For the Chicken Marinade

• 1.5–2 lbs chicken (thighs or breasts)

• 2–3 cloves garlic, minced

• 2 tbsp lime juice or white vinegar

• 2 tbsp oil

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp kosher salt

• ½ tsp black pepper

For the Green Sauce (Ají Verde)

• 1 cup fresh cilantro leaves

• ½ cup mayonnaise

• ¼ cup sour cream

• 2 jalapeños, chopped (seeds removed for less heat)

• 2 cloves garlic

• 1 tbsp olive oil

• 1 tbsp lime or lemon juice

• Salt & pepper, to taste

For the Yellow Rice

• 1 cup jasmine rice

• 1 tbsp butter or oil

• ¼ cup diced onion

• 2–3 cloves garlic, minced

• 1 tsp turmeric

• ¼ tsp each: cumin, onion powder, salt, pepper

• 2 cups chicken stock

• 1 cup frozen peas