Multi-Cooker with Chicken Tacos & Cumin-Sichuan Pork

Multi-Cooker

with Chicken Tacos & Cumin-Sichuan Pork

95 MIN
8 Servings
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From the Test Kitchen

Great for families, these recipes put a Blue Apron twist on a multi-cooker experience. Easily bulk-cook meats (including braised meats like pulled pork or chicken) while you cook other elements like sauces and sides.

This week's meals are:
• Cumin-Sichuan Pork & Noodles with Cabbage & Crispy Onions
• Shredded Chicken Tacos with Spiced Rice & Beans

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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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ingredients
Multi-Cooker with Chicken Tacos & Cumin-Sichuan Pork
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Pork Roast
  • 1 Yellow Onion
  • ½ lb Sweet Peppers
  • ½ lb Cremini Mushrooms
  • 1 cup Jasmine Rice
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 1 15.5-Ounce Can Black Beans
  • 8 Flour Tortillas
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 Tbsps Grated Cotija Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Chicken Demi-Glace
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • ½ cup Sour Cream
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ¼ cup Tahini
  • 3 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 4 Scallions
  • ⅓ cup Crispy Onions
  • 1 lb Red Cabbage
Prepare the ingredients for the Shredded Chicken Tacos:
1 Prepare the ingredients for the Shredded Chicken Tacos:

Fill a medium pot 3/4 of the way up with of salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Cook & shred the chicken:
2 Cook & shred the chicken:
  • Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the multi-cooker. Add the sliced onion, quartered sweet peppersguajillo-chile sauce, and 2 teaspoons of olive oil. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces.

  • * An instant-read thermometer should register 165°F for chicken.

Cook the rice & beans:
3 Cook the rice & beans:

Meanwhile, drain and rinse the beans. In a medium pot, combine the ricedrained beansspice blenda big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the demi-glace and chopped  jalapeño peppers; stir to combine.

Assemble & Store the Shredded Chicken Tacos:
4 Assemble & Store the Shredded Chicken Tacos:

Makes 4 servings:

For each serving, in a large container, combine: 

• 1/4 shredded chicken

• 1/4 cooked rice and beans 

Prepare the ingredients for the Cumin-Sichuan Pork & Noodles:
5 Prepare the ingredients for the Cumin-Sichuan Pork & Noodles:

Wash and dry the fresh produce for bulk cooking. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves.

Cook & shred the pork:
6 Cook & shred the pork:

Pat the pork dry with paper towels; transfer to a cutting board and halve crosswise. Season with salt and pepper on all sides. In the multi-cooker, combine the seasoned porksliced cabbagecumin- sichuan saucetahini, and soy glaze. Close and seal the lid. Turn to the high pressure cook function and set to  45 minutes. Once the pork is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces. Stir in the vinegar.

* An instant-read thermometer should register 145°F for pork.

Cook the mushrooms:
7 Cook the mushrooms:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened; season with salt and pepper. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to  2 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and stir in the sesame oil. Taste, then season with salt and pepper if desired.

Cook & finish the noodles:
8 Cook & finish the noodles:

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Return to the pot and stir in the sautéed aromatics until melted and combined.

Assemble & Store the Cumin-Sichuan Pork & Noodles:
9 Assemble & Store the Cumin-Sichuan Pork & Noodles:

Makes 4 servings:

For each serving, in a large container combine: 

• 1/4 shredded pork

• 1/4 cooked mushrooms

• 1/4 finished noodles

For each serving, in a small container combine:

• 1/4 sliced green tops of the scallions 

• 1/4 crispy onions

• 1/4 sesame seeds

Finish & Serve the Shredded Chicken Tacos:
10 Finish & Serve the Shredded Chicken Tacos:

Makes 4 servings:

Microwave the finished chicken, riceand beans on high  1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. Carefully unwrap the warmed tortillas. Top the finished chicken with the sour cream. Garnish each serving with the peptitas and cheese. Assemble with the warmed tortillas as desired.  

Finish & Serve the Cumin-Sichuan Pork & Noodles:
11 Finish & Serve the Cumin-Sichuan Pork & Noodles:

Makes 4 servings:

Microwave the finished porkmushroomsand noodles on high 1 to 2 minutes, or until heated through. Garnish each serving with the crispy onion mixture.  

Tips from Home Chefs

Prepare the ingredients for the Shredded Chicken Tacos:
1 Prepare the ingredients for the Shredded Chicken Tacos:

Fill a medium pot 3/4 of the way up with of salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook & shred the chicken:
  • Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the multi-cooker. Add the sliced onion, quartered sweet peppersguajillo-chile sauce, and 2 teaspoons of olive oil. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces.

  • * An instant-read thermometer should register 165°F for chicken.

Cook & shred the chicken:
Cook the rice & beans:
3 Cook the rice & beans:

Meanwhile, drain and rinse the beans. In a medium pot, combine the ricedrained beansspice blenda big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the demi-glace and chopped  jalapeño peppers; stir to combine.

4 Assemble & Store the Shredded Chicken Tacos:

Makes 4 servings:

For each serving, in a large container, combine: 

• 1/4 shredded chicken

• 1/4 cooked rice and beans 

Assemble & Store the Shredded Chicken Tacos:
Prepare the ingredients for the Cumin-Sichuan Pork & Noodles:
5 Prepare the ingredients for the Cumin-Sichuan Pork & Noodles:

Wash and dry the fresh produce for bulk cooking. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves.

6 Cook & shred the pork:

Pat the pork dry with paper towels; transfer to a cutting board and halve crosswise. Season with salt and pepper on all sides. In the multi-cooker, combine the seasoned porksliced cabbagecumin- sichuan saucetahini, and soy glaze. Close and seal the lid. Turn to the high pressure cook function and set to  45 minutes. Once the pork is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces. Stir in the vinegar.

* An instant-read thermometer should register 145°F for pork.

Cook & shred the pork:
Cook the mushrooms:
7 Cook the mushrooms:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened; season with salt and pepper. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to  2 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and stir in the sesame oil. Taste, then season with salt and pepper if desired.

8 Cook & finish the noodles:

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Return to the pot and stir in the sautéed aromatics until melted and combined.

Cook & finish the noodles:
Assemble & Store the Cumin-Sichuan Pork & Noodles:
9 Assemble & Store the Cumin-Sichuan Pork & Noodles:

Makes 4 servings:

For each serving, in a large container combine: 

• 1/4 shredded pork

• 1/4 cooked mushrooms

• 1/4 finished noodles

For each serving, in a small container combine:

• 1/4 sliced green tops of the scallions 

• 1/4 crispy onions

• 1/4 sesame seeds

10 Finish & Serve the Shredded Chicken Tacos:

Makes 4 servings:

Microwave the finished chicken, riceand beans on high  1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. Carefully unwrap the warmed tortillas. Top the finished chicken with the sour cream. Garnish each serving with the peptitas and cheese. Assemble with the warmed tortillas as desired.  

Finish & Serve the Shredded Chicken Tacos:
Finish & Serve the Cumin-Sichuan Pork & Noodles:
11 Finish & Serve the Cumin-Sichuan Pork & Noodles:

Makes 4 servings:

Microwave the finished porkmushroomsand noodles on high 1 to 2 minutes, or until heated through. Garnish each serving with the crispy onion mixture.  

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