Spicy Peruvian Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash / Dry produce. Grate Garlic, slice green onions, slice jalapeños into rounds, zest and quarter a lime. Finely Chop cilantro. Dice tomatoes into 1/2 inch pieces

Step 2

In pot, melt butter and add scallion whites, garlic (reserve a pinch), 1/4 of the fajita seasoning, and cook for 2-3 minutes. Add stock concentrate and salt.

Step 3

Add rice to rice cooker with water and then add everything from the pot.

Step 4

Combine jalapeno, juice from a lime, sugar, salt. Microwave for 30 seconds and stir occasionally while it sits.

Step 5

Pat chicken dry season with remaining fajita seasoning, salt, and pepper and cook.

Step 6

While chicken cooks, remove jalapeño from liquid and mince (leaving a few for garnish). Keep the liquid.

Step 7

In another bowl, combine cilantro, mayo, sour cream, rest of the garlic, touch of lime, lime zest big pinch, a pinch of minced jalapeño, and a splash of the pickling liquid. Add water 1 tsp at a time until it becomes like a sauce. Add salt and pepper.

Step 8

Fluff rice, stir in tomato, half the green onions, remaining lime zest, lime juice, and all the minced jalapeño.

Step 9

Service rice with chicken on top. Drizzle sauce, squeeze lime juice, and add jalapeño rounds and green onions. Add reserved pickling liquid for more kick.