Meal Kit
Jamaican Stewed Chicken
with cilantro lime rice
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Tomato Sauce
- 1 Green Bell Pepper
- 5.47 oz. Long Grain White Rice
- 1 Onion
- 1½ fl. oz. Jerk Sauce
- 1 Lime
- ¼ oz. Cilantro
- 1 tsp. Blackening Seasoning
- 3 Thyme Sprigs
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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Calories580
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Carbohydrates85g
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Net Carbs79g
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Fat11g
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Protein39g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Butter
- Salt
- 1 Small Pot
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Zester
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in 1 tsp. lime juice (to taste), 1 tsp. lime zest (to taste), half the cilantro (reserve remaining for garnish; all prepared in a later step), and a pinch of salt until combined. Set aside and cover.While rice cooks, continue recipe. -
2 Prepare the Chicken
Stem and mince thyme.
Pat chicken dry.In a mixing bowl, combine chicken, half the blackening seasoning (reserve remaining for vegetables), a pinch of salt, half the jerk sauce (use less if spice-averse; reserve remaining for stew), and 1 tsp. thyme (to taste; remaining is yours to use as you please!). Let rest, 10 minutes.While chicken rests, continue recipe. -
3 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice, or coarsely chop.
Coarsely chop cilantro.Zest and halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Cut halves into 1/4" dice, or coarsely chop. -
4 Start the Stew
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, onions, and remaining blackening seasoning to hot pot. Stir occasionally until tender, 6-8 minutes.Add 1 tsp. olive oil and chicken. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
5 Finish Stew and Finish Dish
Add tomato sauce and remaining jerk sauce (to taste) to hot pot. Stir to combine and bring to a simmer.
Once simmering, remove from burner and stir in 1 Tbsp. butter until combined. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping rice with stew. Garnish with remaining cilantro. Squeeze lime wedges over to taste. Bon appétit!
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