Spicy Honey Chicken

Name: Spicy Honey Chicken with Cumin-Roasted Carrots & Cilantro Lime Rice
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Carrot; 1/2 cup Rice; 1 tsp Cumin; 1 unit Chicken Stock Concentrate; 1 clove Garlic; 3/4 oz Honey; 1 Lime; 10 oz Chicken Cutlets; 1/4 oz Cilantro; 1 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp

with Cumin-Roasted Carrots & Cilantro Lime Rice

By Recipe0 System

Boneless and skinless does not mean flavorless, at least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twist this week: a truly magical pan sauce. Hot honey, lime juice, rich chicken stock, and butter mingle to create a condiment you’ll want to drizzle over everything (and now you can!). Speaking of, we’re serving up cumin-spiced carrots and cilantro lime rice on the side. Get ready for your mind to be blown.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

12 oz Carrot
1/2 cup Rice
1 tsp Cumin
1 unit Chicken Stock Concentrate
1 clove Garlic
3/4 oz Honey
1 Lime
10 oz Chicken Cutlets
1/4 oz Cilantro
1 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince garlic. Halve, peel, and mince half the shallot. Zest and quarter lime. Mince cilantro.

4 SERVINGS: Mince whole shallot. Zest 1 lime and quarter both.
2

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

Roast on middle rack until browned and tender, 20-25 minutes.
3

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds.

Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

4 SERVINGS: Use 2 TBSP butter and 1½ cups water.
4

While rice cooks, pat chicken* dry with paper towels. Season all over 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 a drizzle of oil in same pan over medium-high heat. Add minced shallot and remaining garlic; cook, stirring, until softened, 30 seconds.

Stir in stock concentrate, half the hot honey (save the rest for serving), 2 TBSP water, and a squeeze of lime juice. Simmer until thick and glossy, 1-2 minutes.

Turn off heat and stir in 1 TBSP butter. Season with salt and more lime juice if desired.

Return chicken to pan and turn to coat in sauce.

4 SERVINGS: Use 4 TBSP water.
6

Fluff rice with a fork. Stir in lime zest and half the cilantro; season with salt and pepper.

Divide rice, chicken, and carrots between plates. Drizzle carrots with remaining hot honey if desired. Sprinkle everything with remaining cilantro. Serve with remaining lime wedges on the side.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.