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Chicken chile verde with rice and jicama relish

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

4 Servings, 560 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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Ingredients

  • 1 teaspoon sweet paprika
  • 1 cup long-grain white rice*
  • 4 chicken cutlets (about ¼ pound each)
  • 1 yellow onion
  • Chile verde spice blend (dried oregano - ground cumin - granulated garlic)
  • 1⅓ cups crushed tomatillos
  • ⅔ cup diced mild green chiles
  • 1 pound jicama sticks
  • 1 lime
  • 6 or 7 sprigs fresh cilantro
  • ¼ cup roasted pumpkin seeds

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.

Instructions

1

Cook the rice

In a small sauce pot over medium heat, warm 2 teaspoons oil until hot but not smoking. Stir in the paprika and rice 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, 12 to 15 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, prepare 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 2 teaspoons 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

  • Cut the jicama sticks into ½-inch pieces.
  • 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.

5

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!
  • Using a fork, shred the chicken.
  • Juice the lime.
  • Stir the jicama relish and season to taste.
  • Garnish the chile verde.
  • Sweep the floor.

Nutrition per serving: Protein: 33g (66% DV), Fiber: 12g (48% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 85mg (28% DV), Sodium: 430mg (18% DV), Carbohydrates: 59g (20% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Paleo-strict nutrition per serving: Calories: 410, Protein: 30g (60% DV), Fiber: 11g (44% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 85mg (28% DV), Sodium: 430mg (18% DV), Carbohydrates: 25g (8% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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