In a large mixing bowl, combine chicken and all ingredients for the marinade (listed under red chicken). Mix thoroughly, ensuring you massage the marinade into every part of the chicken pieces - line the top with glad wrap (clear wrap) and put it into the fridge for 3 hours minimum. Overnight is even better.

Once ready to cook; In a fry pan heated to medium-high, sear the chicken pieces on both sides until they are a nice colour. Take them out and put them on a sprayed baking tray. Put them into the oven for 30 mins on 180 degrees.

Begin to wash your rice until the water runs clear. In a rice cooker, add all ingredients as required. Mix well, turn on rice cooker and allow to cook. Once completed and on warm; mix in a tablespoon of butter and allow to sit on warm.

Turn your chicken half way through. Now onto the pico de gallo. Slice both tomatoes in half and remove the centres with a spoon. Leaving only the outside of the tomato. Cut half a red onion and chop finely. In a large bowl, mix the tomato and onion. Add salt and pepper and then lime juice. Place in fridge.

Once the chicken is cooked, take out and allow to rest. In a bowl, add rice, pico de gallo and sour cream. Chop your chicken into slices and use the leftover liquid from the chicken to pour over your bowl. Garnish with coriander (cilantro) and enjoy.