---
title: Spicy Peruvian Chicken and Loaded Rice
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-peruvian-cauliflower-bowls-65099f92800a93f3a84c4dbc
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Eggs
tags:
  - Spicy
  - Calorie Smart
  - Sodium Smart
rating: 4.5
rating_count: 44900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many love the complex blend of spices and tangy pickled jalapeños, though some find it bland.
  - theme: Sauce
    text: The creamy salsa verde is a standout hit; many want more included or suggest doubling it.
image: "https://images.recipes.furrysalamander.com/spicy-peruvian-chicken-and-loaded-rice.avif"
---
Wash and dry all produce.

Peel and mince @garlic{2%cloves}. Trim and thinly slice @scallions{2%stalks}, separating whites from greens. Thinly slice @jalapeño{1%unit} into rounds, removing ribs and seeds for less heat. Zest and quarter @lime{1%unit}. Finely chop @cilantro{¼%cup}. Dice @tomato{1%unit} into ½-inch pieces.

Reserve a pinch of garlic.

Melt @butter{1%tbsp} in a #small pot{} over medium heat. Add scallion whites, remaining garlic, and 1 tsp @fajita spice blend{1%tbsp} to pot. Cook, stirring, until softened and fragrant, ~{3%minutes}.

Add @jasmine rice{½%cup}, @chicken stock concentrate{1%unit}, ¾ cup water, and a pinch of @salt{to taste}. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, ~{15%minutes}.

Keep covered off heat until ready to serve.

In a #small bowl{}, combine jalapeño, juice from half the lime, @sugar{¼%tsp}, and a pinch of salt. Microwave for ~{30%seconds}. Set aside to pickle, stirring occasionally.

Pat @chicken cutlets{12%oz} dry with paper towels. Season all over with remaining fajita spice blend, salt, and @black pepper{to taste}.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add chicken and cook until browned and cooked through, ~{5%minutes} per side.

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

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

In a second #small bowl{}, combine cilantro, @mayonnaise{2%tbsp}, @sour cream{2%tbsp}, reserved garlic, a squeeze of lime, a big pinch of lime zest, and a pinch of minced jalapeño to taste. -- TIP: If you like some 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 sauce reaches a drizzling consistency. Season with salt and pepper.

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.