Meal Kit
Culinary Collection
Brazilian Cream Chicken with Plantains
and sofrito rice pilaf
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
- Protein-Packed
- Gluten-Smart
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 5⅗ fl. oz. Coconut Milk
- 6 oz. Sliced Plantains
- 5.47 oz. Long Grain White Rice
- 1 Roma Tomato
- 2 oz. Sofrito Sauce
- 1 Jalapeno Pepper
- 1 oz. Shredded Cheddar-Jack Cheese
- ½ oz. Roasted Sliced Almonds
- ¼ oz. Cilantro
- 1 tsp. Chimichurri Seasoning
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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Calories1100
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Carbohydrates104g
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Net Carbs98g
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Fat55g
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Protein47g
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Sodium1480mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Rice Pilaf
Place a small pot over medium heat and add 1 tsp. olive oil. Add sofrito sauce and rice to hot pot. Stir constantly until rice is slightly toasted, 45-60 seconds.
Add 1 1/4 cups water and stir to combine. Bring to a boil.Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in almonds, a pinch of salt, and half the cilantro (prepared in a later step; reserve remaining for garnish). Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Coarsely chop cilantro.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat chicken dry. Season both sides with half the chimichurri seasoning (reserve remaining for sauce) and a pinch of salt. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
4 Cook the Plantains
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add plantains to hot pan. Cook until golden-brown, 2-3 minutes per side.Evenly top with cheese and cover. Cook until cheese is melted, 1-2 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil.
Add tomatoes, jalapeños (to taste), remaining chimichurri seasoning, and 1/4 tsp. salt to hot pan. Stir often until tomatoes release their juices and jalapeños are slightly browned, 2-3 minutes.Add coconut milk. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 3-5 minutes.If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce (to taste). Garnish with remaining cilantro. Bon appétit!
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