Spicy Peruvian Chicken and Loaded Rice
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Spicy Peruvian Chicken and Loaded Rice

Spicy Peruvian Chicken and Loaded Rice

with Pickled Jalapeño & Creamy Salsa Verde

Peru has shared many gifts with the world: Machu Picchu, quinoa, piscos sours. We’d also add Peruvian chicken to that list. Our chefs created a recipe that’s quick to cook while still capturing the flavors of the classic poultry dish. Tender, succulent, and spiced just right, it’s a bird we go cuckoo for. And do not sleep on the accompaniments! There’s garlicky rice that’s amped up with tomatoes, scallions, and lime. But perhaps the scene stealer here is the creamy cilantro sauce that’s tangy with lime and a little spicy from pickled jalapeño. We like it drizzled over the chicken and rice but trust us when we say we wanted to put this sauce on everything!

Tags:
Spicy
Calorie Smart
Allergens:
Eggs
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

2 clove

Garlic

1 unit

Jalapeño

1 unit

Lime

1 unit

Roma Tomato

¼ ounce

Cilantro

1 tablespoon

Fajita Spice Blend

1 unit

Chicken Stock Concentrate

½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

2 tablespoon

Mayonnaise

(Contains Eggs)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

¼ teaspoon

Sugar

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories620 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate56 g
Sugar5 g
Dietary Fiber3 g
Protein34 g
Cholesterol145 mg
Sodium420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small pot
Small Bowl
Paper Towel
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Finely chop cilantro. Dice tomato into ½-inch pieces.

Cook Rice
2

• Reserve a pinch of garlic (you’ll 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 (2 tsp for 4) to pot. Cook, stirring, until softened and fragrant, 2-3 minutes. • Add rice, stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Pickle Jalapeno
3

• In a small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. (For 4 servings, use juice from one lime, ½ tsp sugar, and a big pinch of salt.) Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Cook Chicken
4

• Pat chicken* dry with paper towels. Season all over with remaining Fajita Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board to rest.

Make Sauce
5

• 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, sour cream, 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.

Finish & Serve
6

• 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.