Spiced Peruvian Chicken with Bacon and Creamy Jalapeño Sauce

This vibrant dish takes inspiration from Peruvian flavors, featuring tender chicken cutlets seasoned with a fajita spice blend and pan-seared until golden. The star of the show is the creamy salsa verde, made with mayonnaise, sour cream, pickled jalapeño and fresh lime-a tangy, spicy sauce that brings everything together.

Alongside, you’ll find a fragrant garlic rice loaded with diced tomatoes, scallions and lime zest. Crispy bacon adds a savory crunch, while quick-pickled jalapeño rounds provide a bright, spicy kick. It’s a complete meal that’s both satisfying and full of bold flavors.

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 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. Stir in rice, stock concentrate, 1¼ cups 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. Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
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, 5-7 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 bacon, remaining scallion greens and as many reserved jalapeño rounds as you like. Serve.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for fajita spice blend?

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

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.