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Cilantro-Lime Arroz con Pollo with Chipotle Crema
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
David Padilla
This meal has many amazing, tasty moving parts: succulent chicken, feisty pepper, hearty beans, the slight heat and flavor bounty of chipotle crema, fresh cilantro (and cilantro lime salt!), and delicious rice. With so much going on, it's amazing it gets distilled into one perfect meal. But amazement is our middle name. (Not Shirley like it says on the old birth certificate.)
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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8 oz. Precooked Rice Pilaf
- 1 Poblano Pepper
- 3 oz. Black Beans
- 1 Lime
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2 oz. Sour Cream
- 2 Green Onions
- ½ tsp. Chipotle Seasoning
- ½ tsp. Cilantro Lime Pepper Salt
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) DOLymL38
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Calories560
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Carbohydrates44g
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Net Carbs40g
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Fat22g
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Protein43g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large 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
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1 Prepare Ingredients and Make Chipotle Crema
Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Halve lime and cut halves into wedges. Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Drain black beans.Combine sour cream, 2 tsp. water, and chipotle seasoning in a mixing bowl. Set aside.Pat chicken dry, and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken, poblano pepper, white portions of green onions, and cilantro lime pepper salt to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner and remove to a plate. Wipe pan clean and reserve.While chicken cooks, prepare rice. -
3 Cook the Rice
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add rice pilaf and black beans to hot pan. Stir occasionally until combined, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with chicken and garnishing with chipotle crema, and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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