We’re helping you get one big step closer to slow-cooked perfection with our ready-to-heat pulled chicken. We’ve already taken care of making the meat pull-apart tender; you’ve just got to warm it up with some spices for extra flavor. You’ll be serving it on top of fluffy jasmine rice with some fresh tomato salsa and sour cream to keep things cool.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Fajita Spice Blend
Chicken Stock Concentrate
Monterey Jack Cheese(ContainsMilk)
Place 1 cup water and 1 TBSP butter in a small, lidded pot. Bring to a boil over high heat, then add rice, stirring once. Lower heat, reduce to a gentle simmer, and cover. Cook until tender, about 15 minutes. Keep covered off heat.
Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP minced onion. Halve, core, and seed bell pepper, then thinly slice. Core, seed, and finely dice tomato. Finely chop cilantro. Halve lime; cut one half into wedges.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, tossing, until just softened, 3-4 minutes.
Add another large drizzle of oil to pan with veggies over medium-high heat. Tear chicken into bite-sized shreds and add to pan. Season with salt, pepper, and fajita spice. Cook, tossing, to combine and warm through, 2-3 minutes. Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low and stir in 1 TBSP butter. Let simmer 1-2 minutes.
While chicken cooks, toss together tomato, minced onion, and half the cilantro in a small bowl. Squeeze in juice from lime half. Season with salt and pepper, then toss again to combine.
Fluff rice with a fork, then season with salt and pepper. Divide between plates, then arrange chicken and veggies on top. Sprinkle with cheese, then spoon over salsa, dollop with sour cream, and garnish with remaining cilantro. Serve with lemon wedges on the side for squeezing over.