Spiced Peruvian Chicken with Garlic Rice and Creamy Cilantro Sauce

Peruvian chicken is beloved for its bold spices and juicy tenderness. This quick stovetop version brings all those vibrant flavors to your kitchen in under 30 minutes. Chicken cutlets are seasoned with a smoky fajita spice blend, then pan-seared until golden and cooked through. The result is succulent, spiced meat that pairs perfectly with the loaded rice.

The rice is anything but plain: jasmine rice is cooked with garlic, chicken stock concentrate and finished with fresh diced tomatoes, sliced scallions and a squeeze of lime. But the real star is the creamy cilantro sauce-a blend of sour cream, mayonnaise, cilantro, lime juice and pickled jalapeño for a tangy, slightly spicy kick. Drizzle it over the chicken and rice for a restaurant-quality meal at home.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a small pot of water to a boil. Add the jasmine rice and cook until tender, about 15 minutes. Drain and set aside.
2. While the rice cooks, prepare the sauce: In a small bowl, combine sour cream, mayonnaise, half the cilantro (finely chopped), juice from half the lime and half the jalapeño (minced, seeds removed for less heat). Season with salt and pepper. Stir well and set aside.
3. Season the chicken cutlets on both sides with the fajita spice blend, salt and pepper.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and let rest.
5. In the same skillet, add a little more oil if needed. Mince the garlic and cook for 30 seconds until fragrant. Add the cooked rice, remaining jalapeño (sliced) and chicken stock concentrate. Stir to combine and heat through.
6. Dice the tomato and slice the scallions. Stir the tomato and scallions into the rice. Squeeze the remaining lime juice over the rice and season with salt and pepper.
7. Slice the chicken. Serve the rice on plates, top with sliced chicken and drizzle with the creamy cilantro sauce. Garnish with remaining cilantro leaves.

Recipe Tips

FAQ

Can I use a different cut of chicken?

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

What can I substitute for fajita spice blend?

A mix of chili powder, cumin, garlic powder and smoked paprika makes a good substitute.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends and stock concentrate to be sure.