Meal Kit
Chicken Mole Arepas
with sautéed poblanos and chayotes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Sesame
Chef
Patrick Le Beau
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
- 1 Chayotes
- 1 Poblano Pepper
- 2¾ oz. Arepa Mix
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2 oz. Shredded Cheddar-Jack Cheese
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1⅓ oz. Chicken Mole Concentrate
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1 oz. Queso Fresco
- 2 Green Onion
- 2 Garlic Clove
- 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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Calories710
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Carbohydrates50g
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Net Carbs46g
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Fat33g
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Protein54g
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Sodium1600mg
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
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1 prep
prep chayote and dice into 1/2 inch pieces
stem and seed poblano, and dice into 1/4 inch piecesmince garlicslice and separate green onions -
2 arepas
combine arepa mix with 2/3 cup water and cheddar jack cheese
add 1/4 t salt and mix, form into large ball with handsseparate ball into 4 pieces and press each piece into a disk about 1/4 inch thickheat large non stick with 1 T oil and sear for 2-3 minutes per side over medium high heat until golden brown and crisptransfer to plate and return pan to heat -
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 occasionallyadd peppers and cook another 2-3 minutesadd garlic and sweat for 2-3 minutes and season with a pinch of salt, pinch of pepper and chimichurri seasoning -
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 minutesseason with a pinch of salt and pepperstircontinue to cook for 4-5 more minutes, stirring occasionallyadd green onion bottoms and mole concentrate with 1/4 cup watercook until reduced by 1/2 -
5 plate
plate
top with queso fresco and green onion tops
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