"This is an Americanized version of the Peruvian Chicken and Rice dish that is made with Sal de Complemtos. I have adjusted the recipe to use ingredients available in the US, and tweaked up the seasonings to avoid the need for Aji Amarillo sauce which the Peruvians would have and use liberally, but Americans don't have it, and won't put on if you give it to them, but then complain the dish was bland! If you have some and want the dish spicier, just add it on top at the table."
Using large skillet or dutch oven, heat oil, then saute onions about 5 min till translucent,
add garlic and saute 3 min more, then add chicken, tumeroic, salt, chicken stock, yellow pepper (to taste), and rice, bring to boil, add peas, carrots, corn, and sweet red pepper, then cover and reduce to simmer.
Simmer 10 min, stir, if dry, add 2 tbsp more stock then top with pats of butter, put the skillet or dutch oven on a heat diffuser if you have one to allow the rice on the bottom to carmeiize, but keep it from burning.
Stir, if dry add 2 tbsp stock, simmer 5 min more
Stir, if rice done, then serve, if dry, add 2 tbsp stock and simmer 5 min, repeat till rice is done (al dente)
The Peruvians I know served the dish with Aji Amarillo sauce on the side, and it was wonderful.