Senegalese chicken stew with brown rice and roasted cashews

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 880 Calories/Serving

30–45 Minutes

In our gluten-free spin on this West African–inspired chicken stew, we swapped the traditional peanuts for cashews and serve it on a bed of quick-cooking brown rice.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup quick-cooking long-grain brown rice
2 boneless skin-on chicken breasts (about 6 ounces each)
1 organic small leek
1 bunch organic collard greens (about ½ pound)
1 organic red or other bell pepper
1 tablespoon tomato paste
¼ cup cashew butter
3 tablespoons roasted cashews
4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 880, Total Fat 47g (60% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 150mg (7% DV), Total Carb. 69g (25% DV), Fiber 10g (36% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 53g
Contains: Tree Nuts (cashew)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

In a medium [large] sauce pot, bring 4 cups [5 cups] water to a boil (for the chicken).

In a small sauce pot, combine the rice and 1 cup [1¾ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken.

Cook the chicken

Carefully add the chicken to the pot of boiling water, making sure the breasts are separated, and return to a boil. Reduce to a simmer and cook until opaque and cooked through, 8 to 10 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, reserving the cooking liquid. Carefully remove the chicken skin and discard, then using a fork, shred the chicken into 1-inch pieces.
While the chicken cooks and cools, start the stew.

Prep the vegetables; cook the stew

Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1 cup [2 cups]. Rinse well.
Save half the collard greens for another use. Strip the remaining collard green leaves from the stems; cut the leaves into ½-inch-wide strips.
Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the leek, season with salt and pepper, and cook, stirring occasionally, until the leek is starting to soften, 2 to 3 minutes. Stir in the tomato paste and cashew butter and cook until starting to caramelize, 1 to 2 minutes.
Add the collard greens, bell pepper, and 2½ cups [4½ cups] reserved chicken cooking liquid and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid has thickened slightly and the vegetables are just tender, 6 to 8 minutes. Stir in the shredded chicken and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
When the stew is almost done, prepare the garnishes.

Prep the garnishes

Using the bottom of a bowl or cup, lightly crush the cashews.
Remove any coarse stems from the cilantro sprigs.

Serve

Transfer the rice to individual bowls and top with the chicken stew. Garnish with the cashews and cilantro and serve.

Kids Can!

Measure the water for the rice.
Time the rice and chicken.
Rinse the leeks.
Crush the cashews.
Remove any coarse stems from the cilantro sprigs.

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