Spicy Peruvian Chicken and Loaded Rice

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cilantro
  1/4 oz
• fajita spice blend
  2 tbsp
• garlic
  4 clove
• jalapeno
  1 unit
• jasmine rice
  1 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• oil
• paper towels
• salt
• scallions
  2 unit
• sour cream
  4 tbsp
• sugar
  1/4 tsp
• tomato
  2 unit
• water
  3/4 c

🍳 Cookware

• small pot
• microwave-safe bowl
• large pan
• cutting board

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Trim and thinly slice scallions , separating whites from greens. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Zest and quarter lime . Finely chop cilantro . Dice tomato into 1/2-inch pieces.

   garlic: 4 clove, scallions: 2 unit, jalapeno: 1 unit, lime: 2 unit, cilantro: 1/4 oz, tomato: 2 unit
2. 

   2

   Reserve a pinch of garlic, you will use it in step 5. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat; add scallion whites, remaining garlic, and 1 tsp fajita spice blend (2 tsp for 4) to pot. Cook, stirring, until softened and fragrant, ⏱️ 3 minutes . Add jasmine rice , chicken stock concentrate , 3/4 cup water , and a pinch of salt to the pot. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, fajita spice blend: 2 tbsp, jasmine rice: 1 c, chicken stock concentrate: 2 unit, water: 3/4 c, salt
3. 

   3

   In a small microwave-safe bowl , combine the jalapeno slices, juice from half the lime, sugar , and a pinch of salt. For 4 servings, use juice from one lime, 1/2 tsp sugar, and a big pinch of salt. Microwave for ⏱️ 30 seconds . Set aside to pickle, stirring occasionally.

   sugar: 1/4 tsp
4. 

   4

   Pat chicken cutlets dry with paper towels . Season all over with remaining fajita spice blend, salt and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, ⏱️ 5 minutes per side with a cutting board . Turn off heat; transfer to the cutting board to rest.

   chicken cutlets: 20 oz, paper towels, salt, black pepper, oil
5. 

   5

   While the chicken cooks, remove the jalapeno rounds from the pickling liquid and reserve the liquid. Reserve a few rounds for garnish; mince the remaining. In a second small bowl, place mayonnaise , sour cream , the reserved garlic, a squeeze of lime, a big pinch of lime zest, and a pinch of minced jalapeno to taste. For extra heat, add a small splash of jalapeno pickling liquid in place of, or for additives, lime juice. Keep adding water 1 tsp at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.

   mayonnaise: 4 tbsp, sour cream: 4 tbsp
6. 

   6

   Fluff the rice with a fork. Stir in the tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeno as you like. Season with salt and pepper. Thinly slice the chicken crosswise. Share the rice between plates and top with the chicken. Squeeze juice from the remaining lime over the chicken. Drizzle everything with the creamy salsa verde; garnish with remaining scallion greens and any reserved jalapeno rounds. Serve.