Arroz con Pollo with Chicken Thighs and Pico de Gallo
$7.49 / serving
Prep & Cook Time:60+ min.
Cook Within:5 days
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
A note about serious food allergies
Fill up, plug in, and tune out… Home Chef's new slow cooker meals bring you the same delicious flavors and fresh ingredients as you've come to expect, but an entirely new way of cooking. Prepare your ingredients, place them in the cooker, and then live your best life for hours and hours, while the scrumptiousness builds and your dinner slowly cooks. Plus, we're giving you enough for leftovers. Groovy.
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Make the Pico de Gallo
Halve and peel onion. Cut halves into ¼" dice.
Mince cilantro (no need to stem).
Halve and juice one lime. Cut other lime into wedges.
Core tomato and cut into ½" dice.
In a mixing bowl, combine tomato, cilantro, ½ cup onion (reserve remaining for arroz con pollo), lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside, stirring a few times to allow flavors to marry.
Start the Dish
In a clean slow cooker, combine chicken, remaining onion, tomato sauce, corn, seasoning blend, ½ tsp. salt, and ¼ tsp. pepper.
Turn slow cooker on to high heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3 hours.
Cook the Rice
After 3 hours, add rice and 2 cups water.
Cover, and cook until rice is fully cooked, 1 hour.
Finish the Dish
Plate dish as pictured on front of card, garnishing with pico de gallo and cheese. Squeeze lime wedges over to taste. Bon appétit!
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