In a large pot, brown the chicken pieces. Remove and set aside.

In the same pot, sauté the onion and garlic until softened.

Add the Aji Amarillo paste and turmeric powder, and cook for another minute.

Return the chicken to the pot. Add the rice and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the rice is cooked.

Stir in the chopped cilantro and parsley. Season with salt and pepper to taste.

Serve hot.