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Fresh pre-cut ingredients
20 minutes

Mexican-Style Braised Chicken, Cabbage & Leafy Greens

with Lime & Cilantro Sour Cream

Cooking time

20 minutes




680 /serving

Let some Mexican-inspired warmth fill your kitchen—and your belly—this week. There’ll be good energy—or buena onda, as they say—in the room while you cook up this vividly coloured and flavoured chicken dish. It gets its red hues from tomato paste, cabbage and peppery ancho-led spices, simmering with chicken thighs and leafy greens. Present this super-tender braise over long-grain rice, and finish it off with sour cream that situates itself south of the border with lime and cilantro.

We will send you:

  • 4 Chicken thighs
  • 90g Baby greens (baby spinach or kale)
  • 150g Shredded red cabbage
  • 1 Bunch of cilantro
  • 1 Lime
  • 100g Mirepoix
  • 165g White rice
  • 30ml Tomato paste
  • 398ml Tomatoes (canned)
  • 43ml Sour cream
  • 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: Milk, Sesame

You will need:

Medium pot
Large high-sided pan
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
4 g
1620 mg
Total Carb
101 g
14 g
47 g
12 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) 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. Fluff and set aside in a warm spot.
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Start the chicken
Meanwhile, in a large, high-sided pan, heat a generous drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Cook the mirepoix and chicken, partially covered, 3 to 5 min., until browned. Add the tomato paste and cook, stirring constantly, 1 to 2 min., until dark red.
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Finish the chicken
Flip the chicken and add the tomatoes, cabbage and ½ cup water (double for 4 portions). Bring to a boil and simmer, stirring occasionally, 6 to 8 min., until the cabbage is tender. Add the spinach and spices. Cook, stirring occasionally, 2 to 4 min., until the spinach has wilted and the chicken* is cooked through.
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Make the lime sour cream
Meanwhile, roughly chop the cilantro leaves and stems. Halve the lime; juice ½ and quarter the remaining ½. In a medium bowl, combine the sour cream, lime juice, a pinch of the cilantro and S&P.
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Finish & serve
To the pan of chicken, add ⅔ of the remaining cilantro and the juice of 2 lime wedges (double for 4 portions); stir well. Divide the rice between your bowls. Top with the chicken. Garnish with the remaining cilantro and lime wedges. Drizzle with the lime sour cream. Bon appétit!

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