Peruvian Inspired Chickenand Rice Bowl

In a large bowl, whisk together 2 tbsp olive oil, 1 tsp cumin, 2 tsp paprika, 1 tsp oregano, 1 tsp kosher salt, ½ tsp black pepper, 3 minced garlic cloves, and 2 tbsp lime juice until a smooth marinade forms.

Add the chicken thighs, turning to coat every piece evenly. Cover the bowl with plastic wrap and let the chicken marinate at room temperature for 15–20 minutes.

Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the marinated chicken thighs in a single layer; sear for 3–4 minutes on the first side, then flip and cook an additional 2–3 minutes until lightly browned. Remove the chicken from the pan and set aside while you build the rice.

In the same skillet, add the chopped yellow onion and sauté over medium heat for about 3 minutes, stirring occasionally, until the onion becomes translucent.

Stir in the chicken bouillon, ½ tsp cumin, and 1 tsp turmeric; cook for 1 minute until the spices are fragrant.

Add the minced garlic and sauté for another minute, being careful not to let it brown.

Add the rinsed Jasmine rice, stirring constantly for 2 minutes so the grains are lightly toasted and coated with the aromatics.

Fold in the frozen peas, then pour in 2¼ cups water and sprinkle with ½ tsp salt.

Increase the heat to bring the mixture to a rolling boil, then immediately reduce to a low simmer, cover the skillet, and let it cook for about 2 minutes until the surface steam begins to evaporate.

Return the browned chicken thighs (with any accumulated juices) to the skillet, cover again, and reduce the heat to low. Simmer for 25 minutes, or until the rice is tender and all liquid has been absorbed.

Turn off the heat and let the skillet rest, covered, for 5 minutes before fluffing the rice with a fork.

While the rice cooks, prepare the cilantro jalapeño sauce: place the cubed jalapeños, packed cilantro leaves, 2 garlic cloves, lime juice, mayonnaise, sour cream, sea salt, honey, and olive oil into a tall mixing cup and blend with an immersion blender until smooth.

Prepare the cucumber salad: combine chopped cucumber, sliced cherry tomatoes, thinly sliced red onion, olive oil, apple cider vinegar, salt, and chopped cilantro in a bowl; toss to coat and let sit for 5 minutes.

To serve, divide the chicken‑and‑rice mixture among four bowls, top each with a generous spoonful of cilantro jalapeño sauce, and add a side of cucumber salad.