Directions: |
Directions:1. COOK RICE - Preheat oven to 425 degrees. Wash and dry all produce. In a small pot, combine rice, half the stock concentrate, 2 1/4 c. water, and 1/2 tsp. turmeric. 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.
2. ROAST VEGGIES - Meanwhile, halve, core, and slice poblano and onions into 1/2 inch thick pieces. Toss poblano and onion wedges on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until softened and lightly charred, 18-20 minutes.
3. PREP - While veggies roast, finely dice tomato. Zest 1 lemon; quarter 1 lemon. Mince garlic. Finely chop cilantro.
4. MAKE CHIMICHURRI & SALSA - In a small bowl, combine cilantro, half the garlic, half the cumin, and juice from 2 lemons. Add as much lemon zest as you like. Stir in 4 tbsp. olive oil; season generously with salt and pepper. In a separate bowl, combine tomato, minced garlic, and lemon juice to taste. Season with salt and pepper.
5. COOK CHICKEN - Pat chicken dry with paper towels; season with salt, pepper, and remaining cumin. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in 4 tbsp. water and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat.
6. FINISH & SERVE - Fluff rice with a fork; stir in 2 tbsp. butter and season with salt and pepper. Divide between bowls and top with veggies, chicken and salsa. Spoon chimichurri over chicken. Serve with remaining lemon wedges on the side. |
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