Express
One-Pan Chicken Thigh and Mexican-Style Street Corn Risotto with Green Onions and Queso Fresco
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
Risotto takes hours, right. Right? Right? Not so! We've got a trick or two up our sleeves here and we get it down under fifteen minutes. How? You'll have to order the recipe to find out.
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
- 8 oz. Cooked Arborio Rice
- 3 oz. Corn Kernels
- 1 Lime
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2 oz. Light Cream Cheese
- 2 Green Onions
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½ oz. Queso Fresco Crumbles
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½ oz. Crispy Jalapenos
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Chile and Cumin Rub
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) MqgyWo3n
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Calories620
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Carbohydrates51g
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Net Carbs48g
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Fat22g
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Protein47g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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If using ground turkey, follow same instructions as chicken thighs in Step 2, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken thighs in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using Impossible burger, follow same instructions as chicken thighs in Step 2, breaking up burger until heated through, 4-6 minutes.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken thighs, white portions of green onions, and corn to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Make the Risotto
Stir rice, 1 cup water, seasoning rub, and chicken broth into hot pan. Bring to a simmer.
Once simmering, cook until liquid has reduced by half, 4-6 minutes.Remove from burner. Stir in cream cheese, 1 tsp. lime juice, 1/2 tsp. salt, and a pinch of pepper until combined and creamy. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Finish the Dish
Plate dish as pictured on front of card, topping risotto with green portions of green onions, queso fresco, and crispy jalapeños (to taste). Squeeze lime wedges over dish to taste. Bon appétit!
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