Chimi Chicken and Yellow Rice Bowls
with Charred Veggies and Fresh Salsa
We’re big fans of the ubiquitous “power bowl,” but we have to admit: this one’s extra special. It’s a veritable one-bowl feast that’s positively bursting with flavor. The base is a savory and vibrant yellow rice. On top, there’s cumin-spiced chicken, lightly charred veggies, fresh tomato salsa, and the world’s best condiment: chimichurri. It’s bright, tangy, herbaceous, and (most of all) delicious. Cilantro, garlic, lemon, and chili pepper provide punchy flavors that lift everything they touch to new delicious heights...this dish being no exception. One bite will have you bowled over!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
10 ounce
Chicken Breast Strips
¾ cup
Jasmine Rice
¼ ounce
Cilantro
2 clove
Garlic
1 teaspoon
Cumin
2 unit
Lemon
1 teaspoon
Turmeric
2 unit
Chicken Stock Concentrate
1 unit
Chili Pepper
1 unit
Poblano Pepper
1 unit
Roma Tomato
1 unit
Red Onion
Not included in your delivery
10 teaspoon
Olive Oil
2 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4), and ¼ tsp turmeric (½ tsp for 4; we sent more). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
Preheat oven to 425 degrees. Wash and dry all produce. Core, deseed, and slice poblano into ½-inch-thick strips. Halve, peel, and slice onion into ½-inch wedges; mince a few wedges until you have 2 TBSP (3 TBSP for 4). Finely dice tomato. Zest 1 lemon; quarter lemons. Mince garlic. Finely chop cilantro leaves and stems. Thinly slice chili, removing seeds for less heat.
Toss poblano and onion wedges with a large drizzle of olive oil, salt, and pepper on a baking sheet. Roast on top rack until softened and beginning to char, 18-20 minutes.
In a small bowl, combine cilantro, half the cumin, half the garlic, juice from 1 lemon (2 lemons for 4 servings), and lemon zest and chili to taste. Stir in 2 TBSP olive oil (4 TBSP for 4); season generously with salt and pepper. In a separate small bowl, combine tomato, minced onion, and lemon juice to taste. Season with salt and pepper.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels. Season with remaining cumin, salt, and pepper. Add chicken to pan; cook, stirring occasionally, until browned and cooked though, 4-6 minutes. Stir in 2 TBSP water (4 TBSP for 4) and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted.
Fluff rice with a fork; season with salt and pepper. Divide between bowls and top with veggies, chicken, and salsa. Spoon chimichurri over chicken. Serve with remaining lemon wedges on the side.