Peruvian Chicken and Rice Bowl

1: Add olive oil, seasonings, garlic, and lime juice to a large bowl. Mix to combine.

2: Add chicken, coating all sides. Cover, set aside, and let marinate for 15-20 minutes.

3: Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Add chicken and cook for 3-4 minutes.

4: Flip chicken and cook for an additional 2-3 minutes. Remove and set aside.

5: In the same pan, add onion and sauté for 3 minutes, scraping the bottom of the pan.

6: Add chicken bouillon, cumin, and turmeric. Sauté for another minute.

7: Add garlic and cook for another minute.

8: Add washed rice and mix to combine for 2 minutes.

9: Add peas and mix.

10: Add water and season with salt. Bring to a boil and mix for about 2 minutes.

11: Add chicken and juices. Cover, turn to the lowest setting, and cook for 25 minutes.

12: For the sauce, blend jalapeños, cilantro, garlic, lime juice, mayo, sour cream, sea salt, honey, and olive oil until combined.

13: For the salad, mix cucumber, cherry tomatoes, red onion, olive oil, apple cider vinegar, and chopped cilantro in a bowl.