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Ancho Chile-Glazed Chicken

with Kale & Garlic Rice

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Made from dried poblano peppers, ancho chile paste (a Mexican favorite) is known for its delicious concentrated heat. In this recipe, we’re combining it with lime zest and honey, creating a spicy, tart, and sweet coating for our chicken. A base of garlicky rice tossed with sautéed kale and fresh cilantro perfectly mellows out these flavors.

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ingredients
Ancho Chile-Glazed Chicken with Kale & Garlic Rice
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
2 Cook the rice:

In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Cook the kale:
3 Cook the kale:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the juice of 2 lime wedges. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Start the chicken:
4 Start the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes on the first side, or until browned. Flip the chicken.

Finish the chicken:
5 Finish the chicken:

To the pan, add the honey (kneading the package before opening), lime zest, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, occasionally spooning the glaze over the chicken, 4 to 6 minutes, or until the chicken is coated and cooked through. Turn off the heat.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of cooked rice, add the cooked kale and cilantro; stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished rice between 2 dishes. Top with the finished chicken and glaze. Garnish the chicken with the green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!

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2 Cook the rice:

In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Cook the rice:
Cook the kale:
3 Cook the kale:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the juice of 2 lime wedges. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Start the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes on the first side, or until browned. Flip the chicken.

Start the chicken:
Finish the chicken:
5 Finish the chicken:

To the pan, add the honey (kneading the package before opening), lime zest, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, occasionally spooning the glaze over the chicken, 4 to 6 minutes, or until the chicken is coated and cooked through. Turn off the heat.

6 Finish & plate your dish:

To the pot of cooked rice, add the cooked kale and cilantro; stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished rice between 2 dishes. Top with the finished chicken and glaze. Garnish the chicken with the green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!

Finish & plate your dish: