Ecuadorian chicken stew with bell pepper and brown rice

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

Ecuadorian chicken stew with bell pepper and brown rice

Diabetes-Friendly, Lean & Clean, Family-Friendly, Dairy-Free, Mediterranean, Soy-Free, Gluten-Free

2 Servings, 490 Calories/Serving

20–35 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 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

Chef's Tip

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.

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stew.

2

Prep the chicken and vegetables

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper and the cumin.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.

3

Cook the chicken stew

In a medium [large] sauce pot 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 caramelize, 3 to 5 minutes. Add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the bell pepper, stew base, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is thickened slightly, 3 to 5 minutes. Remove from the heat.
When the chicken stew is almost done, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the stew

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro for garnish.
To the pot with the chicken stew, stir in 1 tablespoon [2 TBL] lime juice and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the chicken stew. Garnish with the cilantro and serve with the lime wedges.

Kids Can!

  • Measure the water for the rice.
  • Measure the onion.
  • Juice the lime.
  • Garnish with the cilantro.