31 oz pkg
Boneless, Skinless Chicken Thighs Rubbed With Vinegar, Flavoring (Water, Natural Flavoring). Sauce Pouch: Tomatoes In Juice, Water, Onion, Green Bell Pepper, Red Bell Pepper, Tomato Paste, Butter (Cream, Lactic Acid, Starter Distillate], Garlic, Chicken Base (Roasted Chicken, Salt, Sugar, Yeast Extract, Chicken Fat, Corn Starch, Potato Starch, Onion Powder, Turmeric, Natural Flavoring), Salt, Aged Cayenne Pepper, Modified Corn Starch, Parsley, Spices (Including Red Pepper, Black Pepper, And White Pepper), Natural Flavor [Maltodextrin, Sugar, Canola Oil, Natural Flavor (Contains Wheat), Potassium Sorbate (Preservative)]. Rice: Long Grain Rice Enriched With Iron (Ferric Orthophosphate), Niacin, Thiamin Mononitrate, And Folic Acid.
Contains: milk, wheat.
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19 g protein per serving. No antibiotics ever (Chicken raised with no antibiotics ever). All natural (Minimally processed, no artificial ingredients) boneless skinless seasoned chicken thighs used with Cajun style sauce and white rice packets. Long grain white rice packet. Easy prep instant pot or oven. Cooks in instant pot in 20 minutes. Reay to cook ingredients. Ready to cook. Contains: All natural (Minimally processed, no artificial ingredients) boneless skinless seasoned chicken thighs; cajun style sauce packet; long grain white rice packets.
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, mix and serve. Instant Pot Tip: Saute chicken thighs first for added flavor. Set to saute function for 10 minutes. Preheat with 1 tsp of cooking oil for 2 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove the chicken thighs from the pot, select cancel and deglaze the pot by adding 1/4 of the cup of water and using a spatula to scrape any browned pieces on the bottom of the pot. Finish cooking the dish according to the 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. Combine in instant pot or casserole dish and follow directions on back. 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.
Product Of USA.