Peruvian Arroz con Pollo

Toss onion and ½ teaspoon table salt in strainer or colander set over bowl. Let stand for 10 minutes. Rinse onion under cold water and pat dry. Combine onion, cilantro, lime juice, pepper, and salt in bowl. (Sarza criolla can be made up to 1 hour ahead.)

Process cilantro and water in blender until cilantro is finely chopped and very loose puree forms, about 1 minute, scraping down sides of blender jar as needed; set aside.

Pat chicken dry and sprinkle both sides with 1½ teaspoons salt and pepper. Heat oil in large Dutch oven over medium heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned, 8 to 12 minutes. Using tongs, flip chicken and brown on second side, about 2 minutes. Transfer chicken to large plate.

Add onion, chile paste, garlic, cumin, and remaining ¾ teaspoon salt to fat left in pot and cook, stirring often, until onion is softened, 5 to 7 minutes. Increase heat to medium-high and add beer, scraping up any browned bits. Cook until mixture is almost dry, 7 to 10 minutes. Stir in cilantro puree and return chicken to pot, skin side up (chicken will be almost entirely above surface of liquid). Adjust heat to maintain simmer, cover, and cook until chicken registers at least 195 degrees, 18 to 20 minutes.

Using tongs, transfer chicken to clean plate and tent with aluminum foil. Transfer cooking liquid and solids to 4-cup liquid measuring cup (you should have about 1½ cups). Add enough broth to measure 3½ cups. Return broth mixture to pot and stir in rice, bell pepper, and carrots. Bring to boil, adjust heat to maintain simmer, cover, and cook until rice is tender, 20 to 25 minutes.

Off heat, stir in peas (browning at bottom of rice is OK). Arrange chicken on top of rice and pour any accumulated juices into pot. Cover and let stand until peas and chicken are warmed through, 5 to 10 minutes. Serve, passing sarza criolla seperately.