Ingredients

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This summery dish highlights two unique ingredients: tomatillos (green relatives of the tomato) and cubanelle pepper, a deeply fl avorful variety with a gentle kick of heat. We’re cooking them with a bit of vinegar and sugar to make a tangy-sweet sauce—perfect for topping our chicken before baking it all in the oven. On the side, we’re making a rice salad: cooking and draining the rice like pasta to remove some of its starch and create distinct texture, then tossing it with golden raisins and summer squash. (You may receive green zucchini, grey zucchini, or yellow squash.)

PREP T IME: 15 minutesCOOK TIME: 35-45 minutesSERVINGS: 2

2 Tbsp RICE VINEGAR

KNICK KNACKS:

4 oz TOMATILLOS

1 SUMMER SQUASH

2 ears of CORN

3 Tbsp GOLDEN RAISINS

1 Tbsp SUGAR

2 BONELESS, SKINLESS

CHICKEN BREASTS

2 SCALLIONS

½ cup LONG GRAIN WHITE RICE

1 CUBANELLE

PEPPER

Oven-Baked Chicken in Tomatillo Saucewith Rice, Corn, & Golden Raisin Salad

Crisp & Minerally

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1 Prepare the ingredients: F Preheat the oven to 425°F.

F Heat a medium pot of salted water to boiling on high.

F Remove and discard any tomatillo husks.

F Wash and dry the fresh produce.

F Cut off and discard the stem of the pepper; halve lengthwise, then remove and discard the ribs and seeds. Medium dice the pepper.

F Medium dice the tomatillos.

F Medium dice the squash.

F Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs.

F Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Cook the rice: F Add the rice to the pot of boiling water. Cook, stirring occasionally, 12

to 14 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to cool slightly. Return to the pot.

3 Make the sauce: F While the rice cooks, in a large pan (nonstick, if you have one), heat 2

teaspoons of olive oil on medium-high until hot. Add the pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomatillos; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sugar, half the vinegar, and ½ cup of water. Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened. Turn off the heat. Season with salt and pepper to taste.

4 Bake the chicken: F Pat the chicken dry with paper towels; season with salt and pepper on

both sides. Transfer to a baking dish and evenly top with the sauce.

F Bake 17 to 19 minutes, or until the chicken is cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

5 Cook the vegetables: F While the chicken bakes, rinse and wipe out the pan used to make the

sauce. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Season with salt and pepper to taste. Transfer to the pot of cooked rice.

6 Make the rice salad & plate your dish: F While the chicken continues to bake, to the pot of cooked rice and vegetables, add the raisins, remaining vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine; season with salt and pepper to taste.

F Divide the rice salad between 2 dishes. Top with the baked chicken and sauce. Garnish with the green tops of the scallions. Enjoy!

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