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Arroz Con Pollo

Arroz Con Pollo

with Avocado, Tomato, and Lime Crema

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Arroz con pollo simply means “chicken and rice” in Spanish, which doesn’t begin to describe all of the other delicious things going on in this recipe. Everything gets amped up with a sprinkling of our smoky Mexican seasoning, which adds warm, sultry flavors throughout. Then the toppings—creamy slices of avocado, tangy bursts of tomato, and a zesty lime crema—bring contrast and excitement.

Tags:Child friendlyGluten-freeSpicyFamily friendly
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Tenders

1 unit

Yellow Onion

1.5 cup

Basmati Rice

1 unit

Gluten Free Chicken Demi Glace

(ContainsMilk)

8 ounce

Heirloom Grape Tomatoes

1 unit

Avocado

¼ ounce

Cilantro

1 unit

Lime

1 clove

Garlic

6 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Smoky Mexican Seasoning

Not included in your delivery

4 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate71 g
Sugar5 g
Dietary Fiber5 g
Protein47 g
Cholesterol140 mg
Sodium410 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
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and dice onion. Heat a large drizzle of oil in a large, tall-sided pan over medium-high heat. Add onion and 1 TBSP smoky Mexican seasoning (we’ll be using the rest later). Toss until softened and fragrant, 3-4 minutes. Add rice and toss to coat

2

Stir 3 cups water and demi-glace into pan. Bring to a boil. Reduce heat to medium-low, cover, and let simmer until rice is tender, about 15 minutes. Remove from heat and keep covered until rest of meal is ready.

3

Meanwhile, halve tomatoes. Halve, pit, and scoop flesh from avocado, then thinly slice. Pick cilantro leaves from stems; discard stems. Zest lime until you have ¼ tsp zest, then cut into halves. Cut one half into wedges. Mince or grate 1 clove garlic (we sent more) until you have ¼ tsp.

4

In a small bowl, stir together sour cream, lime zest, juice from half the lime, 2 TBSP water, and a pinch of garlic. Add more water as needed to achieve a drizzly consistency. Season with salt and pepper.

5

Heat a large drizzle of oil in another large pan over medium-high heat. Season chicken all over with salt, pepper, and remaining smoky Mexican seasoning. Add chicken to pan and cook until browned and no longer pink in center, 2-3 minutes per side. (TIP: Work in batches to help chicken brown and avoid overcrowding.)

6

Fluff rice with a fork and season with salt and pepper. Divide between plates. Top with chicken, tomatoes, and avocado. (TIP: Arrange the avocado slices like a fan for a pretty presentation.) Drizzle with crema and sprinkle with cilantro. Serve with lime wedges for squeezing over.