Step 1: Marinate the Chicken

In a medium bowl, combine the minced garlic, lime juice (or white vinegar), oil, cumin, smoked paprika, salt, and pepper. Whisk well to ensure all the ingredients are thoroughly combined. Reserve about ¼ of this marinade in a separate small bowl; this will be used for brushing the chicken later during cooking to amplify the flavor. Add the chicken to the bowl with the remaining marinade. Toss the chicken pieces until they are evenly coated with the marinade. Place the bowl in the refrigerator and allow the chicken to marinate for at least 1 hour. For the best flavor, marinate overnight. This allows the spices and flavors to penetrate deep into the chicken.

Step 2: Prepare the Peruvian Yellow Rice

Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. After rinsing, soak the rice in water for 10-15 minutes, then drain the water thoroughly. This step helps to soften the rice and promotes even cooking.

In a medium-sized pot with a lid, melt the butter/oil over medium heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the drained rice to the pot along with the turmeric, cumin, onion powder, salt, and pepper. Stir the rice and spices together for about 1 minute, allowing the rice to toast slightly and become fragrant. This step enhances the flavor of the rice. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, stir in the frozen peas, cover the pot again, and let it rest for 5-10 minutes, allowing the peas to heat through and the rice to fully absorb the remaining liquid. Fluff the rice with a fork before serving.

Step 3: Cook the Chicken

Grilling Method:

Preheat your grill to medium-high heat. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This will help the chicken cook more evenly. Place the chicken on the preheated grill and cook for approximately 5-7 minutes per side, depending on the thickness and cut of the chicken. The chicken should reach an internal temperature of 165ºF (74ºC). Halfway through the cooking process, brush the chicken with the reserved marinade to add another layer of flavor. Ensure the chicken is cooked through, with no pink remaining inside.

Baking Method:

Preheat your oven to 450ºF (232ºC). Line a baking sheet with foil for easy cleanup. Place the marinated chicken on the prepared baking sheet. Bake for approximately 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through the cooking time to enhance the flavor. Ensure the chicken is cooked through, with no pink remaining inside.

Step 4: Make the Green Sauce

In a blender or food processor, combine the fresh cilantro leaves, mayonnaise, sour cream, roughly chopped jalapeño chiles, garlic, olive oil, and lemon or lime juice. Pulse the ingredients until the sauce is smooth and creamy. Taste the sauce and adjust the seasoning with salt and pepper as needed. If you prefer a smoother sauce, you can blend it for a longer time. For a spicier sauce, add more jalapeño chiles.

Step 5: Assemble and Serve

Divide the Peruvian yellow rice among the serving plates. Place the grilled or baked chicken on top of the rice. Generously drizzle the creamy green sauce over the chicken and rice. Garnish with additional cilantro or a wedge of lime, if desired. Serve immediately and enjoy!