Smoky Mexican Chicken Thighs
with Spicy Salsa Verde & Roasted Chayote
Cooking time
20 minutes
Servings
2/4
Calories
370 /serving
Saucy, smoky and smart about carbs, this Mexican spread has your food goals covered. Tender chicken thighs get a slathering of spicy salsa verde, along with poblano peppers and garlic. They join spice-roasted chayote, an innovative technique for presenting a traditional Mesoamerican vegetable.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Garlic clove
- 1 Scallion
- 2 Poblano peppers (or green peppers)
- 1 Chayote
- 60ml Salsa verde
- 10g Southwestern Heat spices (smoked paprika, cumin, garlic, coriander, paprika, oregano, black peppercorn, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
16 g
Saturated Fat
3 g
Sodium
400 mg
Total Carb
24 g
Sugars
10 g
Protein
38 g
Fibre
8 g
Preparation
Roast the chayote
- Preheat the oven to 450°F.
- Peel and medium-dice the chayote.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender and beginning to brown.
Start the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, halve, core and medium-dice the poblanos.
- Mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Finish the chicken & make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the poblanos, white bottom of the scallion, garlic and S&P.
- Sauté, 2 to 3 min., until beginning to soften.
- Add the chicken, salsa verde and ½ cup water (double for 4 portions).
- Cook, partially covered, scraping up any browned bits, 4 to 6 min., until the chicken* is cooked through.
Plate your dish
- Divide the chayote between your plates.
- Top with the chicken and sauce.
- Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
