Description
This Spicy Peruvian Chicken and Loaded Rice recipe features tender chicken cutlets seasoned with fajita spices, served alongside flavorful jasmine rice mixed with fresh tomato, scallions, and zesty lime. The dish is elevated with pickled jalapeño rounds and a creamy, tangy salsa verde made from cilantro, sour cream, and mayonnaise, creating a vibrant, hearty meal perfect for a quick and delicious dinner.
Ingredients
Chicken and Seasoning
- 10 ounces Chicken Cutlets
- 1 tablespoon Fajita Spice Blend
- Salt, to taste (about ½ teaspoon)
- Black Pepper, to taste (about ¼ teaspoon)
- Oil, for cooking (about 1 tablespoon)
Rice and Aromatics
- ½ cup Jasmine Rice
- 1 unit Chicken Stock Concentrate
- 2 cloves Garlic
- 2 units Scallions (separated into whites and greens)
- 1 teaspoon Salt (divided)
- 1 tablespoon Butter
- ¾ cup Water (or 1½ cups for 4 servings)
Pickled Jalapeño
- 1 unit Jalapeño
- Juice from ½ Lime
- ¼ teaspoon Sugar
- Pinch of Salt
Salsa Verde
- 2 tablespoons Mayonnaise
- 2 tablespoons Sour Cream
- ¼ ounce Cilantro, finely chopped
- Reserved minced garlic
- Squeeze of Lime Juice
- Big pinch of Lime Zest
- Pinch of minced pickled jalapeño (to taste)
- Water, as needed to thin sauce (1 tsp increments)
- Salt and Pepper, to taste
Final Mix-ins and Garnishes
- 1 unit Tomato, diced (½-inch pieces)
- Remaining scallion greens
- Remaining lime zest and juice
- Reserved pickled jalapeño rounds for garnish
Instructions
- Prepare Produce: Wash and dry all produce. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds to reduce heat if desired. Zest the lime and cut into quarters. Finely chop cilantro and dice the tomato into ½-inch pieces.
- Cook the Rice: Reserve a pinch of garlic for later use. In a small pot, melt 1 tablespoon butter over medium heat. Add scallion whites, remaining garlic, and 1 teaspoon fajita spice blend. Cook, stirring, until softened and fragrant, about 2 to 3 minutes. Add jasmine 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, about 15-18 minutes. Keep covered off heat until serving.
- Pickle the Jalapeño: In a small microwave-safe bowl, combine jalapeño rounds, juice from half the lime, ¼ teaspoon sugar, and a pinch of salt. Microwave for 30 seconds, then set aside, stirring occasionally to pickle the jalapeños.
- Cook the Chicken: Pat chicken dry with paper towels. Season all over with remaining fajita spice, salt, and black pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, about 3-5 minutes per side. Turn off heat and transfer chicken to a cutting board to rest.
- Make Creamy Salsa Verde: Remove jalapeño rounds from pickling liquid, reserving the liquid. Keep a few rounds for garnish; mince the rest. In a small bowl, combine chopped cilantro, mayonnaise, sour cream, reserved minced garlic, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. Add a splash of the jalapeño pickling liquid for extra zest if desired. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper to taste.
- Finish Rice and Assemble: Fluff rice with a fork. Stir in diced tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and desired amount of minced jalapeño. Season with salt and pepper. Thinly slice the rested chicken crosswise. Divide rice between bowls, top with sliced chicken, and squeeze the remaining lime juice over the chicken. Drizzle with creamy salsa verde and garnish with remaining scallion greens and reserved pickled jalapeño rounds. Serve immediately.
Notes
- Removing the jalapeño seeds and ribs reduces the heat, but keeping them will add more spice.
- Adjust the amount of jalapeño in the salsa verde and pickles to suit your heat preference.
- You can substitute chicken cutlets with boneless, skinless chicken breasts or thighs.
- For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives.
- Letting the chicken rest before slicing helps keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian