Family Meal Kit
Premium
Rustic Tomato Braised Chicken and Peppers
over creamy mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
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 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 8 oz. Fire Roasted Diced Tomatoes
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 Onion
- 3 oz. Creme Fraiche
- 4 tsp. Chicken Broth Concentrate
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. Fresh Basil
- 2 tsp. Poultry Seasoning
- 1 tsp. Garlic Salt
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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Calories540
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Carbohydrates57g
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Net Carbs51g
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Fat18g
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Protein37g
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Sodium1690mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
- 1 Potato Masher
- 1 Plate
- 1 Peeler
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 sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Remove stems, seeds, and ribs, and cut bell peppers into 1/4" slices.
Stem and coarsely chop basil.Halve and peel onion. Cut halves into 1/4" slices.Pat chicken dry. Season both sides with half the poultry seasoning (reserve remaining for sauce) and 1/4 tsp. salt. -
3 Start the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until slightly browned, 2-4 minutes per side.Chicken will finish cooking in a later step.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Finish the Chicken
Add 2 tsp. olive oil, onions, and bell peppers to hot pan. Stir occasionally until slightly tender, 6-8 minutes.
Add tomatoes, chicken base, 1/4 cup water, remaining poultry seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine and bring to a simmer.Once simmering, add chicken and cover. Cook until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Remove from burner. -
5 Finish Potatoes and Finish Dish
Add creme fraiche, softened butter, and garlic salt to pot with potatoes. Mash until smooth.
If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping chicken mixture with basil. Bon appétit!
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