Cuban-Spiced Chicken & Creamy Gravy
plus Roasted Chipotle-Lime Green Beans & Carrots
- Milk
Citrusy and smoky with a touch of heat, our Cuban blend of spices brings a tropical flair to tender pork filets. A rich shallot gravy adds major flavor to the pork while a colorful side of chipotle and garlic roasted broccoli and carrots brings balance to this flavorful, satisfying meal.
Ingredients
6 ounce
Carrots
1 unit
Lime
1 teaspoon
Chipotle Powder
1 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
6 ounce
Green Beans
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Shallot
12 ounce
Chicken Cutlets
8 ounce
Broccoli
Not included in your delivery
1 tablespoon
Cuban Spice Blend
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
ā¢ Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. ā¢ Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1ā2-inch-thick pieces. Halve, peel, and finely chop shallot. Quarter lime. ā¢ Toss broccoli and carrots on a baking sheet with a large drizzle of oil, half the garlic powder (all for 4 servings), salt, pepper, and as much chipotle powder as you like (we used 1ā4 tsp; 1ā2 tsp for 4). ā¢ Roast on top rack until browned and tender, 12-15 minutes.
ā¢ While veggies roast, pat pork dry with paper towels and season all over with half the Cuban Spice Blend (all for 4 servings). ā¢ Heat a large drizzle of oil in a large pan over medium- high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. ā¢ Turn off heat; transfer to a cutting board. Wipe out pan.
ā¢ Heat a drizzle of oil in pan used for pork over medium- low heat. Add shallot and cook, stirring, until lightly browned, 1-2 minutes. ā¢ Add 1ā4 cup water (1ā3 cup for 4 servings), stock concentrate, and cream cheese. Cook, whisking constantly, until gravy is smooth and has slightly thickened, 2-3 minutes. ā¢ Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
ā¢ Slice pork crosswise. ā¢ Divide pork and roasted veggies between plates. Spoon gravy over pork. Top veggies with a squeeze of lime juice. Serve with remaining lime wedges on the side.
Poultry is fully cooked when internal temperature reaches 165Ā°.
