Saucy Chicken Burrito Bowls
with Chicken Thighs, Charred Poblano, Smoky Crema & Cilantro Lime Rice
Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced chicken thighs, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Tomato
1 unit
Red Onion
1 unit
Lime
1 unit
Long Green Pepper
¼ ounce
Cilantro
20 ounce
Diced Chicken Thighs
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
1 unit
Tex-Mex Paste
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Finely dice tomato. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Mince cilantro.
• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a large drizzle of oil in a medium pan over medium-high heat. (For 4 servings, use a large pan.) Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer veggies to a plate.
• Add another drizzle of oil to same pan over medium-high heat. Add chicken* and a big pinch of salt. Cook, stirring occasionally, until browned, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄4 cup water (1/3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and chicken is cooked through, 1-2 minutes more. Turn off heat.
Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy chicken, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
