15-Min Curried Chicken, Poblano & Figs with Cilantro, Labneh & Pre-Cooked Rice
15 Min Meal

15-Min Curried Chicken, Poblano & Figs

with Cilantro, Labneh & Pre-Cooked Rice

15 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! The bold, warming flavors in our chicken stir-fry, like fragrant vadouvan curry powder and smoky poblano pepper, are perfectly contrasted by a cooling dollop of creamy labneh and the sweetness of dried Turkish figs. A final garnish of fresh cilantro elevates the dish.

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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    15-Min Curried Chicken, Poblano & Figs with Cilantro, Labneh & Pre-Cooked Rice
    Title
    • 10 oz Cooked White Rice
    • 10 oz Boneless Chicken Breast Pieces
    • 2 Dried Turkish Figs
    • 1 Poblano Pepper
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • ½ Tbsp Vadouvan Curry Powder
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Crème Fraîche
    • 1 bunch Cilantro
    • ¼ cup Labneh Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Roughly chop the figs. Place in a medium bowl; cover with 1/2 cup of hot water (or 1 cup for 4 servings). Set aside to rehydrate at least 5 minutes. Finely chop the cilantro leaves and stems. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

    2 Cook the chicken & pepper

    Pat the chicken dry with paper towels. Place in a bowl; add the sliced pepper(s) and curry powder. Season with salt and pepper. Toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and pepper(s) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully add the rehydrated figs (including the liquid) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

     Cook the chicken & pepper
    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the sautéed aromatics and a drizzle of olive oil; season with salt and pepper. Serve the warmed rice topped with the cooked chicken and pepper(s), labneh, and chopped cilantro. Enjoy!

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