Mexican-Spiced Chicken Thighs
with Cotija-Lime String Beans & Garlic Rice
Cooking time
25 minutes
Servings
4
Calories
740 /serving
Getting a successful family dinner prepared is all about maintaining equilibrium, and these beautifully balanced plates keep you there with ease. Pan-seared chicken thighs are delicious in a mild-mannered Mexican spice blend featuring ancho chilies and sesame seeds. The string beans are taken up a notch when sauced with lime, Cotija cheese and a little mayo. And even the base of white rice gets an extra tasty twist when started with garlic.
We will send you:
- 8 Chicken thighs
- 400g String beans
- 3 Garlic cloves
- 1 Lime
- 60ml Mayonnaise
- 320g White rice
- 60g Cotija cheese (contains lipase)
- 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Milk, Sesame
You will need:
Medium pot
Oil
2 tbsp Butter
Large pan
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
9 g
Sodium
940 mg
Total Carb
76 g
Sugars
4 g
Protein
45 g
Fibre
5 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 3 cups water, ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter. Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the stem ends of the string beans. Halve the lime; juice ½ and quarter the remaining ½.
Sauté the string beans
In the reserved pan, heat a drizzle of oil on medium-high. Add the string beans and remaining garlic. Sauté, 1 to 2 min., until beginning to soften. Add 2 tbsp water, the remaining spices and S&P. Sauté, scraping up any browned bits, 1 to 2 min., until crisp-tender.
Dress the string beans
In a large bowl, combine the string beans, mayo, lime juice and ½ the cheese.
Plate your dish
Divide the rice, chicken and string beans between your plates. Garnish the string beans with the remaining cheese. Serve the lime wedges on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
