Arroz Con Pollo

Name: Arroz Con Pollo with Smoky Lime Crema
Total time: 1 h
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 1 unit Long Green Pepper; 1 unit Lime; 1.25 cup Brown Rice; 1.5 ounce Tomato Paste; 1 teaspoon Cumin; 1 teaspoon Smoked Paprika; 1 teaspoon Garlic Powder; 2 unit Chicken Stock Concentrate; 10 ounce Chicken Breast Strips; 1 tablespoon Mexican Spice Blend; 4 tablespoon Smoky Red Pepper Crema; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Smoky Lime Crema

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Inspired by the traditional Latin American chicken and rice dish, arroz con pollo, our version deploys a bold Mexican Spice Blend to add flavor to quickly cooked chicken, stirred into richly fragrant and fluffy rice. For even more flavor, the chicken is sizzled with caramelized onions and earthy, piquant peppers. But we don't stop there—how about a drizzle of smoky, rich and bright lime crema? Right?! We thought so!

Tags:

Spicy

Allergens:

Milk

•Soy

The quantities provided above are averages only.

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

Total Time1 hour

Prep Time10 minutes

DifficultyHard

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit

Lime

1.25 cup

Brown Rice

1.5 ounce

Tomato Paste

1 teaspoon

Cumin

1 teaspoon

Smoked Paprika

1 teaspoon

Garlic Powder

2 unit

Chicken Stock Concentrate

10 ounce

Chicken Breast Strips

1 tablespoon

Mexican Spice Blend

4 tablespoon

Smoky Red Pepper Crema

(Contains: Milk, Soy)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories750 kcal

Fat28 g

Saturated Fat10 g

Carbohydrate90 g

Sugar9 g

Dietary Fiber7 g

Protein39 g

Cholesterol135 mg

Sodium750 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

•Medium Pot

•Paper Towel

•Large Pan

•Small Bowl

Instructions

PDF

• Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and cut green pepper into ½-inch pieces. Quarter lime.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add brown rice, tomato paste, cumin, smoked paprika, and garlic powder. Cook, stirring constantly, until spices are fragrant and rice is coated, 2-3 minutes. • Add 2 cups water (4 cups for 4 servings), stock concentrates, and a big pinch of salt (we used about ¼ tsp; ½ tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 20-25 minutes.

• While rice cooks, pat chicken* dry with paper towels. (TIP: Cut chicken into bite-size pieces if necessary.) Season all over with Mexican Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Add onion and green pepper; cook, stirring occasionally, until veggies are softened, 6-8 minutes. Season with a pinch of salt and pepper.

• Meanwhile, in a small bowl, combine red pepper crema, juice from half the lime, a pinch of salt, and pepper. • Once rice is done, stir in half the chicken mixture and 1 TBSP butter (2 TBSP for 4 servings). Divide arroz con pollo between bowls; top with remaining chicken mixture. Drizzle with smoky lime crema. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.