with Garlic-Cilantro Rice
Ingredients: Chicken thighs • Roma tomato • Basmati rice • Tikka curry sauce (milk) (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) • Spinach • Yellow onion • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • 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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Chicken Thighs
270 g
Tikka Sauce
0.5 cup
Cream Cheese
1 unit(s)
Baby Spinach
56 g
Tomato
2 unit(s)
Onion, chopped
56 g
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 for 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 for 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 for 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 for 1-2 min, stirring often, until cream cheese melts and sauce comes to a simmer.
- Once sauce is simmering, return chicken to the pan.
- Cook for 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 for 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 bowls. Top with chicken tikka.
- Sprinkle remaining cilantro over top.
720
kcal
Calories
28
g
Fat
14
g
Saturated Fat
78
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
39
g
Protein
185
mg
Cholesterol
1500
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
4
mg
Iron
