Blue Apron Creamy Chipotle Chicken
Taste Rating: 9.7/10
Cook Time: 29 minutes
Delicious Mexican style chicken with cilantro rice Belos is the recipe provided by Blue Apron.
10 oz Chopped Chicken Breast
½ cup Jasmine Rice
1 Poblano Pepper
¼ cup Cornstarch
2 Tbsps Grated Cotija Cheese
2 Tbsps Mayonnaise
2 tsps Chipotle Chile Paste
1 Tbsp Honey
¼ cup Cilantro Sauce
1 Yellow Onion
Cook the rice: Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
Prepare the ingredients & make the sauce: Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
Coat, cook & dress the chicken: Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.
Cook the vegetable & serve your dish: In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed chicken over the finished rice and vegetables. Garnish with the cheese. Enjoy!