Crispy Chicken

Crispy Chickenwith Roasted Poblano Salsa and Yellow Rice

Crispy chicken, crusted with breadcrumbs and fried until golden, is ubiquitous throughout many cuisines. Here, we're drawing inspiration from our favorite Mexican flavors, pairing the chicken with a salsa of roasted poblano and bell peppers, tossed in an oregano and red wine vinaigrette. A side of fluffy yellow rice—which gets its color from earthy turmeric—rounds out this bright and comforting dish.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Suzanne

    By Chef Suzanne

    Calories740
    Protein47g
    Total Carb74g
    Total Fat27g
    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • jasmine rice
      jasmine rice
    • onion powder
      onion powder
    • ground turmeric
      ground turmeric
    • yellow onion
      yellow onion
    • red bell pepper
      red bell pepper
    • poblano chile
      poblano chile
    • oregano
      oregano
    • red wine vinegar
      red wine vinegar
    • garlic
      garlic
    • boneless skinless chicken breasts
      boneless skinless chicken breasts
    • flour
      flour
    • panko breadcrumbs
      panko breadcrumbs

    What You'll Need

    • olive oil
    • water
    • eggs
    • kosher salt
    • black pepper
    • 6" small pot with lid
    • baking sheet
    • plastic wrap
    • meat mallet (optional)
    • 12" large nonstick pan