Cook the rice in plenty of water until done. Drain and set aside.

Boil the potatoes, peel them, and mash. Set aside.

In a pot, melt the butter and sauté the yellow chili pepper paste. Add the garlic and onion, sauté well, then add the chicken broth.

Add the mashed potatoes and stir to combine. Let it simmer for 2 minutes, then add salt to taste. Set aside.

In another pan, sauté the garlic, onion, red chili pepper paste, and tomato in enough oil until well browned. Add 1 cup (240 ml) of chicken broth and the chicken pieces with salt to taste. Stir and cook until the chicken is fully cooked. Remove from heat when done.