In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken chile verde over paprika rice with jicama salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, No Added Sugar, Protein Plus
2 Servings, 650 Calories/Serving
This is no ordinary chicken stew. Each bite of this deeply flavored Mexican classic is loaded with juicy, fall-apart chicken, tangy tomatillos, and mild green chiles.
In your bag
- ½ cup long-grain white rice
- 1 teaspoon sweet paprika
- Chicken options:
- 2 organic boneless skinless chicken breasts (about 6 ounces each)
- 2 to 4 organic boneless skinless chicken thighs (about 10 ounces total)
- 1 organic yellow onion
- Sunbasket Mexican spice blend (granulated garlic - cumin - dried Mexican oregano)
- ¾ cup crushed tomatillos
- ¼ cup diced mild green chiles
- 1 organic jicama (about 1 pound)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
Calories 650, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 190mg (8% DV), Total Carb. 78g (28% DV), Fiber 17g (61% DV), Total Sugars 20g (Incl. 0g Added Sugars, 0% DV), Protein 37g
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.
Wash produce before use
Cook the rice
- Rinse the rice.
In a small sauce pot over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the rice and paprika and toast until the paprika is fragrant, about 1 minute. Add 1 cup [1½ 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, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the chicken.
Cook the chicken
In a large sauce pot, add the chicken and enough generously salted water to cover by 2 inches, making sure the pieces are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. Reserve ¾ cup [1 cup] of the cooking liquid. While the chicken is cooking and cooling, prepare the onion.
Prep the onion; cook the chile verde
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In the same pot used for the chicken, warm 2 to 4 teaspoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the Mexican spice blend and cook until fragrant, 1 to 2 minutes. Add the tomatillos, green chiles, and reserved chicken cooking liquid and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
Add the shredded chicken and simmer, stirring occasionally, until the liquid is the consistency of a thick stew, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the chile verde is cooking, prepare the jicama salad.
Make the jicama salad
- Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch cubes.
- Zest and juice the lime.
- Coarsely chop the cilantro. Set aside half for garnish.
In a large bowl, stir together the jicama, lime zest and juice, half the cilantro, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
Transfer the paprika rice to individual bowls and top with the chicken chile verde. Garnish with the remaining cilantro and serve the jicama salad on the side.
- Rinse the rice.
- Measure the water for the rice.
- Measure the onion.
- Juice the lime.
- Assemble the jicama salad.