Family Meal Kit
One-Pot Street Corn Chicken Risotto
with green onions and chipotle crema
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- ¾ cup Arborio Rice
- 4 oz. Fire Roasted Salsa Verde
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3 oz. Chipotle Crema
- 3 oz. Corn Kernels
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2 oz. Cream Cheese
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1 oz. Grated Cotija Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 2 Green Onions
- 2 Garlic Cloves
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) 8O7Na0qD
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Calories470
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Carbohydrates43g
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Net Carbs42g
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Fat18g
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Protein36g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
- 1 Mixing Bowl
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 Cook the Chicken
Pat chicken dry. Season all over with 1/2 tsp. salt.
Place a large pot over medium heat and add 2 tsp. olive oil. Cooking in batches if necessary, add chicken to hot pot. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate. Reserve pot; no need to wipe clean.While chicken cooks, continue recipe. -
2 Make Green Onion Salsa and Prepare Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Mince garlic.In a mixing bowl, combine half the green portions of green onions (reserve remaining for garnish) and salsa verde (to taste). Set aside. -
3 Start the Risotto
Return pot used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and garlic to hot pot and stir occasionally until fragrant, 30-60 seconds.
Add 2 Tbsp. water and stir, scraping up any bits from bottom of pan, 30-60 seconds.Add rice and stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup water. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup water and mirepoix base to hot pot. Stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done.Stir in corn and chicken until warmed through.Remove from burner. Stir in 1/3 the chipotle crema (reserve remaining for topping) and cream cheese until melted and combined. -
5 Finish the Dish
Plate dish as pictured on top of card, topping risotto with green onion salsa (to taste), remaining chipotle crema, remaining green portions of green onions, and cotija. Bon appétit!
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