Peruvian Chicken and Rice with Green Sauce (Print Version)

# Ingredients:

01 - 1.5-2 pounds chicken thighs or breasts.
02 - 2-3 cloves garlic, minced.
03 - 2 tablespoons lime juice.
04 - 2 tablespoons oil.
05 - 1 tablespoon ground cumin.
06 - 1 teaspoon smoked paprika.
07 - 1 teaspoon kosher salt.
08 - 1 cup fresh cilantro.
09 - 1/2 cup mayonnaise.
10 - 1/4 cup sour cream.
11 - 2 jalapeños, chopped.
12 - 1 cup jasmine rice.
13 - 1/4 cup diced onion.
14 - 1 teaspoon turmeric.
15 - 2 cups chicken stock.
16 - 1 cup frozen peas.

# Instructions:

01 - Mix marinade ingredients, reserve 1/4, coat chicken and refrigerate 1 hour to overnight.
02 - Wash and soak rice, then drain. Sauté onion and garlic with spices.
03 - Add stock, bring to boil, then simmer covered 15 minutes. Add peas and rest.
04 - Grill 5-7 minutes per side or bake at 450°F for 30 minutes until 165°F.
05 - Blend cilantro, mayo, sour cream, jalapeños, and seasonings until creamy.
06 - Plate rice topped with chicken and green sauce.

# Notes:

01 - Can be grilled or baked.
02 - Reserve marinade for basting.
03 - Any cut of chicken works.

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