For the Chicken and Marinade:

• 2 lb (900 g) bone-in, skin-on chicken thighs and/or drumsticks
• 3 tbsp olive oil
• 3 tbsp lime juice (about 2 limes)
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

For the Arroz con Pollo:

• 3 tbsp vegetable oil (or neutral oil)
• 1 large red onion, finely diced
• 3 cloves garlic, minced
• 1 cup Peruvian ají amarillo paste (or 2–3 tbsp if using concentrated paste, adjusted to taste)
• 1/2 cup cilantro leaves, tightly packed
• 1/4 cup flat-leaf parsley (optional, for color and flavor)
• 1/4 cup chicken broth or water (for blending herbs)
• 2 1/2 cups long-grain rice (ideally jasmine or basmati, rinsed until water runs clear)
• 3 1/2–4 cups chicken broth (low sodium, warmed)
• 1 cup beer (pale lager) or additional chicken broth
• 1 1/2 cups frozen peas, thawed
• 1 cup diced carrots (fresh or frozen)
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips (optional but colorful)
• 2 bay leaves
• 1/2 tsp ground cumin (optional)
• Salt and black pepper to taste

For the Peruvian Green Sauce (Ají Verde):

• 1 cup packed cilantro leaves and tender stems
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1–2 fresh jalapeños or serrano peppers, seeded for less heat (or leave some seeds for spicy)
• 1–2 tbsp ají amarillo paste (optional but authentic)
• 2 cloves garlic
• 2–3 tbsp lime juice (to taste)
• 2–3 tbsp extra-virgin olive oil
• 2–3 tbsp grated Parmesan cheese (optional, gives body and umami)
• 1/4 tsp ground cumin
• Salt and black pepper to taste
• 1–2 tbsp water, as needed to adjust consistency

To Serve:

• Lime wedges
• Fresh cilantro leaves, chopped
• Extra green sauce on the side