Peruvian-Style Spiced Chicken with Bacon, Creamy Jalapeño Sauce &Amp; Loaded Rice

This vibrant dish brings together tender, spiced chicken cutlets, crispy bacon and a zesty creamy sauce with a kick. The loaded rice-studded with tomato, scallions and lime-makes the perfect bed for all the bold flavors.

Inspired by Peruvian roast chicken and its iconic green sauce, this recipe uses a quick pickled jalapeño and a creamy mayo-sour cream blend to create a sauce that’s tangy, spicy and utterly addictive. It’s a complete meal that’s ready in under an hour.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

12 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 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 green tops. Thinly slice the jalapeño into rounds, removing the ribs and seeds if you prefer less heat. Zest the lime, then cut it into quarters. 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. Stir in 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, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Microwave for 30 seconds, then set aside to pickle, stirring occasionally. Heat a medium dry pan over medium-high heat. Add the bacon and cook, turning occasionally and adjusting the heat if it browns too quickly, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop it.
4. Pat the chicken 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 its pickling liquid (reserve the liquid). Set aside a few 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 chicken. Squeeze the remaining lime juice over the chicken. Drizzle everything with the creamy salsa verde sauce. Garnish with the chopped bacon, remaining scallion greens and as many reserved jalapeño rounds as you like. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for fajita spice blend?

Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder and a pinch of cayenne.

How do I make this dairy-free?

Use dairy-free sour cream and mayonnaise and substitute the butter with oil or vegan butter.