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Saucy Chipotle Chicken

Saucy Chipotle Chicken

with Yellow Rice

20-MIN MEAL
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20 mins are all you need for tender saucy chipotle coated chicken tenders! Yellow rice and fresh salsa top this wonder of a bowl. Olé!

Tags:SpicyQuick Prep
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

½ tbsp

Cumin-Turmeric Spice Blend

1 tsp

Chipotle Powder

2 tbsp

Tomato Sauce

113 g

Onion, chopped

7 g

Cilantro

1 unit

Lime

80 g

Roma Tomato

160 g

Poblano Pepper

6 tbsp

Sour Cream

(ContainsMilk/Lait)

¾ cup

Basmati Rice

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber5 g
Protein51 g
Cholesterol125 mg
Sodium460 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Zester
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce.

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the Cumin-Turmeric Spice Blend (use all for 4ppl), rice and half the onions. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

2

Roughly chop the cilantro. Cut the tomato into 1/4-inch pieces. Core, then cut the poblano into 1/4-inch pieces. (NOTE: We suggest using gloves when prepping poblanos!) Zest, then juice half the lime. Cut the remaining lime into wedges. Pat the chicken dry with paper towels. Cut the chicken tenders in half, then season with salt and pepper.

3

Combine the tomato, cilantro, remaining onions, 1 tbsp lime juice, 1 tsp lime zest, 1/4 tsp sugar and 1 tsp oil (dbl all for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken and poblanos. Cook, turning pieces over occasionally, until the chicken is cooked through and the poblanos are soft, 5-6 min.** Sprinkle chipotle powder over chicken and veggies. Cook, stirring often until coated, 1 min.

5

Add the tomato sauce, 1/4 tsp sugar and 1/2 cup water (dbl both for 4 ppl) to the pan with the chicken and poblanos. Cook, stirring to coat, until saucy, 3- 4 min. Season with salt and pepper.

6

Fluff the rice with a fork and season with salt. Divide the rice between plates and top with the chipotle chicken and salsa. Dollop the sour cream over top. Squeeze over a lime wedge, if desired.