Ecuadorian chicken stew with bell pepper and brown rice
Diabetes-Friendly, Lean & Clean, Family-Friendly, Dairy-Free, Mediterranean, Soy-Free, Gluten-Free
Inspired by the classic Ecuadorian and Peruvian dish seco de pollo, this chicken stew has a flavorful tomato base and is perfect for a chilly night.
In your bag
- ½ cup quick-cooking long-grain brown rice
- 10 ounces boneless skinless chicken breast strips
- 1 teaspoon ground cumin
- 1 organic yellow onion
- 1 organic green or other bell pepper
- Sun Basket stew base (fire-roasted tomatoes - achiote paste - orange juice - onion - roasted red peppers - garlic - nutritional yeast - dried Mexican oregano)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
For a soupier stew, add more water, 1 tablespoon at a time, until the desired consistency is reached. Just remember to season to taste as you go because more liquid dilutes the flavor.
Make It Ahead
The chicken stew (Steps 2 and 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, start cooking the rice (Step 1), then gently rewarm the stew, adding 1 to 2 tablespoons water as needed to loosen it, and proceed with Step 4.
Calories: 490, Protein: 33g (66% DV), Fiber: 11g (44% DV), Total Fat: 9g (14% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 75mg (25% DV), Sodium: 680mg (28% DV), Carbohydrates: 68g (23% DV), Total Sugars: 11g, 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.