Peruvian-Style Chicken with Creamy Jalapeño Sauce and Loaded Rice

This Peruvian-inspired chicken dish brings together tender, spice-rubbed chicken cutlets with a vibrant, creamy salsa verde. The sauce gets its kick from pickled jalapeño and tangy lime, making every bite irresistible. Served over garlicky rice loaded with fresh tomatoes, scallions and lime zest, this meal is a fiesta of flavors and textures.

Perfect for a weeknight dinner that feels special, this recipe comes together in under 30 minutes. The pickled jalapeño adds a bright, tangy heat that balances the richness of the creamy sauce. Whether you’re a fan of Latin American cuisine or just looking for a new chicken dinner idea, this dish is sure to become a favorite.

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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

10 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate garlic; place a pinch of garlic in a small bowl and reserve for step 5. Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.
2. Melt 1 TBSP butter in a small pot over medium heat; add scallion whites, remaining garlic and 1 tsp Fajita Spice Blend. Cook, stirring, until softened and fragrant, 2-3 minutes. Add rice, stock concentrate, ¾ cup water and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4. Pat chicken dry with paper towels. Season all over with remaining Fajita Spice Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
5. While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing; mince remaining. To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest and a pinch of minced jalapeño to taste. (TIP: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of or in addition to, lime juice.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice and as much remaining minced jalapeño as you like. Season with salt and pepper. Thinly slice chicken crosswise. Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde; garnish with remaining scallion greens and as many reserved jalapeño rounds as you like. 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. Adjust cooking time and water according to package instructions.

What can I use instead of fajita spice blend?

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

How do I store leftovers?

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