Family Meal Kit
One Pan
One-Pan Caribbean Chicken Stew
with bell peppers, plantains, and rice
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
In Your Box (serves 4)
- 2 Tbsp. Cornstarch
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 5⅗ fl. oz. Coconut Milk
- 1 Red Bell Pepper
- 6 oz. Sliced Plantains
- 1 Lime
- 1 oz. Brown Sugar
- 4 tsp. Chicken Broth Concentrate
- 2 tsp. Blackening Seasoning
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Curry Powder
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.
-
Nutrition (per serving)
-
Calories580
-
Carbohydrates63g
-
Net Carbs60g
-
Fat20g
-
Protein33g
-
Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
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.
-
1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Halve lime. Cut one half into wedges and juice the other half.Cut plantains into 1" pieces.Pat chicken dry and season all over with blackening seasoning. -
2 Cook the Plantains
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add plantains to hot pan. Stir occasionally until golden-brown all over, 4-6 minutes.Transfer plantains to a plate. Keep pan over medium heat; no need to wipe clean. -
3 Start the Stew
Add 2 tsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add bell peppers and stir often until tender, 2-3 minutes. -
4 Finish the Stew
Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. Add coconut milk, curry powder, piri piri seasoning (to taste), chicken base, and brown sugar to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.
While stew comes to a simmer, in a mixing bowl, combine cornstarch and 2 cups water. Set aside.Once simmering, add cornstarch mixture to hot pan. Stir occasionally until stew is slightly thickened, 6-8 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner and stir in 2 tsp. lime juice (to taste) until combined.While stew cooks, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Stir in 1/4 tsp. salt until combined. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping stew with rice and plantains. Squeeze lime wedges over to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
