Peruvian-Style Rice with Veggies and Chicken

Ingredients

4-5 tbsp vegetable oil
2 chicken breasts, diced into 1" cubes
salt and black pepper to taste
1 1/2 bunches fresh parsley, leaves picked from stems
6 cloves garlic, peeled and coarsely chopped
2-3 green chillies (You could use more, depending on how much heat you can handle. Jalapeno peppers can also be used.)
1 tablespoon Worcestershire sauce (Optional. Can substitute with soya sauce)
1/2 cup orange juice
2 cups uncooked white rice
2 onions, chopped
1 large carrot, peeled and diced
1/2 each of yellow and red capsicum, diced
1/2 cup fresh corn or frozen peas
1/2 cup white wine
3 1/2 cups chicken stock
1 teaspoon freshly ground black pepper

Directions

1. Heat 2 tablespoons of vegetable oil in a large pan. Season the chicken with salt and pepper, and fry in 2 batches until golden brown and crisp, about 15 minutes. Remove the chicken and drain on paper towels.
2. Place the parsley leaves, garlic, chillies, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into a saucepan, bring to a simmer, and cook over low heat until the mixture turns dark green, about 5 minutes.
3. Place the chopped onions into the other pan, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Add the capsicum and saute for a few minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
4. Pour the white wine into the blender and run a few times to rinse off any extra parsley mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat and pour into the pan containing the rice. Stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces, carrots, peas or corn into the pan, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
5. Uncover the pan and allow the dish to rest for 5 minutes before serving.