Chicken chile verde over paprika rice with jicama salad

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

Chef's Table

Delight in our limited-edition Chef's Table recipes, designed with extra-luxe ingredients and innovative flavor combinations. It's a meal worth getting dressed up for - even at home.

Chicken chile verde over paprika rice with jicama salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, No Added Sugar, Protein Plus

2 Servings, 620 Calories/Serving

35–50 Minutes

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. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 long-grain white rice
  • 1 teaspoon sweet paprika
  • 2 organic boneless skinless chicken breasts (about 5 ounces each)
  • 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

Nutrition per serving

Calories 620, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 180mg (8% DV), Total Carb. 78g (28% DV), Fiber 17g (61% DV), Total Sugars 20g (Incl. 0g Added Sugars, 0% DV), Protein 33g

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.


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

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. 

Kids Can!
  • Rinse the rice. 
  • Measure the water for the rice.
  • Measure the onion. 
  • Juice the lime. 
  • Assemble the jicama salad.