Spicy Peruvian Chicken and Loaded Rice

🥘 Ingredients

• black pepper
  to taste
• butter
  1 tbsp
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 unit
• cilantro
  ¼ cup
• fajita spice blend
  1 tbsp
• garlic
  2 cloves
• jalapeño
  1 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• salt
  to taste
• scallions
  2 stalks
• sour cream
  2 tbsp
• sugar
  ¼ tsp
• tomato
  1 unit

🍳 Cookware

• small pot
• small bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Peel and mince garlic . 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 . Finely chop cilantro . Dice tomato into ½-inch pieces.

   garlic: 2 cloves, scallions: 2 stalks, jalapeño: 1 unit, lime: 1 unit, cilantro: ¼ cup, tomato: 1 unit
3. 

   3

   Reserve a pinch of garlic.
4. 

   4

   Melt butter in a small pot over medium heat. Add scallion whites, remaining garlic, and 1 tsp fajita spice blend to pot. Cook, stirring, until softened and fragrant, ⏱️ 3 minutes .

   butter: 1 tbsp, fajita spice blend: 1 tbsp
5. 

   5

   Add jasmine rice , chicken 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 minutes .

   jasmine rice: ½ cup, chicken stock concentrate: 1 unit, salt: to taste
6. 

   6

   Keep covered off heat until ready to serve.
7. 7

   In a small bowl , combine jalapeño, juice from half the lime, sugar , and a pinch of salt. Microwave for ⏱️ 30 seconds . Set aside to pickle, stirring occasionally.

   sugar: ¼ tsp
8. 8

   Pat chicken cutlets dry with paper towels. Season all over with remaining fajita spice blend, salt, and black pepper .

   chicken cutlets: 12 oz, black pepper: to taste
9. 9

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 5 minutes per side.

   olive oil: 1 tbsp
10. 10

    Turn off heat; transfer to a cutting board to rest.
11. 11

    While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining.
12. 12

    In a second small bowl , combine cilantro, mayonnaise , sour cream , reserved garlic, a squeeze of lime, a big pinch of lime zest, and a pinch of minced jalapeño to taste.

    mayonnaise: 2 tbsp, sour cream: 2 tbsp
13. 13

    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.
14. 14

    Thinly slice chicken crosswise.
15. 15

    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.