Peruvian Arroz Con Pollo

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1. 1Step 1: Chop the ends of the cilantro off where the leaves start. Wash well, and pat dry. In a small processor or blender, pulse the cilantro with a bit of water. Add enough chicken broth to the slurry to bring the total liquid to the required amount in your rice instructions (2 cups for basmati). Set aside.
2. 2Step 2: Sear the chicken in a bit of hot oil until golden brown; set it aside.
3. 3Step 3: Sauté the onion until translucent, then add the garlic, cumin, and ají amarillo paste. Sauté an additional 1-2 minutes until fragrant.
4. 4Step 4: Add the beer to the very hot pan, scraping to loosen the browned bits. Reduce by about half.
5. 5Step 5: Add the chicken back into the pan, along with the broth-cilantro mixture. Simmer 10-15 minutes covered.
6. 6Step 6: Add the rice, vegetables (carrots, bell pepper, peas), and salt and pepper. Stir to work the rice down into the liquid. Replace the cover, and cook on low heat until rice is done (20 minutes for basmati). Adjust seasoning, and garnish with additional cilantro. Fluff with a fork.
7. 7Step 7: Enjoy!