boneless for faster cooking)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon aji amarillo paste (or 1 teaspoon mild chili paste as a substitute)
• 1 cup fresh cilantro, blended with ½ cup water
• 1 ½ cups long-grain rice (or jasmine rice)
• 2 ½ cups chicken broth
• ½ cup green peas
• 1 red bell pepper, diced
• 1 carrot, chopped
• Juice of 1 lime

For the Peruvian Green Sauce (Aji Verde):

• 1 cup fresh cilantro leaves
• 1 jalapeño (seeds removed for less heat)
• ½ cup Greek yogurt (or mayonnaise for a richer version)
• 1 tablespoon aji amarillo paste (optional, for extra spice)
• 1 clove garlic
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt to taste