Meal Kit
Poblano Popper Chicken Risotto
with Parmesan and crispy jalapeños
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- ¾ cup Arborio Rice
- 1 Poblano Pepper
- 2 oz. Baby Spinach
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2 oz. Cream Cheese
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1 oz. Shredded Parmesan Cheese
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½ oz. Crispy Jalapenos
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
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1 tsp. Buttermilk-Dill Seasoning
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) zPa287qv
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Calories700
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Carbohydrates73g
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Net Carbs71g
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Fat25g
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Protein43g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Medium Pots
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 thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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 sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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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 Prepare the Ingredients
Coarsely chop spinach.
Mince garlic.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Start the Risotto
Place another medium pot over medium-high heat and add 1 tsp. olive oil. Add rice, garlic, and a pinch of salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from other medium pot and chicken base to pot with rice. Rice should just be covered by water. Stir often until nearly all liquid is absorbed, 4-6 minutes. -
3 Finish the Risotto
Add 1/2 cup boiling water and stir often again until nearly all liquid 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. There may be water left.Remove from burner.Add spinach, cream cheese, Parmesan, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir until combined and spinach is wilted, 30-60 seconds.Cover and set aside. -
4 Cook the Chicken
Pat chicken dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken, poblanos (use less if spice-averse), buttermilk-dill seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with chicken mixture and garnishing with crispy jalapeños (to taste). Bon appétit!
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