Ingredients

Recipe #437

The technique of “blackening” is a time-tested method for making things delicious. The practice originated in Cajun cuisine and is most often used for fish. But why stop there? In this dish, we’re blackening chicken: coating it in ancho chile powder (a mild spice made from dried poblano peppers) and searing it in a hot pan. This allows the spice to char slightly, releasing all of its flavor and creating a signature, flavorful crust.

Ingredients2 Airline Chicken Breasts½ Cup White Basmati Rice4 Ounces Cherry Tomatoes3 Scallions3 Cloves Garlic1 Ear of Corn1 Zucchini1 Lime1 Large Bunch CilantroKnick Knacks2 Teaspoons Ancho Chile Powder¼ Cup Mexican Crema

Makes 2 ServingsAbout 700 Calories Per Serving

Blackened Chile-Dusted Chickenwith Zucchini Rice Pilaf & Corn-Tomato Salsa

For cooking tips & tablet view visit blueapron.com/recipes/437

Plate your dish:Finish the corn salad:

Start the corn salad: Cook the chicken:

Make the rice pilaf: Prepare the ingredients: Wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Quarter the tomatoes. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. Remove and discard the husks and silks of the corn. Cut off the kernels; discard the cob. Roughly chop the cilantro. Using a peeler, remove the rind of the lime, avoiding the pith; mince to get 2 teaspoons of zest. Quarter the lime. Small dice the zucchini. In a small bowl, combine the Mexican crema, a pinch of lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.

Pat the chicken dry. Season with salt and pepper and all but a pinch of the ancho chile powder. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin-side down. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until blackened, crispy and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the resting chicken with aluminum foil.

Off the heat, add half the cilantro and half the green tops of the scallions to the corn salad; season with salt and pepper to taste and stir until well combined.

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until softened. Stir in half the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the rice, remaining lime zest and ¾ cup of water. Bring the mixture to a boil; cover and reduce the heat to low. Cook 16 to 18 minutes, or until the liquid is absorbed. Remove from heat and stir in the juice of the remaining lime wedges; season with salt and pepper to taste. Set aside.

Heat the pan of reserved fond on medium-high until hot. Add the corn and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the white bottoms of the scallions and remaining garlic; cook 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Remove from heat.

Slice each chicken breast crosswise. (Add any juices from the cooked chicken to the salad.) Divide the rice, corn salad and chicken between 2 plates. Garnish with the remaining ancho chile powder and remaining cilantro and green tops of the scallions. Serve with the lime-crema sauce on the side. Enjoy!

Instructions

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For cooking tips & tablet view visit blueapron.com/recipes/437