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Ready in 25 minutes

Mexican-Spiced Chicken Thighs

with Cotija-Lime String Beans & Garlic Rice

Cooking time

25 minutes




770 /serving

Getting a successful family dinner prepared is all about maintaining equilibrium, and these beautifully balanced plates keep you there with ease. Pan-seared chicken thighs are delicious in a mild-mannered Mexican spice blend featuring ancho chilies and sesame seeds. The string beans are taken up a notch when sauced with lime, Cotija cheese and a little mayo. And even the base of white rice gets an extra tasty twist when started with garlic.

We will send you:

  • 8 Chicken thighs
  • 400g String beans
  • 3 Garlic cloves
  • 1 Lime
  • 60ml Mayonnaise
  • 320g White rice
  • 60g Cotija cheese (contains lipase)
  • 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Eggs, Milk, Sesame

You will need:

Medium pot
2 tbsp Butter
Large pan
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
10 g
940 mg
Total Carb
76 g
4 g
45 g
5 g
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Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the rice, 3 cups water, ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter. Fluff the rice.
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Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅔ of the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, remove the stem ends of the string beans. Halve the lime; juice ½ and quarter the remaining ½.
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Sauté the string beans
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the string beans and remaining garlic, 1 to 2 min., until beginning to soften. Add 2 tbsp water, the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender.
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Dress the string beans
In a large bowl, combine the mayo, lime juice and ½ the cheese. Add the string beans; toss well.
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Plate your dish
Divide the rice, chicken and string beans between your plates. Garnish the string beans with the remaining cheese. Serve the lime wedges on the side. Bon appétit!

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