Meal Kit
Brazilian-Style Chicken with Black Beans
over rice
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Breast
- 8 oz. Black Beans
- 1 Green Bell Pepper
- 5.47 oz. Long Grain White Rice
- 1 Onion
- 1 Lime
- 2 oz. Light Sour Cream
- 1 oz. Bacon Bits
- ¼ oz. Cilantro
- 1 tsp. Chile and Cumin Rub
- ½ tsp. Ground Chipotle Seasoning
- ½ tsp. Adobo 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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Calories810
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Carbohydrates105g
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Net Carbs94g
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Fat22g
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Protein50g
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Sodium1980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Small Pot
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Stem and coarsely chop cilantro.Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Cut halves into 1/4" dice.Pat chicken dry. Season all over with chipotle seasoning (use less if spice-averse), adobo seasoning, and a pinch of salt. -
3 Cook the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions, bell peppers, and a pinch of salt to hot pan. Stir occasionally until tender and slightly browned, 6-8 minutes.Add bacon and stir occasionally until crisp, 1-2 minutes. -
4 Add the Beans
Add chile and cumin rub, 1/4 cup water, and beans and their liquid to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 3-5 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Stir in 2 tsp. lime juice until combined, 20-30 seconds.Remove from burner.While vegetables and beans cook, continue recipe. -
5 Cook Chicken and Finish Dish
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with vegetable-bean mixture and chicken. Garnish with sour cream and cilantro and squeeze lime wedges over to taste. Bon appétit!
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