Spicy Peruvian Chicken with Loaded Cauliflower Rice, Pickled Jalapeño & Creamy Salsa Verde

Spicy Peruvian Chicken with Loaded Cauliflower 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.
Allergens: Eggs, Milk
Calorie SmartCarb SmartSpicy
Serves2CourseDinnerCook30 minsTotal Time30 minsDifficultyEasy
  • 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)
  • 12 ounce Cauliflower Rice
  • ¼ teaspoon Sugar
  • 1 teaspoon Cooking Oil
  • 1 tablespoon Butter(Contains Milk)
  1. Wash and dry produce.
  2. Peel and mince or grate garlic, place a pinch of garlic in a small bowl and reserve for step 5.
  3. 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 ½-inch pieces.
  4. 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.
  5. 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.
  6. Keep covered off heat until ready to serve. After cooking aromatics, add cauliflower rice and cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in ¼ cup water (1/3 cup for 4 servings), stock concentrate, and a big pinch of salt. Cook, stirring, occasionally, until tender and any excess liquid has absorbed, 2-3 minutes more. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)
  7. In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
  8. Pat chicken* dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.
  9. 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.
  10. Transfer to a cutting board to rest.
  11. While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing, mince remaining.
  12. 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.
  13. 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.
  14. Thinly slice chicken crosswise.
  15. 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.

Typical values per serving

Energy2008kJ / 480kcalsFat28gSaturated Fat9gCarbohydrates20gSugars8gProtein36gFibre6gSalt1.15g

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