Cherry Ancho Chicken

Name: Cherry Ancho Chicken with Roasted Carrots & Scallion Rice
Yield: 2 servings
Ingredients: 1 unit Cherry Jam; 12 oz Carrot; 1/2 cup Rice; 1 Lemon; 1 tsp Chili Powder; 1 unit Chicken Demi-Glace; 10 oz Chicken Cutlets; 2 unit Scallions; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Carrots & Scallion Rice

By Recipe0 System

Our chefs are always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twist this week: a dynamic pan sauce with cherry jam, ancho chili powder, rich demi-glace, and a squeeze of lemon juice. Sweet and savory is the name of the game here, with the sides being no exception. Roasted carrots tossed with lemon zest and scallion-studded rice pair perfectly with the smoky-sweet chicken. Get ready for a flavor explosion.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Cherry Jam
12 oz Carrot
1/2 cup Rice
1 Lemon
1 tsp Chili Powder
1 unit Chicken Demi-Glace
10 oz Chicken Cutlets
2 unit Scallions
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 425 degrees. Wash and dry all produce.

Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2

Toss carrots on a baking sheet with a large drizzle of olive oil and season generously with salt and pepper.

Roast on top rack until carrots are golden brown and tender, 25-30 minutes.
3

Meanwhile, melt 1 TBSP butter in a medium pot over medium-high heat. Add half the scallion whites; cook until softened, 1 minute.

Add ¾ cup water and a big pinch of salt. Bring to a boil, then stir in rice. Cover, reduce heat to low, and cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

4 SERVINGS: Melt 2 TBSP butter. Add 1½ cups water.
4

While rice cooks, pat chicken* dry with paper towels; season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer chicken to a plate. Wipe out pan.
5

Heat same pan over medium heat. Add 1 TBSP butter, remaining scallion whites, and chili powder to taste (start with ¼ tsp and add more from there if you like things spicy). Cook for 1 minute.

Stir in demi-glace, jam, and ¼ cup water. Bring to a simmer; cook, stirring, until slightly thickened, 2-3 minutes.

Squeeze in juice from 1 lemon wedge. Turn off heat.

4 SERVINGS: Use 1/3 cup water.
6

Toss roasted carrots with lemon zest.

Fluff rice with a fork; stir in half the scallion greens and season with salt and pepper.

Divide rice, carrots, and chicken between plates. Spoon sauce over chicken. Sprinkle with remaining scallion greens. Serve with remaining lemon wedges on the side.vvv

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