Arroz con Pollo with Chicken Thighs
and Pico de Gallo
Prep & Cook Time: 60+ min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
Chef
David Padilla
In Your Box (serves 6)
- 28 oz. Diced Chicken Thighs
- 16 fl. oz. Tomato Sauce
- 3 Roma Tomato
- 10 oz. Cilantro Lime Rice
- 10 oz. Corn Kernels
- 1 Onion
- 2 Lime
- 2 oz. Queso Fresco
- 3 Tbsp. Taco Seasoning
- ¼ oz. Cilantro
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.
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Nutrition (per serving)
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Calories330
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Carbohydrates32g
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Net Carbs28g
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Fat9g
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Protein33g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
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1 Make the Pico de Gallo
Halve and peel onion. Cut halves into 1/4" dice.
Mince cilantro (no need to stem).Halve and juice one lime. Cut other lime into wedges.Core tomatoes and cut into 1/2" dice.In a mixing bowl, combine tomato, cilantro, 1/2 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.Pat diced chicken thighs dry. -
2 Start the Dish
Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid.
Combine chicken, remaining onion, tomato sauce, corn, seasoning blend, 1/2 tsp. salt, and 1/4 tsp. pepper in a clean slow cooker.Turn slow cooker on to high heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4 hours. -
3 Add the Rice
After 4 hours, stir in rice.
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4 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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