Veracruz Chicken with Rice
A chunky Veracruz-style sauce featuring tomatillos, sweet baby bell peppers, and cherry tomatoes is the star of this recipe. Chicken tenders and long-grain rice make perfect matches.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Zucchini (Organic)
1 0.5 Whole
Cherry Tomato
5 2.5 oz
Potato
13 6.5 oz
Tomatillo Verde
9 4.5 oz
Bell peppers (Organic)
4 2 oz
Garlic (Organic)
2 1 Clove
Oregano Vulgare
1/2 0.25 oz
Protein & more
Chicken Tenders
1 0.5 lb
Louisiana Long Grain Rice
1 0.5 cup
Kalamata olives
2 1 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Spice mix
Mild Ancho Chile
1 0.5 tablespoon
Cumin powder
2 1 teaspoon
Coriander powder
2 1 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Prep ahead (optional)
a. ½” dice zucchini, potatoes, bell peppers, and yellow onion. b. Husk tomatillos and ½" dice. c. Mince garlic.
Instructions
1
Cook rice:
a. In medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Stir in long-grain rice. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes.
2
Meanwhile, cook vegetables:
a. In soup pot or dutch oven over medium-high heat, add 2 tsp olive oil. Add garlic (mince) and yellow onion (½” dice); cook until onion is translucent, about 2 minutes. Be careful not to brown the garlic.
b. Add potatoes (½” dice). Cook, stirring constantly, until golden, about 3 minutes.
c. Add tomatillos (husk, ½” dice), bell peppers (trim stem, ½” dice), and fresh oregano sprig (leave whole); cook until soft and juices release, about 3-4 minutes.
d. Add zucchini (½” dice), cherry tomatoes (whole), and kalamata olives (leave whole); cook uncovered until tomatoes soften and zucchini is just fork-tender.
3
Cook chicken:
a. Chop chicken tenders into 1” pieces. Season with ½ tsp salt and 1 tbsp Veracruz spice mix.
b. In large sauté pan over medium-high heat add 2 tsp olive oil. Add chicken tenders and cook until golden, about 2-3 minutes. Reduce heat and cook until chicken is cooked through, about 5-6 more minutes.
4
Serve:
a. Divide rice among plates. Spoon over Veracruz vegetables.
b. Serve chicken on top or alongside. Pour a glass of wine, imagine you’re at a beachside cafe in Veracruz, and enjoy.
Chef's notes
If chicken isn't a preference, fish would make a delicious match with the chunky tomatillo-based sauce.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX