Cheesy Mexican-Inspired Chicken Thighs Bake
with Tomato Salsa, Corn and Rice
Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
16 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
1 unit(s)
Sweet Bell Pepper
½ cup
Tomato Salsa
(May contain traces of: Sesame, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, Crustaceans, Egg, Fish, Gluten)
¾ cup
Basmati Rice
(May contain traces of: Sesame, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, Crustaceans, Egg, Fish)
1 unit(s)
Chicken Broth Concentrate
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - To a medium pot, add 1 cup (2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 12-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Pat chicken dry with paper towels. Season with Mexican Seasoning and salt.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden.
- Transfer chicken to an 8x8-inch baking dish (9x13-inch for 4 servings). Set aside. (NOTE: Chicken will finish cooking in step 5.)
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers and corn. Cook for 4-5 min, stirring often, until tender.
- Add salsa and 2 tbsp (4 tbsp) water. Stir to combine.
- Pour salsa-veggie mixture over chicken. Sprinkle cheese over top.
- Bake for 8-10 min, in the middle of the oven, until chicken is cooked through.**
- Fluff rice with a fork.
- Divide rice between plates, then top with cheesy chicken bake.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
