Chicken Marinade:

• 1.5–2 lbs chicken (thighs, breasts, or any cut)
• 2–3 cloves garlic, minced
• 2 tbsp lime juice or white vinegar
• 2 tbsp oil (olive oil, avocado oil, or vegetable oil)
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Green Sauce:

• 1 cup fresh cilantro leaves, packed
• ½ cup mayonnaise (full-fat)
• ¼ cup sour cream (or Greek yogurt as substitute)
• 2 jalapeño chiles, roughly chopped (seeds removed for less heat)
• 2 cloves garlic
• 1 tbsp olive oil (extra virgin preferred)
• 1 tbsp fresh lemon or lime juice
• Kosher salt and freshly ground black pepper to taste

Peruvian Yellow Rice:

• 1 cup jasmine rice (or long-grain rice such as basmati)
• 1 tbsp butter or oil
• ¼ cup onion, diced (yellow or white)
• 2–3 garlic cloves, minced
• 1 tsp turmeric
• ¼ tsp ground cumin
• ¼ tsp onion powder
• ¼ tsp salt
• ¼ tsp pepper
• 2 cups chicken stock
• 1 cup frozen peas