Butter CHIC’KEN Masala


RollinGreens Chopped Fajita CHIC’KEN stewed in butter and red pepper tomato puree served over a bed of yellow rice.

Serves 3-4 people


For Chopped Fajita CHIC’KEN

  • 1 Bag Chopped Fajita CHIC’KEN
  • 2 cups water
  • 2 tbsp olive oil
  • 3 tbsp butter (after cooked) (optional butter alternative)

For the Red Pepper and Tomato Puree

  • 1/4 onion
  • 2 Roma Tomatoes
  • 1 Red Bell Pepper
  • 2 cloves garlic
  • ½ cup half & half (optional dairy free creamer unsweetened)
  • 1 tbsp olive oil
  • ½ tsp sea salt

For the Rice

  • 2 cups rice
  • 3 cups water
  • 1 tsp olive oil
  • 1/2 tsp sea salt
  • 1 tsp turmeric

For the topping

  • 2 sprigs of fresh mint


  1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the red bell pepper and tomato puree, in a medium size pan add olive oil, garlic and sliced onion. Then add the tomatoes and the bell pepper without the cap or insides. Cook all vegetables until golden brown and soft, adding the salt in towards the end and stir. Blend with half & half until smooth.
  5. Add butter to cooked Chopped Fajita CHIC’KEN and allow butter to melt. Add in the puree and simmer until rice is finished cooking.
  6. For the rice, add washed rice, water, oil, turmeric, and salt to pot with lid. Cook for 15 minutes covered on low once the rice comes to a boil. Fluff once cooked.
  7. For the plating, place rice on one side of a serving plate and add the buttered CHIC’KEN Masala to the other side. Thinly slice one sprig of mint and spread it on top of the yellow rice. Add the other full mint sprig to the side of the rice.
  • Enjoy Chef Ko


Chopped Fajita Plant-Based CHIC'KEN
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