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Tyson Hatch Green Chile Chicken & Rice, with Boneless Skinless Chicken Thighs
Tyson Hatch Green Chile Chicken & Rice, with Boneless Skinless Chicken Thighs
1 each
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About
Details
Tyson Instant Pot Kits Hatch Green Chile Chicken and Rice Casserole is a convenient meal kit solution that cooks in an Instant Pot in 20 minutes. These ready to cook meals provide 19 grams of protein per serving. The meal kits include boneless skinless chicken thighs made from all natural* chicken raised with no antibiotics ever, paired with long grain white rice and hatch green Chile sauce.
Ingredients
Boneless, Skinless Chicken Thighs Rubbed With Vinegar, Natural Flavoring. Sauce Pouch: Water, Green Chili Peppers, Pork Base [roasted Pork Including Pork Juices, Salt, Potato Flour, Corn Oil, Pork Flavor (contains Pork Fat), And Flavorings], Fire Roasted Poblano Peppers, Onion, Salt, Modified Corn Starch, Hatch Green Chile Peppers, Jalapeno Pepper, Roasted Garlic, Spices, Lime Juice Concentrate, Soybean Oil, Xanthan Gum, Citric Acid. Rice: Long Grain Rice Enriched With Iron (ferric Orthophosphate), Niacin, Thiamin Mononitrate, And Folic Acid.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Cooking Instructions: Instant Pot [Preferred]: 1.Remove chicken thighs from package and place in an Instant Pot. 2. Pour the rice over the top of the chicken thighs. Add 1 cup of water. 3. Pour the sauce over the chicken thighs and rice. Do not stir. 4. Lock the lid in place and turn pressure release valve to sealing position. Set manual high pressure cook setting to high for 20 minutes. 5. Once timer goes off, use quick pressure release to release all pressure before carefully opening lid. Using forks, shred chicken thighs, mix, and let rest for 5 minutes then serve. Instant Pot Tip: Saute chicken thighs first for added flavor. Set to saute function and preheat with 1 tsp of cooking oil for 5 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove chicken thighs from pot and select cancel. Deglaze the pot by adding 1/4 of the cup of water and, using a spatula, scrape any browned pieces on bottom of pot. Finish cooking the dish according to instructions above. Oven: 1. Preheat an oven to 350 degrees F. 2. In a bowl, mix the rice, sauce, and 1-1/2 cups of water. 3. Spray an oven safe baking dish with nonstick cooking spray. 4. Place chicken thighs in an even layer in the baking dish. Top with sauce and rice. 5. Cover the dish with foil and bake in the oven for 2 hours. 6. Using forks, shred the chicken thighs in the dish. Mix and serve.
Keep refrigerated.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 320
- Total Fat 9g14%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 4.5g
- Cholesterol 70mg23%
- Sodium 880mg37%
- Total Carbohydrate 40g13%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 19g
Details
Tyson Instant Pot Kits Hatch Green Chile Chicken and Rice Casserole is a convenient meal kit solution that cooks in an Instant Pot in 20 minutes. These ready to cook meals provide 19 grams of protein per serving. The meal kits include boneless skinless chicken thighs made from all natural* chicken raised with no antibiotics ever, paired with long grain white rice and hatch green Chile sauce.
Ingredients
Boneless, Skinless Chicken Thighs Rubbed With Vinegar, Natural Flavoring. Sauce Pouch: Water, Green Chili Peppers, Pork Base [roasted Pork Including Pork Juices, Salt, Potato Flour, Corn Oil, Pork Flavor (contains Pork Fat), And Flavorings], Fire Roasted Poblano Peppers, Onion, Salt, Modified Corn Starch, Hatch Green Chile Peppers, Jalapeno Pepper, Roasted Garlic, Spices, Lime Juice Concentrate, Soybean Oil, Xanthan Gum, Citric Acid. Rice: Long Grain Rice Enriched With Iron (ferric Orthophosphate), Niacin, Thiamin Mononitrate, And Folic Acid.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Cooking Instructions: Instant Pot [Preferred]: 1.Remove chicken thighs from package and place in an Instant Pot. 2. Pour the rice over the top of the chicken thighs. Add 1 cup of water. 3. Pour the sauce over the chicken thighs and rice. Do not stir. 4. Lock the lid in place and turn pressure release valve to sealing position. Set manual high pressure cook setting to high for 20 minutes. 5. Once timer goes off, use quick pressure release to release all pressure before carefully opening lid. Using forks, shred chicken thighs, mix, and let rest for 5 minutes then serve. Instant Pot Tip: Saute chicken thighs first for added flavor. Set to saute function and preheat with 1 tsp of cooking oil for 5 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove chicken thighs from pot and select cancel. Deglaze the pot by adding 1/4 of the cup of water and, using a spatula, scrape any browned pieces on bottom of pot. Finish cooking the dish according to instructions above. Oven: 1. Preheat an oven to 350 degrees F. 2. In a bowl, mix the rice, sauce, and 1-1/2 cups of water. 3. Spray an oven safe baking dish with nonstick cooking spray. 4. Place chicken thighs in an even layer in the baking dish. Top with sauce and rice. 5. Cover the dish with foil and bake in the oven for 2 hours. 6. Using forks, shred the chicken thighs in the dish. Mix and serve.
Keep refrigerated.
Common questions
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