Spicy Peruvian Chicken with Garlic Rice and Creamy Jalapeño Sauce

This vibrant dish brings the bold flavors of Peru right to your kitchen. Tender chicken cutlets are seasoned with a smoky fajita spice blend and pan-seared until golden, then served over a bed of garlicky rice loaded with fresh tomatoes, scallions and a squeeze of lime. The real showstopper is the creamy sauce-made with sour cream, mayonnaise and pickled jalapeño-that adds a tangy, spicy kick to every bite.

Perfect for a quick weeknight dinner, this recipe comes together in just 30 minutes but tastes like it simmered all day. The rice is cooked with chicken stock concentrate and garlic for extra depth, while the sauce can be drizzled over everything or used as a dip. Serve it with extra lime wedges and enjoy a taste of Latin America 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Mince or grate the garlic. Trim and thinly slice the scallions, separating white and green parts. Dice the tomato. Cut the lime into wedges. Thinly slice the jalapeño (remove seeds for less heat).
2. In a small bowl, combine the sour cream, mayonnaise, half the minced garlic and a squeeze of lime juice. Stir in half the sliced jalapeño (to taste). Season with salt and pepper. Set aside.
3. In a small pot, combine the jasmine rice, chicken stock concentrate, remaining minced garlic and 1 cup water. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. While rice cooks, pat the chicken cutlets dry with paper towels. Season both sides with fajita spice blend, salt and pepper.
5. Heat a drizzle of oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a cutting board and let rest for a few minutes, then slice.
6. Stir the diced tomato, scallion whites and a squeeze of lime juice into the cooked rice. Season with salt and pepper.
7. Serve the sliced chicken over the loaded rice. Drizzle with the creamy jalapeño sauce and garnish with scallion greens and remaining jalapeño slices. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati. Adjust cooking time according to package instructions.

What can I use instead of sour cream?

Greek yogurt works well as a substitute for sour cream in the sauce.

How do I store leftovers?

Store chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.