Instructions

• Heat 2 tablespoons olive oil in your skillet over medium heat. You wanna wait till it’s nice and warm before tossing in the onion.
• Add the chopped onion, cook ’til it looks translucent and soft, about 5 minutes. You’ll smell that sweet aroma building.
• Stir in the garlic, cumin, paprika, and turmeric. Let it cook about a minute until it smells real fragrant. Keep an eye so the garlic don’t brown too fast.
• Pop in the chicken thighs and season ’em with salt and pepper. Cook ’em until browned on both sides, roughly 6 to 8 minutes. This gives a nice sear and locks in juices.
• Mix in the rice and toast it for 1 to 2 minutes till it starts looking a lil’ nutty. This step adds a good texture and flavor dimension.
• Pour in the chicken broth then crank heat to bring it all to a boil. Once it boils, cover the pot and reduce heat to simmer. Let it cook for 18 to 20 minutes until rice is tender and broth is all soaked up.
• Stir in frozen peas and cilantro, cook another 2 minutes just to warm ’em through. Then get the pot off heat and let everything settle.
• For the green sauce, blend the mayo, sour cream, jalapeño, cilantro leaves, garlic, and lime juice until smooth. Dollop this on top when you serve up your chicken and rice. Dang, that sauce adds a fresh kick y’all gonna remember!