Express
Peruvian-Style Chicken and Rice
with spicy pickled vegetables
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Cooked White Rice
- 4 oz. Fire Roasted Diced Tomatoes
- 4 oz. Black Beans
- 1 Lime
- 1 Shallot
- 0.7 oz. Diced Jalapeno Peppers
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Sugar
- 1 tsp. Portuguese Piri Piri Blend
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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Calories440
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Carbohydrates53g
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Net Carbs47g
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Fat9g
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Protein36g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Microwave-Safe Bowls
- 1 Microwave
- 1 Colander/Strainer
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Stem cilantro and reserve whole leaves.Halve lime and juice.Peel and halve shallot. Slice half into thin strips and finely chop the other half. Keep sliced shallots and chopped shallots separate. -
2 Quick-Pickle the Vegetables
In a microwave-safe bowl, combine 1 Tbsp. lime juice, 2 Tbsp. water, sugar, and a pinch of salt.
Microwave uncovered until heated through, 15-30 seconds.Carefully remove from microwave and stir in jalapeños (to taste) and chopped shallots until combined. Rest, at least 10 minutes.After 10 minutes, drain excess liquid from bowl.While pickled vegetables rest, continue recipe. -
3 Cook the Chicken Mixture
Pat chicken dry. Season all over with chile and cumin rub and a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken and sliced shallots to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add diced tomatoes and stir occasionally until heated through, 1-2 minutes.Remove from burner.While chicken mixture cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In another microwave-safe bowl, combine rice, beans, 1 tsp. water, chicken base, and half the piri piri seasoning (to taste; remaining is yours to use as you please!). Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in cilantro until combined and fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken mixture. Garnish with pickled vegetables (to taste). Bon appétit!
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