Season and sear the chicken. Pat the chicken pieces dry, then season generously with salt and pepper. Heat the oil in your large skillet over medium-high heat and fry the chicken pieces until golden brown on all sides. Remove and set aside — don't let them cool too long, you'll want them back in the pan soon!

Build your flavor base. In the same oil and pan (all those lovely browned bits = flavor!), sauté the minced garlic, diced onion, blended ají amarillo, and blended cilantro over medium heat, stirring frequently, until fragrant and softened — about 4 to 5 minutes.

Return the chicken and add the beer. Nestle the seared chicken pieces back into the pan. Pour in the beer, stir gently, and continue cooking until the chicken is fully cooked through and tender. Remove the chicken pieces once more and keep them warm.

Add the rice and vegetables. Into that glorious green sauce, stir in the rice, green peas, corn kernels, and diced bell pepper. Mix everything together well so every grain gets coated in that beautiful color and flavor.

Cook the rice. Pour in the boiling water, taste and adjust seasoning with salt and pepper, then bring everything to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it cook for 20 minutes, or until the rice is tender and has absorbed all the liquid.

Serve and garnish. Plate the green rice and top with the warm chicken pieces. Garnish with the reserved bell pepper strips for a pop of color. Serve immediately while everything is piping hot!