Start by marinating the chicken. In a medium bowl, combine all the ingredients for the marinade: garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper. Whisk them together until well blended. Reserve about a quarter of this marinade for later use in basting. Add the chicken to the bowl and mix thoroughly until every piece is coated in the marinade. Cover the bowl and refrigerate for at least one hour, or overnight for deeper flavor.
When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF. This is also a great time to start preparing the rice, if that’s how you plan to serve the chicken.
To grill the chicken, place each piece on the grill and cook for approximately five to seven minutes per side. You want them to reach an internal temperature of 165ºF. Halfway through cooking, brush the chicken with the reserved marinade to enhance the flavor.
If you prefer baking, place the marinated chicken on a foil-lined baking sheet and bake for about thirty minutes, or until they reach the same internal temperature. Again, don’t forget to brush with the reserved marinade during the cooking process.
While the chicken cooks, let’s make the rice. Rinse the jasmine rice under cold water until it runs clear. Soak it for ten to fifteen minutes, then drain. In a pot, melt some butter or heat oil over medium heat. Add diced onion and sauté until soft. Add the minced garlic and sauté for another minute.
Add the soaked rice to the pot and stir for about one minute until it’s fragrant. Then, pour in the chicken stock and bring to a boil. Once boiling, cover the pot with a lid and reduce the heat to low. Let it simmer for about fifteen minutes.
After fifteen minutes, stir in the frozen peas and cover again. Let the rice rest for an additional five to ten minutes to allow the flavors to meld. Fluff the rice with a fork before serving, and make sure it’s light and fluffy.
Now, let’s prepare the green sauce! In a blender, combine cilantro, the remaining garlic, jalapeños, mayonnaise, sour cream, olive oil, and fresh lime juice. Blend until smooth and creamy. Taste and season with salt and black pepper as needed.
Finally, to serve, divide the rice mixture onto plates. Top with the grilled or baked chicken and drizzle generously with the green sauce. Enjoy your delicious creation!
