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RECIPE
18 INGREDIENTS27 STEPS45min

Verde Chicken and Calabacitas with Rice

4.8
4 Ratings
Begin with the salsa of tomatillos, fresh chiles and herbs. Add the salsa to a sauté of diced fresh chicken, onion, roasted green chiles and fresh summer squash. The finishing dash of thick, luscious sour cream on top really sets o the mild tartness of the sauce.
Verde Chicken and Calabacitas with Rice Recipe | SideChef
Begin with the salsa of tomatillos, fresh chiles and herbs. Add the salsa to a sauté of diced fresh chicken, onion, roasted green chiles and fresh summer squash. The finishing dash of thick, luscious sour cream on top really sets o the mild tartness of the sauce.
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$10.19
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1
Shallot
1
Poblano Pepper , roasted
2 Tbsp
6 cloves
1/4 cup
White Cooking Wine
1 pckg
Chicken Base
3/4 cup
2 cups
Fresh Baby Spinach
1/2 Tbsp
3 3/4 cups
Water
2 Tbsp
Vegetable Oil
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Nutrition Per Serving

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CALORIES
1266
FAT
59.0 g
PROTEIN
74.5 g
CARBS
123.8 g

Cooking Instructions

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Step 1
Peel and cut half of the White Onion (1) into half inch diced pieces, and set aside.
Step 2
Cut Tomatillos (6) in half, and set aside.
Step 3
Remove the stem from the Jalapeño Pepper (1) and cut into half inch diced pieces, and set aside.
Step 4
Portion out two sprigs of Fresh Cilantro (1/3 cup) for garnish. Remove leaves from the remaining cilantro, discard the stems, and roughly chop the leaves.
Step 5
Finely chop the Shallot (1) and set aside.
Step 6
Finely chop four cloves of Garlic (4 cloves) and set aside.
Step 7
Roughly chop Fresh Baby Spinach (2 cups) and set aside.
Step 8
Cut the Zucchini (1) into half inch pieces, and set aside.
Step 9
Dice the Poblano Pepper (1) into half inch pieces, and set aside.
Step 10
In a small saucepan over high heat, add the tomatillos, jalapeño, the remaining two cloves of Garlic (2 cloves) , half of the chopped onion, Salt (1/2 tsp) and Water (2 cups) Bring to a boil.
Step 11
Simmer for five minutes.
Step 12
Drain, and place contents in a blender. Let cool for ten minutes.
Step 13
Add the cilantro leaves and pulse carefully until smooth, then set aside.
Step 14
Pat Tyson® Chicken Breasts (8 oz) dry with paper towels. Cut into one inch diced pieces and place in a medium bowl. Season with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) .
Step 15
In a small bowl, add the Chicken Base (1 pckg) and Water (1 3/4 cups) Stir to combine.
Step 16
In a medium saucepan over medium high heat, add Vegetable Oil (1 Tbsp) Add the Jasmine Rice (3/4 cup) , shallots, and chopped garlic, and cook for two minutes until golden.
Step 17
Add the chicken broth, White Cooking Wine (1/4 cup) , and Salt (1/2 tsp) Bring to a boil.
Step 18
Cover and cook for fifteen minutes.
Step 19
Turn off heat and add the spinach. Stir and keep warm for plating.
Step 20
In a medium saucepan over medium high heat, add Vegetable Oil (1 Tbsp) When hot, add the zucchini.
Step 21
Cook for three minutes, then remove from pan and set aside.
Step 22
Add the chicken and cook for two minutes.
Step 23
Add the remaining onions and poblano peppers and cook for three minutes.
Step 24
Add the zucchini back to the pan. Pour the salsa into the pan, and simmer for four minutes.
Step 25
Remove from heat and keep warm.
Step 26
In the center of two places, place the spinach garlic rice. Add the chicken verde on top of the rice. Spoon Sour Cream (2 Tbsp) on top. Garnish with cilantro sprigs.
Step 27
Serve and enjoy!
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Nutrition Per Serving
Calories
1266
% Daily Value*
Fat
59.0 g
76%
Saturated Fat
14.4 g
72%
Trans Fat
0.0 g
--
Cholesterol
92.8 mg
31%
Carbohydrates
123.8 g
45%
Fiber
8.4 g
30%
Sugars
51.9 g
--
Protein
74.5 g
149%
Sodium
22520.2 mg
979%
Vitamin D
--
--
Calcium
213.0 mg
16%
Iron
3.3 mg
18%
Potassium
1303.3 mg
28%
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