Spicy Peruvian Chicken with Loaded Rice and Creamy Salsa Verde

Peruvian roast chicken with green sauce is a gift from Peru that keeps on giving. This version features tender, succulent chicken cutlets seasoned with a fajita spice blend, pan-seared to perfection. The real star is the creamy salsa verde-a tangy, spicy sauce made with pickled jalapeño, lime and a touch of sour cream-that you’ll want to drizzle over everything.

Alongside, enjoy a loaded rice pilaf with garlic, tomatoes, scallions and lime. It’s a complete meal that’s both comforting and exciting, perfect for a weeknight dinner that feels special. Serve with extra pickled jalapeño rounds for those who love heat.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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

Instructions

1. Wash and dry all produce. Peel and mince or grate garlic; set aside a pinch for the sauce. Trim and thinly slice scallions, separating white and green parts. Thinly slice jalapeño into rounds; remove ribs and seeds for less heat. Zest and quarter the lime. Dice tomato into ½-inch pieces.
2. In a small pot, melt butter 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, ¾ cup 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 rounds, juice from half the lime, 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, 3-5 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. In the bowl with reserved garlic, combine mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest and minced jalapeño to taste. For extra heat, add a splash of pickling liquid instead of lime juice. Add water 1 teaspoon at a time until sauce 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, top with chicken and squeeze remaining lime juice over chicken. Drizzle with creamy salsa verde, garnish with remaining scallion greens and reserved jalapeño rounds. 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 reach an internal temperature of 165°F.

What can I substitute for fajita spice blend?

You can make your own blend with chili powder, cumin, garlic powder, onion powder, paprika and a pinch of cayenne. Use about 1 tablespoon.

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.