Another slightly modified, easy and tasty Blue Apron recipe.
Ingredients
2 boneless, skinless chicken breasts
1/2 cup long grain jasmine rice
5 cloves garlic, minced
3 scallions
1 ear of corn
1 lime
1 zucchini
2 teaspoons ancho chile powder
1/4 cup Mexican crema, or creme fraiche
Instructions
Rice: Heat 2 teaspoons of olive oil and add the zucchini and half the garlic, season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until softened and fragrant. Stir in the rice and 1 cup of water. Heat to boiling on high, then cover and reduce the heat to low until the water has been absorbed. Stir in the juice of 2 remaining lime wedges, season with salt and pepper to taste,
Chicken: Pat the chicken dry and season both sides with salt, pepper, and the ancho chile powder. Heat 2 teaspoons of olive oil and seasoned chicken, 4-6 minutes per side, or until cooked through. Transfer to a cutting board, leaving any browned bits in the pan.
Vegetables: Cut the corn kernels off the cob and discard the cob. Add corn, remaining garlic, and white bottoms of the scallions to the pan (with the remaining browned bits), season with salt and pepper. Cook, stirring frequently for 30 seconds to 1 minutes, or until softened and fragrant. Remove from heat, and add half the green tops of the scallions.
Sauce: Combine the crema and juice of 2 lime wedges; season with salt and pepper to taste.
Plate: Slice the cooked chicken, and stir any juices into the finished vegetables. Divide zucchini rice, sliced chicken and vegetables between 2 dishes. Garnish with remaining green tops of the scallions and lime crema.
2 boneless, skinless chicken breasts
1/2 cup long grain jasmine rice
5 cloves garlic, minced
3 scallions
1 ear of corn
1 lime
1 zucchini
2 teaspoons ancho chile powder
1/4 cup Mexican crema, or creme fraiche
Instructions
Rice: Heat 2 teaspoons of olive oil and add the zucchini and half the garlic, season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until softened and fragrant. Stir in the rice and 1 cup of water. Heat to boiling on high, then cover and reduce the heat to low until the water has been absorbed. Stir in the juice of 2 remaining lime wedges, season with salt and pepper to taste,
Chicken: Pat the chicken dry and season both sides with salt, pepper, and the ancho chile powder. Heat 2 teaspoons of olive oil and seasoned chicken, 4-6 minutes per side, or until cooked through. Transfer to a cutting board, leaving any browned bits in the pan.
Vegetables: Cut the corn kernels off the cob and discard the cob. Add corn, remaining garlic, and white bottoms of the scallions to the pan (with the remaining browned bits), season with salt and pepper. Cook, stirring frequently for 30 seconds to 1 minutes, or until softened and fragrant. Remove from heat, and add half the green tops of the scallions.
Sauce: Combine the crema and juice of 2 lime wedges; season with salt and pepper to taste.
Plate: Slice the cooked chicken, and stir any juices into the finished vegetables. Divide zucchini rice, sliced chicken and vegetables between 2 dishes. Garnish with remaining green tops of the scallions and lime crema.
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