2-Serving
Chicken & Shishito Paella
with chipotle crema
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Cooked White Rice
- 1 Lemon
- 4 oz. Mixed Diced Peppers
- 3 oz. Shishito Peppers
- 1 oz. Chipotle Crema
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Garlic Salt
- ½ tsp. Smoked Paprika
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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Calories470
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Carbohydrates39g
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Net Carbs35g
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Fat20g
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Protein33g
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Sodium1110mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
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 breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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 Prepare the Ingredients
Stem shishito peppers. Cut into 1/2" rounds. Shishito peppers can vary in spice level; most are mild and smoky.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat chicken dry. Season all over with half the garlic salt (reserve remaining for vegetables) and paprika. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Peppers
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shishito peppers (to taste), mixed peppers, remaining garlic salt, and a pinch of pepper to hot pan. Stir occasionally until peppers are tender, 6-8 minutes. -
3 Add the Chicken
Add 1 tsp. olive oil and chicken to hot pan. Stir occasionally until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.While peppers and chicken cook, continue recipe. -
4 Add Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove rice from packaging.
Add 2 tsp. olive oil, rice, piri piri seasoning (to taste), and 1 tsp. lemon juice to hot pan. Stir occasionally until combined and rice is heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice mixture with crema. Squeeze lemon wedges over to taste. Bon appétit!
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