In tonight’s Peruvian-inspired meal, succulent, brined chicken thighs are marinated in a garlic and onion mixture and cooked until tender. Once shredded and tossed with ají de gallina sauce, a thick walnut-based Peruvian staple, the spiced chicken is served over pinto beans and brown rice and topped off with cilantro. This flavor-packed dish is rounded out with a side of tangy salsa verde and roasted cabbage and carrot slaw.

Ingredients: chicken thighs, pinto beans (prepared pinto beans, water, salt, calcium chloride (firming agent), calcium disodium edta (promotes color retention), water, green cabbage, brown rice, red cabbage, crushed tomatillos (whole tomatillo, water, citric acid and salt), avocado oil mayonnaise (avocado oil, organic certified humane free range egg yolks, water, distilled vinegar, salt, lime juice concentrate, citric acid, lime oil), unsweetened coconut milk (coconut, water, guar gum), olive oil, garlic, poblano peppers, onions, cilantro, jalapeño peppers, mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), walnuts, yellow bell peppers, parsley, sea salt, cumin, aji amarillo chile powder (dried aji amarillo chiles, silicon dioxide (anti-caking agent)), tajin seasoning (chili peppers, sea salt, citric acid, dehydrated lime juice, silicon dioxide), coriander, black pepper, granulated onion, lime powder (citric acid, natural lime flavor), smoked black pepper (pepper, smoke flavor)