In a large pot, place chicken pieces and cover with 6 cups of water. Simmer for 25-30 minutes until fully cooked and tender. Remove chicken, shred, and set aside, keeping the broth for later use.

In the same pot, add a drizzle of olive oil and sauté diced onion, carrots, and bell peppers over medium heat for 5-7 minutes until softened.

Stir in 1 cup of rice and sauté for another 2-3 minutes until coated with the vegetable mixture.

Add the shredded chicken and reserved broth to the pot, season with cumin and aji amarillo, and let simmer for 20-25 minutes until the rice is tender.

Stir in chopped cilantro and lime juice before serving. Let sit for a few minutes to meld flavors.