Mexican-Spiced Pulled Chicken
over Rice with Mushrooms, Sweet Peppers & Slaw
Cooking time
30 minutes
Servings
4
Calories
560 /serving
They’ll be pulled towards the table by the alluring scent of a Mexican-inspired meal. Tender chicken breasts are pan-seared until juicy and bronzed in a sunny spice mix, then pulled apart into easy-to-eat shreds. They join sautéed mushrooms and sweet peppers to simmer gently in a saucy demi-glace mixture. Serve the meat and veg over fluffy white rice with a side of crisp, sharp cabbage slaw flecked with fresh cilantro.
We will send you:
- 2 Chicken breasts
- 300g Shredded cabbage
- 450g Mushrooms
- 1 Bunch of cilantro
- 2 Sweet peppers
- 30ml Apple cider vinegar
- 320g White rice
- 30ml Vegetable demi-glace
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites
You will need:
Medium pot
Salt & pepper (S&P)
Medium pan
Oil
Total Fat
14 g
Saturated Fat
2 g
Sodium
570 mg
Total Carb
82 g
Sugars
10 g
Protein
31 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water 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. Fluff and keep warm.
Cook & shred the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl and reserve the pan. Using two forks, shred the chicken.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Core and cut the sweet peppers lengthwise into ½ inch pieces. Thinly slice the mushrooms.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 4 to 6 min., until beginning to brown. Add the sweet peppers and sauté, 3 to 4 min., until beginning to soften; season with S&P.
Make the sauce & coat the chicken
To the pan of vegetables, add the chicken, demi-glace, ½ cup water and the remaining spices. Reduce the heat and simmer, stirring occasionally, 1 to 2 min., until heated through and beginning to thicken.
Make the slaw & serve
In a large bowl, combine the vinegar and 2 tbsp oil. Add the cabbage, ½ the cilantro and S&P; toss well. Divide the rice between your bowls. Top with the chicken, vegetables and sauce. Garnish with the remaining cilantro. Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
