A flavorful Peruvian-inspired chicken dish served with a colorful and aromatic vegetable rice.
Season the chicken with salt and pepper.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Heat oil in a large skillet and sear the chicken until golden brown on both sides.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
In the same skillet, sauté the chopped onion, minced garlic, and cilantro until fragrant.
Stir frequently to prevent the garlic from burning.
Return the chicken to the skillet, pour in the beer, and simmer until the chicken is cooked through.
Cover the skillet to retain moisture and enhance the flavors.
Remove the chicken and keep it warm.
Place the chicken on a plate and cover with foil to keep it warm.
Add the rice, peas, corn, and diced bell pepper to the skillet.
Stir well to combine all the ingredients evenly.
Pour in the water, cover, and cook on medium heat until the rice is tender.
Check occasionally and add more water if needed to prevent the rice from drying out.
Serve the rice on a platter with the chicken arranged on top, garnished with additional cilantro if desired.
Serve immediately to enjoy the dish at its best flavor and texture.
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