Cooking Instructions

• Season the bone-in, skin-on chicken thighs with salt and pepper on both sides. Set aside.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add chicken thighs skin-side down, searing for 5–7 minutes until golden brown. Flip and cook for 5 more minutes, then remove and set aside.
• Reduce heat to medium, add chopped onion to the skillet, and sauté for 3–4 minutes until translucent. Stir in minced garlic, cumin, and paprika, cooking for another minute until fragrant.
• Add 1 cup of long-grain rice to the onion and garlic mixture. Toast the rice for 2–3 minutes until slightly translucent.
• Pour in 2 cups of chicken broth and return seared chicken thighs to the pan, skin-side up. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes.
• In the last 5 minutes of cooking, sprinkle 1 cup of peas on top without stirring. Cover again to steam the peas.
• Prepare the green sauce by blending together 1 cup of fresh cilantro, ½ cup of mayonnaise, 1 tablespoon of lime juice, a chopped jalapeño, 1 clove of garlic, and salt and pepper to taste until smooth.
• Once cooked, remove the skillet from heat and let it rest covered for 5 minutes. Fluff the rice with a fork before serving.
• Serve the crispy chicken thighs on a bed of rice, drizzling with green sauce and garnishing with fresh cilantro and lime wedges.