South American Chicken Chupe

With Cilantro, Corn, Red Peppers, and Mild Chipotle Cream Sauce

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

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 recipe cards and 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

Chupe is a traditional South American stew served throughout Peru, Chile, and Bolivia. Our healthy take starts with a pan-seared chicken breast and served atop a rich bed of stewed red bell peppers, corn, and celery. Crisp green beans and nutty Parmesan finish off this dish that's got flavor for days, but won't weigh you down.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 2 Celery Stalks
  • 1 Shallot
  • 5 Cilantro Sprigs
  • 6 oz. Green Beans
  • 2 oz. Corn Kernels
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Home Chef Chupe Seasoning
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    1 oz. Grated Parmesan Cheese

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
    468
  • Carbohydrates
    31g
  • Fat
    33g
  • Protein
    56g
  • Sodium
    734mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Stem, seed, and dice red pepper into 1" pieces. Cut celery at an angle (bias) into ¼” thick slices. Peel and halve shallot. Slice shallot into thin strips (julienne). Stem and coarsely chop cilantro. Trim ends on green beans. Drain corn. Rinse chicken, pat dry, and season with a pinch of salt and pepper.

  • 2

    Sear the Chicken

    Warm a medium pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook for 3-4 minutes on each side or until deep brown. Transfer chicken to prepared baking sheet and reserve pan (no need to clean pan). The browned bits left on the bottom of the pan will add great flavor to the stew.

  • 3

    Roast Chicken and Beans

    Place seared chicken and green beans on prepared baking sheet. Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper. Bake in oven for 10-12 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

  • 4

    Cook the Vegetables

    Return pan used to sear chicken to medium-high heat and add red bell pepper, celery, shallot, corn kernels, and Chupe seasoning. Cook, stirring occasionally, for 5-6 minutes, or until vegetables begin to soften and brown.

  • 5

    Make the Sauce

    Add evaporated milk, ¼ cup water, and half the cilantro to pan and bring to a boil. Reduce heat to medium and cook until sauce thickens, about 5-7 minutes. Add half the Parmesan cheese to sauce and season to taste with salt and pepper.

  • 6

    Plate the Dish

    Arrange sauce and vegetables on the plate and top with chicken breast. Garnish with remaining cilantro and Parmesan and serve green beans on the side.

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