Salsa Macha Chicken & Rice Bowls

with Fajita Veggies & Crema

Allergens: Milk, Sesame, Peanuts

Total: 45 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Red Onion

    1 unit

  • White Wine Vinegar

    5 teaspoon

  • Ancho Chili Powder

    1 teaspoon

  • Long Green Pepper

    1 unit

  • Fajita Spice Blend

    1 tablespoon

  • Sesame Seeds

    1 tablespoon

  • Chicken Cutlets

    10 ounce

  • Mexican Spice Blend

    1 tablespoon

  • Jasmine Rice

    ¾ cup

  • Cilantro

    ¼ ounce

  • Hot Sauce

    1 teaspoon

  • Peanuts

    ½ ounce

  • Sugar

    ½ teaspoon (tsp)

  • Cooking Oil

    3 teaspoon (tsp)

  • Cooking Oil

    3 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Roughly chop peanuts. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Roughly chop cilantro.

Ingredient Quantities

  • Cilantro

    ¼ ounce

  • Peanuts

    ½ ounce

2

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. 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.

Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

3
  • While rice cooks, in a small, preferably nonstick, pan, add 3 TBSP oil (6 TBSP for 4 servings), 2 tsp Fajita Spice Blend (4 tsp for 4; be sure to measure—we sent more!), peanuts, sesame seeds, 1/2 tsp sugar (1 tsp for 4), and vinegar. (Mix off heat!) Stir until combined.
Ingredient Quantities

  • Fajita Spice Blend

    1 tablespoon

  • Sesame Seeds

    1 tablespoon

  • Peanuts

    ½ ounce

  • Sugar

    ½ teaspoon (tsp)

4
  • Heat pan with salsa macha over medium heat. Once oil is hot and mixture begins to fry, cook, stirring constantly, until sesame seeds, peanuts, and spices are toasted, 3-4 minutes.
  • Remove pan from heat and set aside. (TIP: Keep an eye on the mixture! If toasting too quickly, remove pan from heat and transfer mixture to a bowl.)
Ingredient Quantities

  • Sesame Seeds

    1 tablespoon

  • Peanuts

    ½ ounce

5

  • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and onion and lightly season with salt. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes.

  • Stir in half the Mexican Spice Blend (you’ll use the rest in the next step); cook, stirring, until veggies are lightly browned, 1-2 minutes more. Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan.

Ingredient Quantities

  • Mexican Spice Blend

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

6

  • Pat chicken* dry with paper towels and season all over with remaining Mexican Spice Blend and salt.

  • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (TIP: If chicken is browning too quickly, reduce heat to medium.) Transfer to a cutting board.

Ingredient Quantities

  • Mexican Spice Blend

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

7

  • Meanwhile, place sour cream in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

  • Fluff rice with a fork.

  • Thinly slice chicken crosswise.

  • Divide rice between bowls. Top with chicken and fajita veggies in separate sections; drizzle everything with crema and as much salsa macha as you like. (TIP: Refrigerate any extra salsa macha in an airtight container for up to 3 days.) Garnish with cilantro and hot sauce to taste. Serve.

Ingredient Quantities

  • Sour Cream

    3 tablespoon

  • Cilantro

    ¼ ounce

  • Hot Sauce

    1 teaspoon

  • Salt

    1 teaspoon (tsp)