Salsa Macha Chicken & Rice Bowls
with Fajita Veggies & Crema
- Milk
- Sesame
- Peanuts
Level up your cooking skills and make savory, versatile salsa macha from scratch. Hailing from Veracruz, Mexico, salsa macha is a spicy oil infused with fried garlic, nuts, and seeds. Here, you’ll spoon it over seared Mexican-spiced chicken cutlets and fajita veggies over a bed of fluffy rice, but you can use it to spice up almost anything—fried eggs, tacos, taters, you name it! Drizzle your rice bowls with tangy crema and a shower of chopped cilantro, and boom! You’ve mastered a new, crowd-pleasing condiment.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
5 teaspoon
White Wine Vinegar
1 unit
Long Green Pepper
1 tablespoon
Fajita Spice Blend
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 clove
Garlic
10 ounce
Chicken Cutlets
1 tablespoon
Mexican Spice Blend
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and thinly slice garlic. Roughly chop peanuts. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Roughly chop cilantro.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. • Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat 2 TBSP oil (4 TBSP for 4 servings) in a small, preferably nonstick, pan over medium-low heat. Stir in garlic and 2 tsp Fajita Spice Blend (4 tsp for 4). (Be sure to measure the Fajita Spice Blend—we sent more!) Cook, stirring, until garlic begins to crisp and turn lightly golden and spices are fragrant, 1-2 minutes. • Turn off heat; carefully transfer to a medium bowl and stir in ½ tsp sugar (1 tsp for 4). (You’ll add more to the bowl in the next step.) Wipe out pan.
• Heat 1 TBSP oil (2 TBSP for 4 servings) in same pan over medium-low heat. Add peanuts; cook, stirring frequently, until toasted and fragrant, 1-2 minutes. • Carefully add 1 TBSP vinegar (2 TBSP for 4) to pan. Cook, stirring, until vinegar has mostly evaporated, 30 seconds more. Transfer to bowl with garlic oil. • Add sesame seeds and as much hot sauce as you like; season with salt to taste. Stir to combine.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and onion and lightly season with salt. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes. • Stir in half the Mexican Spice Blend (you’ll use the rest in the next step); cook, stirring, until veggies are lightly browned, 1-2 minutes more. Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan.
• Pat chicken* dry with paper towels and season all over with remaining Mexican Spice Blend and salt. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (TIP: If chicken is browning too quickly, reduce heat to medium.) Transfer to a cutting board.
• Meanwhile, place sour cream in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Fluff rice with a fork. • Thinly slice chicken crosswise. • Divide rice between bowls. Top with chicken and fajita veggies in separate sections; drizzle everything with crema and as much salsa macha as you like. (TIP: Refrigerate any extra salsa macha in an airtight container for up to 3 days.) Garnish with cilantro and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique salsa macha, finding it delicious and versatile. Some found the dish bland or lacking cohesion.
- Ease of prep: Several noted it was time-consuming and complex to make, with many steps and dishes to clean.
- Suggestions: Consider adding beans, corn, or extra peppers for more flavor and texture. Try slicing chicken before cooking for better seasoning.
- Portions: Some wanted more veggies, especially peppers, to balance the onions and rice.
- Sauce: The salsa macha was polarizing; fans loved it, while others found it gritty or oily. Consider adjusting oil amount.
Reviews from our home cooks
The salsa macha was so fun and unexpected! We amped up the rice (garlic, seasoning, broth) and added a squeeze of lime to the crema, and the meal came together nicely. We had to supplement the vegetables, but it worked out.
Home Run! It tastes great, the salsa macha is a winner. Liked the pepper and onion veggies too, all over a bed of rice. I hope to see this meal come back around occasionally.
Unexpectedly amazing. I guess I've never had salsa macha before as I was so skeptical cooking it with the peanuts and vinegar... but it was delicious!
Amazing! My favorite dish so far. Spices are delicious. Chicken is fresh and juicy. Best quality rice I've ever tasted. Peanuts add a little crunch. Thoroughly enjoyed this recipe!
Easy to make and the salsa macha was not like anything I've ever had. I wanted more when I finished it
Good, however, chicken cutlets were thick so meal is going to take you longer to cook then stated (unless you cut chicken up OR cook fajitas and chicken in separate pans at the same time, not one at a time using the same pan).
Salsa matcha was interesting, very tasty. Maybe a bit less olive oil in the salsa matcha.
Family really liked the sauces. Good amount of rice. Balance of onions and peppers was 5:1. Needs more peppers!
Liked the fajita vegetables. The chicken with salsa macha sauce was okay. Only things I tasted were the peanuts with vinegar. I didn't really taste the garlic oil in the salsa macha. I really didn't taste the Mexican blend on the chicken either. Don't think I'll order again.
Should have made the salsa macha after the chicken was cooked. It was a sticky mess that didn't spread well over the chicken.
