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

Peruvian cuisine has given us many treasures and this spiced chicken with a creamy, tangy sauce is one of the best. Tender chicken cutlets are seasoned with a fajita spice blend, pan-seared until golden and served over a bed of garlicky rice loaded with fresh tomatoes, scallions and lime zest. The real star? A creamy salsa verde made with mayonnaise, sour cream and pickled jalapeño that adds a bright, spicy kick.

This dish is perfect for a weeknight dinner that feels special. The rice cooks while the chicken sears and the quick-pickled jalapeños come together in the microwave. Everything comes together in about 30 minutes, leaving you with a plate full of bold flavors and satisfying textures.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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 the scallions and thinly slice, separating the white parts from the green tops. Slice the jalapeño into thin rounds, removing the ribs and seeds if you prefer less heat. Zest the lime, then cut it into quarters. Dice the tomato into 1/2-inch pieces.
2. In a small pot, melt the butter over medium heat. Add the scallion whites, the remaining garlic (not the reserved pinch) and 1 teaspoon of the fajita spice blend (use 2 teaspoons for 4 servings). Cook, stirring, until softened and fragrant, about 2-3 minutes. Stir in the rice, chicken stock concentrate, 3/4 cup water (1 1/2 cups for 4) and a pinch of salt. Bring to a boil, then cover, reduce heat to low and 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, 1/4 teaspoon sugar (1/2 teaspoon for 4 servings) 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, 3-5 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; mince the remaining. 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 (add more to taste). If you like extra heat, add a small splash of the pickling liquid in place 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 of 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 jalapeño sauce. Garnish with the remaining scallion greens and reserved jalapeño rounds. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times may vary. Long-grain white rice or basmati are good substitutes. Adjust the water and cooking time according to package directions.

How can I make this dish spicier?

Add more minced jalapeño to the sauce or include some of the pickling liquid. You can also leave the ribs and seeds in the jalapeño slices.

Can I prepare the pickled jalapeño in advance?

Absolutely! The pickled jalapeño can be made up to a day ahead and stored in the refrigerator. It will only get more flavorful.