Arroz con Pollo with Chicken Thighs

and charred poblano slaw

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Rice with chicken. That's what this dish is called, but it is so, so much more. The tender rice, combined with tomato and seasoning, and is then simmered with chicken for the incredible melding of flavor. You should not take one forkful, though, without the poblano slaw, the tender green peppers slightly charred and beyond incredible. Rice with chicken? No, arroz con pollo.

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • ½ fl. oz. Cholula Hot Sauce
  • 1 Lime
  • 5 oz. Peas
  • ½ cup Arborio Rice
  • 2 tsp. Fajita Seasoning
  • 8 fl. oz. Tomato Sauce
  • 4 oz. Slaw Mix
  • 1 Poblano Pepper
  • Info
    1 oz. Mayonnaise

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
    717
  • Carbohydrates
    68g
  • Fat
    28g
  • Protein
    52g
  • Sodium
    1652mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare Ingredients and Char Poblano

    Halve lime. Juice one half and quarter remaining halve. Stem poblano pepper, seed, and cut into ½” dice. Wash hands and cutting board after prepping poblano. Pat diced chicken dry, and season with a pinch of salt and pepper. If using antibiotic-free chicken breasts, on a separate cutting board, cut into a 1" dice. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblano to hot pan and stir occasionally until lightly charred and tender, 3-5 minutes. Transfer poblano to a mixing bowl and set aside. Wipe pan clean and reserve.

  • 2

    Sear the Chicken

    Return pan used to char poblanos to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until lightly browned, 4-5 minutes. If using antibiotic-free chicken breasts, follow the same cooking times and instructions. Transfer chicken to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.

  • 3

    Start the Rice

    Add 1 tsp. olive oil and rice to hot pan and stir often until toasted, 2-3 minutes. Stir in tomato sauce, 1 ¼ cup water, seasoning, and chicken and any accumulated juices.

  • 4

    Finish Rice and Chicken

    Bring to a simmer. Once simmering, reduce heat to low. Cover, and cook until rice is tender and chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes. Stir in peas and a pinch of salt and cook until warmed through, 1 minute. While rice cooks, make slaw.

  • 5

    Make Slaw and Finish Dish

    To bowl with poblano, add slaw mix, mayonnaise, 1 tsp. olive oil, and 2 tsp. lime juice. Stir to combine, then stir occasionally while rice cooks. Plate dish as pictured on front of card, topping rice with slaw and garnishing with hot sauce (to taste). Squeeze lime quarters over rice (to taste). Bon appétit!

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