Meal Kit
Fried Chicken Thighs & Cheesy Grits
with corn and red bell pepper
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
- 1 Red Bell Pepper
- 6 fl. oz. Canola Oil
- 3 oz. Corn Kernels
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3 oz. Shredded Cheddar Cheese
- ½ cup Instant Grits
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1 cup Panko Breadcrumbs
- 2 Green Onion
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1 oz. Flour
- ½ fl. oz. Cholula Hot Sauce
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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Calories950
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Carbohydrates84g
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Net Carbs78g
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Fat43g
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Protein59g
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Sodium1490mg
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
Chop peppers
Chop scallions -
2 Cook Grits
Cook grits according to package directions with .25 tsp salt. Add peppers, corn, half of the scallion tops and cheese. Stir constantly over medium heat until peppers are softened and cheese is evenly distributed, 1-2 minutes. Remove from heat, cover and set aside.
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3 Bread Chicken
Place flour in a mixing bowl. Add enough water to make a slurry mixture. In another bowl, add panko. Season chicken with .5 tsp salt and a pinch of pepper. Dip diced chicken into slurry mixture and then coat with panko. Repeat with all chicken and set on a plate.
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4 Cook Chicken
Heat oil in a medium pan over medium heat. Test temperature of oil by adding a little slurry to the oil. Fry chicken until lightly browned and cooked through.
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5 Finish The Dish
Add a little water to the grits if they firmed up. Top grits and chicken with hot sauce to taste. Garnish with remaining scallion tops.
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