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Mexican Baked Chicken Thighs
with Seasoned Rice
Easy-smothered Mexican chicken is a symphony of flavours for the whole family! Juicy chicken breast can tossed in Mexican Seasoning and topped with a savoury tomato and pepper sauce. All topped with cheese and served over a perfectly fluffy bed of rice!
Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • 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).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
2 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
1 unit(s)
Sweet Bell Pepper
½ cup
Tomato Salsa
(May contain Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
¾ cup
Basmati Rice
1 unit(s)
Chicken Broth Concentrate
½ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min.
- Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Pat chicken dry with paper towels. Season with Mexican Seasoning and salt.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 2-3 min per side, until golden.
- Transfer chicken to 8x8-inch (9x13-inch) baking dish. Set aside.
- Reheat the same large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil and peppers and corn. Cook for 4-5 min, stirring often, until tender.
- Add salsa and 2 tbsp (4 tbsp) water. Stir to combine.
- Pour the salsa-veggie mixture over the chicken. Sprinkle with cheese.
- Bake chicken in the middle of the oven until cooked through, 8-10 min.**
- Fluff the rice with a fork.
- Divide rice between plates then top with chicken-salsa mixture.
If you've opted for chicken thighs, prep and cook chicken thighs in the same way you would prep and cook chicken breasts.