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Ready in 25 minutes

Carb-Wise: Tomatillo-Braised Chicken

Seared Sweet Pepper, Lime-Dressed Slaw & Cotija

Cooking time

25 minutes




520 /serving

Enter a Mexican landscape, and hitch a ride with tomatillos to take you there. Match these husked green tomatoes with warm and smoky spices, and a drop of honey, and you’re in flavour country. Chicken thighs will simmer in this sauce until they’re tender and flavour-infused, and ready to rumble with sautéed sweet pepper and a quick lime-zapped slaw. Marinated shallot and Cotija cheese are the details that make this calorie-conscious recipe a dream.

We will send you:

  • 4 Chicken thighs
  • 225g Tomatillos
  • 1 Shallot (or onion)
  • 1 Lime
  • 1 Sweet pepper
  • 150g Shredded green cabbage
  • 15ml Apple cider vinegar
  • 7g Honey
  • 60g Cotija cheese (contains lipase)
  • 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)

Contains: Milk, Sulphites

You will need:

Small pot (or kettle)
Medium pan
Large pan
Salt & pepper (S&P)
Medium heatproof bowl
Total Fat
26 g
Saturated Fat
8 g
630 mg
Total Carb
31 g
16 g
43 g
7 g
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Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, in a small pot (or kettle), bring ½ cup water (double for 4 portions) to a boil. Core and medium-dice the sweet pepper. Remove the husks from the tomatillos; small-dice. Halve, peel and thinly slice the shallot. In a medium heatproof bowl, make the marinated shallot by combining ½ the shallot and the boiling water. Let sit, 2 to 3 min., until softened. Drain and return to the bowl. Add the vinegar and S&P; stir well.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining shallot, 30 sec. to 1 min., until fragrant. Add the tomatillos and sauté, scraping up any browned bits from the bottom of the pan, 2 to 3 min. (3 to 5 min. for 4 portions), until softened; season with a pinch of the remaining spices and S&P. Add the honey and ½ cup water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min. (3 to 5 min. for 4 portions), until thickened.
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Finish the chicken
To the pan of sauce, add the chicken. Cook, partially covered, 6 to 8 min., until the chicken* is cooked through and the sauce has thickened.
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Sauté the sweet pepper
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Sauté the sweet pepper, 2 to 4 min., until beginning to brown and soften; season with the remaining spices and S&P.
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Make the slaw & serve
Quarter the lime. In a large bowl, combine the juice of ½ the lime wedges, a drizzle of oil and S&P. Add the cabbage; toss well. Divide the slaw and sweet pepper between your plates. Top with the chicken and sauce. Garnish with the marinated shallot (drain before adding), cheese and remaining lime wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.