Spicy Peruvian Chicken
with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde
To the list of gifts that Peru has shared with the world, we’re adding Peruvian roast chicken with green sauce. Tender, succulent, and spiced just right. Oh, and the sides? Garlicky rice that’s amped up with tomatoes, scallions, and lime. The scene stealer is the creamy sauce—tangy lime and a spicy kick from pickled jalapeño—to drizzle over every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
2 clove
Garlic
1 unit
Jalapeño
1 unit
Lime
1 unit
Tomato
1 tablespoon
Fajita Spice Blend
1 unit
Chicken Stock Concentrate
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
2 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince or grate garlic; place a pinch of garlic in a small bowl and reserve for step 5. • 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. Dice tomato into 1⁄2-inch pieces.
• 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, 2-3 minutes. • Add rice, stock concentrate, 3⁄4 cup water (11⁄2 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.
• In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
• Pat chicken* dry with paper towels. Season all over with remaining Fajita Spice Blend, 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. • Transfer to a cutting board to rest.
• While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing; mince remaining. • To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. (TIP: If you like 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 mixture reaches a drizzling consistency. Season with salt and pepper.
• 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.
Chicken is fully cooked when internal temperature reaches 165º.
