Peruvian-Inspired Spiced Chicken with Creamy Jalapeño Sauce and Loaded Rice

This Peruvian-inspired chicken dish brings together bold spices, tender meat and vibrant sides for a dinner that feels special but is simple enough for a weeknight. The chicken is seasoned with a fajita spice blend and pan-seared until golden, while the rice gets loaded with garlic, tomatoes, scallions and lime zest.

The star of the show is the creamy salsa verde: a tangy, spicy sauce made with mayonnaise, sour cream, pickled jalapeño and lime. Drizzle it over everything for a burst of flavor that ties the whole plate together.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic; set aside a pinch of the minced garlic in a small bowl for the sauce. Trim and thinly slice the scallions, separating the white parts from the greens. Thinly slice the jalapeño into rounds, removing the ribs and seeds if you prefer less heat. Zest the lime, then quarter it. Dice the tomato into ½-inch pieces.
2. Melt 1 tablespoon butter in a small pot over medium heat. Add the scallion whites, the remaining garlic (not the reserved pinch) and 1 teaspoon of the fajita spice blend. Cook, stirring, until softened and fragrant, about 2-3 minutes. Add the rice, chicken stock concentrate, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. In a small microwave-safe bowl, combine the sliced jalapeño, the juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4. Pat the chicken cutlets dry with paper towels. Season all over with the remaining fajita spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board to rest.
5. While the chicken cooks, remove the jalapeño from the pickling liquid, reserving the liquid. Set aside a few jalapeño rounds for garnish, then mince the remaining jalapeño. To the bowl with the reserved garlic, add the mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest and a pinch of the minced jalapeño to taste. (Tip: For extra heat, add a small splash of the pickling liquid instead of or in addition to the lime juice.) Add water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork. Stir in the diced tomato, half the scallion greens, the remaining lime zest, a squeeze of lime juice and as much of the remaining minced jalapeño as you like. Season with salt and pepper. Thinly slice the chicken crosswise. Divide the rice between bowls and top with the sliced chicken. Squeeze the juice from the remaining lime quarter over the chicken. Drizzle everything with the creamy salsa verde, garnish with the remaining scallion greens and reserved jalapeño rounds and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati, but adjust the cooking time and water amount according to the package instructions.

What can I use instead of fajita spice blend?

You can make your own blend with chili powder, cumin, paprika, garlic powder, onion powder and a pinch of cayenne. Use about 1 tablespoon for this recipe.

How do I store leftovers?

Store the chicken, rice and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.