Spicy Peruvian Chicken with Loaded Rice and Creamy Salsa Verde

This Peruvian-inspired chicken recipe brings bold, zesty flavors to your dinner table. Tender chicken cutlets are seasoned with a fajita spice blend and pan-seared until golden, then served over garlicky rice loaded with tomatoes, scallions and lime. The real star is the creamy salsa verde-a tangy, spicy sauce made with pickled jalapeño, sour cream and mayonnaise that ties everything together.

Perfect for a weeknight meal, this dish is both satisfying and vibrant. The pickled jalapeño adds a bright kick, while the rice absorbs all the savory goodness. Serve it family-style and watch everyone go back for seconds.

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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

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) SaltView 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 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. Add rice, stock concentrate, ¾ cup 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.
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 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 remaining scallion greens and as many reserved jalapeño rounds as you like. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice, but adjust the cooking time and water amount according to the package instructions.

How do I store leftovers?

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

Can I make the sauce ahead of time?

Absolutely! The creamy salsa verde can be prepared up to a day in advance and refrigerated. Stir well before serving.