For the Chicken & Rice:

• 1 ½ lbs bone-in, skin-on chicken thighs (or boneless, skinless)
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup cilantro leaves
• ½ cup spinach leaves (optional, for extra greens)
• 1 jalapeño, seeded and chopped
• 2 cups chicken broth
• 1 cup long-grain rice
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup frozen peas
• ½ cup diced carrots
• Juice of 1 lime

For the Peruvian Green Sauce (Aji Verde):

• ½ cup mayonnaise (or Greek yogurt for a lighter option)
• ¼ cup sour cream
• 1 cup cilantro leaves
• 1 jalapeño (or more for extra spice)
• 1 garlic clove
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp grated Parmesan cheese
• Salt, to taste