Begin by preparing the marinade for your Peruvian Chicken & Rice with Green Sauce. In a bowl, mix together minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper. Coat the chicken thoroughly with the marinade, ensuring every piece is well-covered. Cover the bowl with plastic wrap and refrigerate for at least one hour.

While the chicken marinates, preheat your grill to medium-high heat or your oven to 450°F (230°C). Ensure that when it comes time to cook the chicken, the heat will create a beautifully charred exterior while keeping the inside juicy.

Once marinated, remove the chicken from the fridge. Grill the chicken for 5–7 minutes per side, or until you achieve nice grill marks and the internal temperature reaches 165°F (75°C) for safety. If baking, place the chicken on a lined baking tray and cook for approximately 30 minutes, monitoring closely to avoid overcooking.

While the chicken is cooking, wash and soak 1 cup of jasmine rice for about 20 minutes. In a medium pot, melt butter over medium heat, then sauté diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Add the drained rice, salt, turmeric, and stir to combine. Pour in 2 cups of chicken stock and bring to a boil.

Reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes. Don’t lift the lid during this time as it will steam the rice perfectly. After simmering, gently fold in 1 cup of frozen peas, cover again, and let it cook for an additional 5-10 minutes.

While the rice finishes cooking, prepare the vibrant green sauce. In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, and olive oil. Blend until smooth and creamy, adjusting seasoning with salt and pepper according to taste.

To serve, plate a generous helping of the fluffy seasoned rice, place the grilled chicken on top, and generously drizzle with the creamy green sauce. Garnish with extra cilantro if desired, and enjoy this delightful meal.