Chicken chile verde with jicama relish and paprika rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy Prep

Chicken chile verde with jicama relish and paprika rice

Paleo-Friendly, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 600 Calories/Serving

30–40 Minutes

Tomatillos and mild green chiles add sweetness to this paleo and gluten-free, family-friendly chicken dinner.

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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.
  • 1 cup long-grain white rice*
  • 1 teaspoon sweet paprika
  • 4 chicken cutlets (about ¼ pound each)
  • 1 yellow onion
  • Chile verde spice blend (granulated garlic - ground cumin - dried Mexican oregano)
  • 1⅓ cups crushed tomatillos
  • ⅔ cup diced mild green chiles
  • 1 pound jicama
  • 1 lime
  • 6 or 7 sprigs fresh cilantro
  • ¼ cup roasted pumpkin seeds
  • *Not paleo; omit for a paleo-strict version.
Chef's Tip
When you have multiple pots and pans on the stove at the same time, such as the rice and chile verde in this recipe, organize your stovetop by setting what requires the most attention (the chile verde) closest to you and what requires the least attention (rice) on a back burner.

Make It Ahead
The chile verde (Steps 2 and 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. Twenty minutes before serving, gently rewarm the chile as you proceed with Steps 1, 4, and 5.

Nutrition per serving

Calories: 600, Protein: 34g (68% DV), Fiber: 12g (48% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 85mg (28% DV), Sodium: 310mg (13% DV), Carbohydrates: 62g (21% DV), Total Sugars: 8g, 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.

Instructions

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

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot over medium heat, warm 1 tablespoon 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 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 rice cooks, prepare the chicken.

2

Poach the chicken

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water and cook until opaque and cooked through, 3 to 5 minutes. Using a slotted spoon or tongs, transfer to a plate to cool, then using a fork, shred the chicken.
While the chicken cooks and cools, start the chile verde.

3

Prep the onion; cook the chile verde

  • Peel and coarsely chop the yellow onion.
In a large frying pan over medium-high heat, warm 1 tablespoon 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 chile verde spice blend and cook until fragrant, 1 to 2 minutes. Add the tomatillos, green chiles, and 1½ cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Stir in the shredded chicken and continue simmering 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 cooks, prepare the jicama relish.

4

Make the jicama relish

  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into ½-inch-thick sticks and the sticks crosswise into ½-inch cubes.
  • Zest the lime.
  • Juice the lime.
  • Coarsely chop the cilantro. Set aside half for garnish.
In a medium bowl, stir together the jicama, lime zest and juice, half the cilantro, and 2 tablespoons oil. Season to taste with salt and pepper.

Serve

Transfer the rice and chicken chile verde to individual bowls. Garnish with the pumpkin seeds and remaining cilantro. Serve the jicama relish on the side.
Kids Can!
  • Shred the chicken.
  • Juice the lime.
  • Stir the jicama relish and season to taste.
  • Garnish the chile verde.
  • Sweep the floor.