Meal Kit

Chicken Mole Arepas

with sautéed poblanos and chayotes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 2 Green Onion
  • 1 Chayotes
  • 1 Poblano Pepper
  • 2¾ oz. Arepa Mix
  • Info
    1 oz. Queso Fresco
  • 1⅓ oz. Chicken Mole Concentrate
  • 2 Garlic Clove
  • 1 tsp. Chimichurri Seasoning
  • 14 oz. Diced Chicken Thighs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1


    prep chayote and dice into ½ inch pieces stem and seed poblano, and dice into ¼ inch pieces mince garlic slice and separate green onions

  2. 2


    combine arepa mix with ⅔ cup water and cheddar jack cheese add ¼ t salt and mix, form into large ball with hands separate ball into 4 pieces and press each piece into a disk about ¼ inch thick heat large non stick with 1 T oil and sear for 2-3 minutes per side over medium high heat until golden brown and crisp transfer to plate and return pan to heat

  3. 3

    cooking vegetables

    while the arepas cook heat medium non stick over medium heat and add 1 t olive oil sear chayote for 2-3 minutes, toss and continue to cook for another 7-8 minutes stirring occasionally add peppers and cook another 2-3 minutes add garlic and sweat for 2-3 minutes and season with a pinch of salt, pinch of pepper and chimichurri seasoning

  4. 4

    cooking mole

    in same large non stick from the arepas heat over medium high heat with 1 t olive oil add chicken thighs and sear for 3-4 minutes season with a pinch of salt and pepper stir continue to cook for 4-5 more minutes, stirring occasionally add green onion bottoms and mole concentrate with ¼ cup water cook until reduced by ½

  5. 5


    plate top with queso fresco and green onion tops

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