In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken chile verde with jicama salad and paprika rice
Soy-Free, Dairy-Free, Gluten-Free
2 Servings, 710 Calories/Serving
Don’t be fooled—this is no ordinary chicken soup. Each bite of this deeply flavored Mexican stew is loaded with juicy, fall-apart chicken, tangy tomatillos, and mild green chiles.
In your bag
- ½ cup long-grain white rice
- ½ 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
- Sun Basket 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: 710, Protein: 38g (76% DV), Fiber: 23g (92% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 3.5g (18% DV), Cholesterol: 80mg (27% DV), Sodium: 190mg (8% DV), Carbohydrates: 89g (30% DV), Total Sugars: 23g, Added Sugars: 0g (0% DV).
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.
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 1½ cups [3 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. While the water is heating and the rice is cooking, prepare the chicken.
Cook the chicken
In a large sauce pot, add the chicken and enough lightly 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, start preparing the chile verde.
Prep the onion; cook the chile verde
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil 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.
Stir in the shredded chicken and simmer until the sauce 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 tablespoon [2 TBL] 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.