Chimi Chicken & Yellow Rice Bowls

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• chicken stock concentrate (you'll use the rest later)
  2
• chili pepper
  1
• chopped chicken breast
  10 oz
• cilantro
  ¼ oz
• cumin (you'll use the rest later)
  1 tsp
• garlic
  1 clove
• jasmine rice
  ¾ cup
• lemon
  2
• long green pepper (poblano)
  1
• olive oil
• onion
  1
• paper towels
• salt
• tomato
  1
• turmeric
  1 tsp
• water
  1¼ cup

🍳 Cookware

• small pot
• baking sheet
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , half the chicken stock concentrate , water (2¼ cups for 4 servings), and turmeric (¼ tsp for 2 servings, ½ tsp for 4; we sent more). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, chicken stock concentrate: 2 (you'll use the rest later), water: 1¼ cup, turmeric: 1 tsp
2. 

   2

   Meanwhile, halve, core, and slice long green pepper into ½-inch-thick strips. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (3 TBSP for 4 servings). Toss poblano and onion wedges on a baking sheet with a large drizzle of olive oil , salt , and black pepper . Roast on top rack until softened and lightly charred, ⏱️ 20 minutes .

   long green pepper: 1 (poblano), onion: 1, olive oil, salt, black pepper
3. 

   3

   While veggies roast, finely dice tomato . Zest 1 lemon ; quarter lemons. Mince garlic . Finely chop cilantro . Thinly slice chili pepper .

   tomato: 1, lemon: 2, garlic: 1 clove, cilantro: ¼ oz, chili pepper: 1
4. 

   4

   In a small bowl , combine cilantro, half the garlic, half the cumin , and juice from 1 lemon (2 lemons for 4 servings). Add as much lemon zest and chili as you like. Stir in 2 TBSP olive oil (4 TBSP for 4); season generously with salt and pepper. In a separate small bowl, combine tomato, minced onion, and lemon juice to taste. Season with salt and pepper.

   cumin: 1 tsp (you'll use the rest later)
5. 

   5

   Pat chopped chicken breast dry with paper towels ; season with salt, pepper, and remaining cumin. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked though, 4-6 minutes. Stir in 2 TBSP water (4 TBSP for 4 servings) and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat.

   chopped chicken breast: 10 oz, paper towels
6. 

   6

   Fluff rice with a fork; stir in butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between bowls and top with veggies, chicken, and salsa. Spoon chimichurri over chicken. Serve with remaining lemon wedges on the side.

   butter: 1 tbsp