Tex-Mex Style Chicken Thigh Skillet Supper
with Rice, Zucchini & String Peas
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Say it in Spanish: un solo recipiente. That’s right, only one pot lands this Tex-Mex feast within easy reach. Using an oven-safe vessel, you’ll give chicken thighs a starting sear. Then use the same pot to get the rice going in a tasty broth of tomato paste, garlic and butter. Plunk down chunks of zucchini and string peas for some gorgeous green hues from the veggie spectrum as it bakes, and then shower the works with scallions.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 1 Green zucchini
- 160g White rice
- 15ml Tomato paste
- 12g Chicken demi-glace
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Large oven-safe pot
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
10 g
Sodium
1140 mg
Total Carb
78 g
Sugars
6 g
Protein
43 g
Fibre
6 g
Preparation
Start the chicken
Preheat the oven to 425°F. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, oven-safe pot, heat a drizzle of oil on high. Add the chicken and cook, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
Meanwhile, quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Thinly slice the scallions crosswise.
Start the rice
In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the garlic and tomato paste. Cook, scraping up any browned bits, 30 sec. to 1 min., until fragrant and dark red. Add the rice, 1 ¾ cups water (double for 4 portions), the demi-glace and remaining spices; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice is partially cooked.
Finish the chicken, vegetables & rice
When the rice is partially cooked, remove from the oven and add the string peas, zucchini and S&P; stir well. Top with the chicken. Cover and bake, 10 to 12 min., until the chicken* is cooked through and the rice and vegetables are tender.
Plate your dish
Divide the chicken, vegetables and rice between your plates. Garnish with the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
