Meal Kit

South American Chicken Cazuela

Corn, Tomatoes, Cumin, and Lime

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 14½ oz. Diced Tomatoes, Canned
  • 1 Ear of Corn
  • 1 Zucchini
  • 4 oz. Cilantro Sprigs
  • 1 Lime
  • 1 Celery
  • 2 Green Onions
  • 1 tsp. Gluten Free Minor's Chicken Base
  • 1 Garlic Cloves
  • 12 Chicken Tenders
  • 1 tsp. Cumin

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan

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
  1. 1

    Prepare the Ingredients

    Rinse celery, zucchini, lime, green onion, garlic, and cilantro. Cut celery into thin, diagonal slices. Cut ends off zucchini, quarter lengthwise, and cut into thin diagonal slices. Quarter lime. Cut green onion into thin diagonal slices. Mince garlic. Stem and mince cilantro. Drain tomatoes. Husk corn and cut into 2” rounds (for a more rustic presentation) or cut kernels off the cob (for an easier to eat plating). Rinse chicken tenders and pat dry.

  2. 2

    Sear Chicken.

    Heat a medium pan over medium-high heat. Cut chicken tenders into 1 1/2” pieces. Season with a pinch of salt and pepper. Add 1 tsp. olive oil to hot pan. Add chicken to pan and cook, turning occasionally, until browned, about 5-6 minutes. Remove chicken from pan to a plate.

  3. 3

    Cook Vegetables

    Place pan back on heat and add 1 tsp. olive oil. Add minced garlic to pan and cook for 30 seconds. Add celery, zucchini, and green onion to the pan and cook for 3-4 minutes. Season with a pinch of salt and pepper.

  4. 4

    Add Tomatoes and Chicken

    Add chicken base, cumin, 1 cup of water, and drained tomatoes to the pan. Bring to a boil and reduce to a simmer.

  5. 5

    Add Corn and Chicken

    Add corn, chicken and any accumulated juices back to the pan and cook for 6-9 minutes, or until vegetables are tender and chicken is fully cooked to a minimum internal temperature of 165 degrees. Squeeze lime juice from two wedges not stew (to taste). Taste for seasoning and season with a pinch of salt and pepper if desired.

  6. 6

    Plate the Dish

    Ladle a serving of stew into two bowls. Garnish with minced cilantro and serve any remaining lime wedges on the side.

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