Almond-Braised Chicken Thighs

with Sweet Corn and Edamame Succotash

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy, Tree Nuts

A note about serious food allergies

Try a little tenderness with these chicken thighs simmered in almond milk until they yield with the slightest prod from a fork. Almond milk does not actually contain any dairy. When almonds are soaked in water, blended and strained, the result is a milky and, well, nutty liquid that is a great substitute for everything from cereal and coffee to a luxurious and fresh dinner like this one. Classic succotash, a mixture of corn, squash and shell beans, gets a makeover with edamame and fresh cilantro.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 1 Zucchini
  • 1 Green Onions
  • 20 Cilantro Sprigs
  • 1 Ear of Corn
  • 64 oz. Boneless Skinless Chicken Thighs
  • Info
    64 fl. oz. Unsweetened Plain Almond Milk
  • Info
    1 oz. Almonds
  • Info
    4⅕ oz. Frozen Edamame

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    1795
  • Carbohydrates
    50g
  • Fat
    38g
  • Protein
    73g
  • Sodium
    360mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 2 Medium Pans
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Dice bell pepper, onion and zucchini into ½" pieces. Thinly slice scallions on a bias (slice at 45 degree angle) and mince cilantro leaves and thin stems.

  • Step 2 - Shuck the Corn
    2

    Shuck the Corn

    Remove corn kernels with a knife and scrape the cob with the back of the knife to utilize the “corn milk.” Combine "corn milk" with kernels in a bowl and set aside.

  • Step 3 - Braise Chicken
    3

    Braise Chicken

    Rinse and pat chicken dry. Season with a pinch of salt and pepper. Heat 1 tsp. of olive oil in a medium pan over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes. Flip and brown second side, 3 more minutes. Carefully discard excess oil from the pan. Add almond milk and half of the sliced almonds; bring to a bare simmer. Reduce heat to low and cover pan with a tight-fitting lid. Cook 25 more minutes until chicken is tender and internal temperature exceeds 165 degrees.

  • Step 4 - Prepare the Succotash
    4

    Prepare the Succotash

    In a medium pan, heat 1 Tbsp. of olive oil over medium heat. Add onion and pepper and cook until softened, stirring to avoid adding color. Add zucchini, corn kernels and edamame. Season with a pinch of salt and pepper. After five minutes, when the zucchini is softened, remove succotash from heat and stir in half the minced cilantro.

  • Step 5 - Make the Pan Sauce
    5

    Make the Pan Sauce

    Remove chicken from pan with slotted spoon and set aside momentarily. Return pan to high heat. Allow braising liquid to reduce by one-third. Return chicken to pan. Add remaining cilantro and season with salt and pepper.

  • Step 6 - Plate
    6

    Plate

    Spoon the succotash in the center of the plate. Arrange chicken thighs on top. Sauce generously with the reduced braising liquid and garnish with scallion and remaining sliced almonds.

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