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Tomatillo Chicken & Rice Bowls

with Roasted Vegetables & Orange Salsa

30 MIN

+$5.99/serving 2 Servings

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with Salmon

From the Test Kitchen

These vibrant bowls feature our citrusy tomatillo-poblano sauce whisked together with sour cream for a cooling drizzle over tender bites of chicken and roasted vegetables. It’s all served over a base of hearty white rice studded with sweet golden raisins and crunchy toasted pepitas.
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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
2 Scallions
⅓ cup Tomatillo-Poblano Sauce
1½ Tbsps Golden Raisins
1 Red Onion
1 Poblano Pepper
2 Tbsps Raw Pepitas
1 Navel Orange
¼ cup Sour Cream

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the orange salsa

Meanwhile, wash and dry the fresh produce. Halve, peel, and large dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and small dice the orange. Place in a bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt and pepper; stir to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a separate bowl, whisk together the sour cream and tomatillo sauce. Taste, then season with salt and pepper if desired.

3 Roast the vegetables

Line a sheet pan with foil. Place the diced onion, sliced white bottoms of the scallions, and diced pepper on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate; immediately season with salt. Wipe out the pan.

5 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

6 Finish the rice & serve your dish

Add the toasted pepitas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked fish, roasted vegetables, and orange salsa. Drizzle with the tomatillo sour cream. Enjoy!