Spicy Peruvian Chicken with Loaded Rice and Creamy Salsa Verde

This Spicy Peruvian Chicken brings the bold, vibrant flavors of Peru straight to your kitchen. Tender chicken cutlets are seasoned with a warm fajita spice blend, pan-seared until golden and served over a bed of garlicky rice loaded with juicy tomatoes, scallions and fresh lime zest. The real star is the creamy salsa verde-a tangy, spicy sauce made with pickled jalapeño, sour cream and mayonnaise that adds a refreshing kick to every bite.

Perfect for a weeknight dinner that feels special, this dish is balanced, satisfying and full of texture. The rice is cooked with butter and scallion whites for extra flavor, while the quick-pickled jalapeño brings a bright heat that you can customize to your liking. Serve it all together with a squeeze of lime and a drizzle of that irresistible green sauce-it’s a meal that will have everyone asking for seconds.

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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

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic; place a pinch of the minced garlic in a small bowl and set aside for the sauce. Trim and thinly slice the scallions, separating the white parts from the green tops. Thinly slice the jalapeño into rounds, removing the ribs and seeds for less heat if desired. Zest the lime, then quarter it. Dice the tomato into ½-inch pieces.
2. Melt 1 tablespoon butter in a small pot over medium heat. Add the scallion whites, the remaining garlic and 1 teaspoon fajita spice blend. Cook, stirring, until softened and fragrant, about 2-3 minutes. Add the rice, chicken stock concentrate, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. In a small microwave-safe bowl, combine the sliced jalapeño, 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 the chicken dry with paper towels. Season all over with the remaining fajita spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
5. While the chicken cooks, remove the jalapeño from the pickling liquid (reserve the liquid). Reserve a few jalapeño rounds for garnish, then mince the remaining. To the bowl with the reserved garlic, add the 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 zesty heat, add a small splash of the pickling liquid in place of or in addition to the lime juice.) Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork. Stir in the diced tomato, half the scallion greens, the remaining lime zest, a squeeze of lime juice and as much of the remaining minced jalapeño as you like. Season with salt and pepper. Thinly slice the chicken crosswise. Divide the rice between bowls and top with the chicken. Squeeze the remaining lime juice over the chicken. Drizzle everything with the creamy salsa verde and garnish with the remaining scallion greens and reserved jalapeño rounds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

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

How can I make this dish dairy-free?

Replace the butter with a dairy-free alternative and use dairy-free sour cream and mayonnaise. The sauce will still be creamy and delicious.

Can I prepare the pickled jalapeño ahead of time?

Absolutely! The pickled jalapeño can be made up to a day in advance and stored in the refrigerator. The flavor will only get better.