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
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 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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