with Garlic-Cilantro Rice
Ingredients: Chicken thighs • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Roma tomatoes • Yellow onion • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
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Utensils
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Chicken Thighs
270 g
Tikka Sauce
0.5 cup
Cream Cheese
1 unit(s)
Baby Spinach
56 g
Tomato
1 unit(s)
Yellow Onion
0.5 unit(s)
Garlic Salt
4 g
Basmati Rice
0.75 cup
Chicken Broth Concentrate
1 unit(s)
Cilantro
7 g
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
2 tbsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, combine rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt.
- Cover and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels.
- Cut chicken into 1-inch pieces. Season with pepper and remaining garlic salt.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add chicken. Sear 2-3 min per side, until golden.
- Transfer to a plate, reserving fat in the pan. (NOTE: Chicken will finish cooking in step 5.)
- Meanwhile, on a clean cutting board, peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- Reheat the pan (from step 2) with reserved fat over medium-high.
- Add onions and tomatoes. Cook 2-3 min, stirring occasionally, until veggies soften slightly. Season with salt and pepper.
- Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water.
- Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
- Once sauce is simmering, return chicken to the pan.
- Cook 3-4 min, stirring occasionally, until chicken is cooked through.**
- Add spinach and 1 tbsp (2 tbsp) butter.
- Season with salt and pepper, then stir 1 min, until butter melts and spinach wilts.
- To the pot with rice, add half the cilantro. Fluff rice with a fork.
- Divide rice between plates. Top with tikka.
- Sprinkle remaining cilantro over top.
710
kcal
Calories
27
g
Fat
13
g
Saturated Fat
77
g
Carbohydrate
10
g
Sugar
3
g
Dietary Fiber
38
g
Protein
185
mg
Cholesterol
1490
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
