Epic Peruvian Chicken & Rice with Zesty Green Sauce

Season the chicken thighs with paprika, cumin, garlic powder, turmeric, salt, and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken until golden brown, about 4–5 minutes per side. Remove and set aside.
2. Sauté the Vegetables:

In the same skillet, add the onion, bell pepper, and garlic. Sauté until softened and fragrant, about 3–4 minutes.
3. Cook the Rice:

Add the rice to the skillet and stir to coat it with the flavors. Pour in the chicken stock and bring to a simmer. Nestle the chicken thighs back into the skillet on top of the rice. Cover and cook on low heat for 20 minutes or until the rice is tender and the chicken is fully cooked.
4. Add the Peas:

Stir in the peas during the last 5 minutes of cooking to heat them through.
5. Make the Green Sauce:

Blend all the sauce ingredients in a food processor or blender until smooth. Adjust seasoning with salt and lime juice.
6. Serve:

Plate the chicken and rice and drizzle generously with the zesty green sauce. Garnish with fresh cilantro.
Serving and Storage Tips