Season the chicken breast with ½ tsp of salt and ¼ tsp of black pepper. Heat the oil in a large pot over medium heat. Add the chicken and sear on both sides until golden brown, about 4 minutes per side. Remove the chicken from the pot and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until softened and fragrant.

Stir in the diced carrots, cooking them for a minute. Then, add the diced potato, green peas, and yellow pepper (if using). Mix well to coat the vegetables with the aromatic base and cook for 2–3 minutes.

While the vegetables cook, blend the spinach, cilantro, and culantro (if using) with 3 cups (750 ml) of water or chicken broth until smooth.

Return the chicken breast to the pot, along with the rice and green peas. Pour in the blended green mixture and the remaining 3 cups of broth. If using aji amarillo paste, stir it in at this stage for an extra depth of flavor.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, allowing the flavors to meld and the rice to cook thoroughly.

Taste and adjust the seasoning with salt and pepper as needed.

Ladle the Aguadito de Pollo into bowls and serve hot. For an authentic touch, garnish with a few extra cilantro leaves.