In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Guatemalan braised chicken stew with tomatillo sauce over white rice
Gluten-Free Friendly, Dairy-Free, Soy-Free, No Added Sugar, Protein Plus
2 Servings, 650 Calories/Serving
20 Minutes
A long-standing customer asked us to develop this recipe for her favorite Guatemalan dish, jocón de pollo, a chicken stew with deep Mayan roots.
In your bag
- ½ cup long-grain white rice
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 ounces each)
- 3 organic scallions
- 1 organic jalapeño or other fresh chile (optional)
- 1 organic lime
- 1 organic avocado
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket tomatillo simmer sauce base (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
- 3 tablespoons dry-roasted pumpkin seeds
Nutrition per serving
Calories 650, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 260mg (11% DV), Total Carb. 50g (18% DV), Fiber 8g (29% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains:
Sesame (sesame)
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.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
2
Prep and brown the chicken
- Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season generously with salt and pepper.
- Trim the root ends from the scallions; thinly slice the scallions.
- If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, scallions, and as much jalapeño as you like and cook, stirring occasionally, until the chicken is browned but not yet cooked through, 2 to 4 minutes. Meanwhile, prepare the remaining ingredients.
3
Prep the remaining ingredients; finish the dish
- Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
- Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Set aside for garnish.
- Remove any coarse stems from the cilantro sprigs. Set aside the sprigs for garnish.
To the pan with the chicken, add the tomatillo simmer sauce base, 1 tablespoon [2 TBL] lime juice, ½ cup [1 cup] water, and 1 to 2 tablespoons butter if using and season with salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pan, then reduce to a simmer. Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Juice the lime.
- Scoop out the avocado.
- Garnish the dish.