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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cumin-Turmeric Spice Blend
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.
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.
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.
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.
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.
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.