Zesty Ancho Organic Chicken Skewers
with Charred Corn Salad, Red Potatoes & Rice
Chicken and onion marinate in a bold ancho chili sauce spiked with cumin, oregano, and lime zest, then get threaded onto skewers and seared until caramelized. They’re served over fluffy jasmine rice alongside tender boiled potatoes and a vibrant salad of charred corn and mixed greens tossed in zesty ancho dressing. Finish with a sprinkle of fresh cilantro and more dressing on the side for dipping.
Ingredients
1 unit
Corn
1 unit
Red Onion
12 ounce
Red Potatoes
1 teaspoon
Cumin
8 unit
Wooden Skewers
3 ounce
Zesty Ancho Sauce
2 unit
Lime
1 teaspoon
Dried Oregano
¾ cup
Jasmine Rice
2 ounce
Mixed Greens
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Place skewers in a shallow dish and cover with water to soak (this helps prevent them from burning!).
Zest half the limes; quarter all the limes. Mince cilantro. Halve, peel, and dice onion into 1-inch pieces. Drain and rinse corn; pat very dry with paper towels.
In a small bowl, reserve 1 tsp ancho sauce (2 tsp for 4 servings).
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil over medium-high heat; cook until fork-tender, 20-25 minutes.
Drain potatoes, then quarter and return to pot. Toss with a drizzle of olive oil, salt, and pepper.
While potatoes cook, in a large bowl, combine lime zest, garlic powder, cumin, oregano, half the cilantro, remaining ancho sauce, 1 tsp sugar (2 tsp for 4 servings), a drizzle of oil, a squeeze of lime juice, salt, and pepper.
Pat chicken* dry with paper towels; cut into 1-inch cubes. Add chicken and onion to bowl with marinade; toss to coat. Set aside to marinate until ready to use in Step 5.
Heat a drizzle of oil in a large pan over high heat. Add corn; season with salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover with a lid if kernels start to pop!
Turn off heat; transfer corn to a second large bowl. Wipe out pan.
Thread marinated chicken and onion onto skewers (you should have 6-8 skewers; 12-16 skewers for 4 servings); discard marinade.
Heat a drizzle of oil in pan used for corn over medium-high heat. Working in batches, add chicken skewers in a single layer. Cover and cook until onion is browned and chicken is cooked through, 4-6 minutes per side.
Transfer skewers to a plate and tent with foil. TIP: If you have any leftover onion, cook it up and serve on the side.
While skewers cook, to bowl with reserved ancho sauce, whisk in 1 TBSP olive oil, 1 tsp sugar, and juice from remaining lime wedges (2 TBSP olive oil and 2 tsp sugar for 4 servings); season with salt and pepper.
To bowl with charred corn, add mixed greens and dressing to taste. Toss to coat; season with salt and pepper.
Fluff rice with a fork.
Divide rice, potatoes, and salad between plates. Top rice with chicken skewers. Garnish with remaining cilantro and serve with any remaining dressing on the side.
