Mexican-Spiced Chicken Thighs
with Cotija-Lime Green Beans
Cooking time
25 minutes
Servings
4
Calories
670 /serving
Getting a successful family dinner prepared is all about maintaining equilibrium. These beautifully balanced plates keep you there with ease thanks to a mild-mannered Mexican spice blend, a cheesy lime dressing on the beans and a hint of garlic in the rice.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 400g Green beans (or string peas)
- 3 Garlic cloves
- 1 Lime
- 50g Mayonnaise
- 320g White rice
- 60g Cotija cheese (contains lipase)
- 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil, silicon dioxide)
Contains: Eggs • Milk • Sesame • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
2 tbsp Butter
Total Fat
21 g
Saturated Fat
8 g
Sodium
910 mg
Total Carb
76 g
Sugars
5 g
Protein
45 g
Fibre
4 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; 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, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- Halve the lime; juice ½ and quarter the remaining ½.
Sauté the green beans
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the green beans and remaining garlic. Sauté, 1 to 2 min., until beginning to soften.
- Add 2 tbsp water, the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender.
Dress the green beans
- In a large bowl, combine the mayo, lime juice and ½ the cheese.
- Add the green beans; toss well.
Plate your dish
- Divide the rice, chicken and green beans between your plates.
- Garnish the green 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.
