Spiced Peruvian Chicken with Loaded Rice and Creamy Jalapeño Salsa Verde

This Peruvian-inspired chicken dish brings together tender, spice-rubbed organic chicken cutlets and a vibrant, loaded rice studded with tomatoes, scallions and lime. The real star is the creamy salsa verde-a tangy, spicy sauce made with pickled jalapeño that adds a bright kick to every bite.

Ready in under 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The chicken is seared until golden and juicy, while the rice cooks with garlic and a hint of fajita spice. A quick-pickled jalapeño does double duty: some goes into the sauce and the rest becomes a zesty garnish.

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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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 later. Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter the lime. Dice tomato into ½-inch pieces.
2. Melt 1 tablespoon butter in a small pot over medium heat. Add scallion whites, remaining garlic and 1 teaspoon Fajita Spice Blend. Cook, stirring, until softened and fragrant, 2-3 minutes. Add rice, chicken stock concentrate, 1¼ cups water and a pinch of salt. Bring to a boil, then 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 small microwave-safe bowl, combine jalapeño slices, juice from half the lime, ¼ teaspoon 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, 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 garnish; mince the rest. To the 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: For extra heat, add a splash of jalapeño pickling liquid instead of lime juice.) Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Stir in diced 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 reserved jalapeño rounds. Serve.

Recipe Tips

FAQ

Can I use regular chicken instead of organic?

Yes, any boneless, skinless chicken cutlets will work. Adjust cooking time as needed for thickness.

What can I substitute for jasmine rice?

Long-grain white rice or basmati rice are good substitutes. Cooking time may vary slightly.

How do I make the sauce dairy-free?

Replace sour cream with a dairy-free yogurt or additional mayonnaise and use a plant-based butter for the rice.