Spicy Peruvian Chicken

Updated at: Thu, 17 Aug 2023 00:16:14 GMT

Step 1

Wash and dry produce

Step 2

Mince garlic. Zest and quarter lime. Slice scallions, separating whites and greens. Slice jalapeño into rounds and remove seeds and ribs. Dice tomato.

Step 3

In a small microwave safe bowl, combine jalapeño, juice from half the lime, 1/4 teaspoon sugar, and a pinch of salt. Microwave for 30 seconds. Set aside to pickle and stir occasionally.

Step 4

Melt 1 tbsp butter in a small pot over medium heat. Add 3/4 of the minced garlic, the green onion whites, and and 1 tsp of the fajita spice blend. Cook until soft and fragrant. 2-3 minutes.

Step 5

Add rice, stock concentrate, and 3/4 cup water and pinch of salt. Bring to a boil, then cover and reduce heat to low. Cool until rice is tender. 15-18 minutes. Keep covered off heat until ready to serve.

Step 6

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

Step 7

Hear drizzle of oil in large pan over medium heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Step 8

Transfer to a cutting board to rest.

Step 9

While chicken and rice cook, remove half jalapeño from pickling liquid and mince.

Step 10

In a small bowl, Add 1/4 minced garlic, mayonnaise, sour cream, squeeze of lime juice, big pinch of lime zest, and also minced jalapeño. Add water 1 tsp at a time until mixture reaches desired consistency. Season with salt and pepper.

Step 11

Fluff rice, stir in tomato, half scallion greens, lime zest, and squeeze of lime juice, and some minced jalapeño. Season salt and pepper.

Step 12

Thinly slice chicken cross-wise.

Step 13

Divid rice between 2 bowls. Top with chicken, lime juice, drizzle of creamy salsa verde, and garnish with remaining scallion and pickled jalapeño rounds. Serve.

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