Start up the exhaust fan – we’re blackening chicken!
This intensely seasoned chicken is topped with a warm salsa and a zucchini-studded rice pilaf. The accompanying lime-crema cools it all off perfectly.
We really enjoyed this meal. It has a lot of components, but it’s delicious.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
Blackened Chile-Dusted Chicken with Zucchini Rice Pilaf & Corn-Tomato Salsa
Makes: 2 Servings
Calories: About 700 Per Serving
4 Ounces Cherry Tomatoes
3 Cloves Garlic
2 Airline Chicken Breasts
1 Ear Of Corn
1 Large Bunch Cilantro
1/4 Cup Mexican Crema
1/2 Cup Basmati Rice
2 Teaspoons Ancho Chile Powder
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 white bottoms and green tops. Peel and mince the garlic. Remove and discard the husk and silks of the corn. Cut off the kernels; discard the cob. Roughly chop the cilantro leaves and stems. Using a peeler, remove the rind of the lime, avoiding the white 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.
Make the rice pilaf:
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, then 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.
Cook the chicken:
Pat the chicken dry, then 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 first. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until the skin is blackened and crispy and the chicken is cooked through. Transfer the cooked chicken to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the resting chicken with aluminum foil. Set aside in a warm place.
Start the corn salad:
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.
Finish the corn salad:
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.
Plate your dish:
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 chili powder and remaining cilantro and green tops of the scallions. Serve with the lime-crema sauce on the side. Enjoy!
Big Flavors Rating: 4 Stars