Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Ancho-Orange Chicken

with Creamy Kale Rice & Roasted Carrots

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re amping up chicken breasts with a glaze of smoky ancho chile paste and fresh orange juice. On the side, roasted carrots and golden raisin-studded rice accent the glaze’s sweetness.

fresh
ingredients
Ancho-Orange Chicken with Creamy Kale Rice & Roasted Carrots
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ cup Jasmine Rice
  • 1 Cara Cara Orange
  • 1 bunch Kale
  • 1 Lime
  • 2 cloves Garlic
  • 4 Carrots
  • 1 Tbsp Ancho Chile Paste
  • 2 Tbsps Butter
  • 2 Tbsps Crème Fraîche
  • 3 Tbsps Golden Raisins

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups 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 with a fork. Cover and set aside in a warm place.

2 Prepare the ingredients & make the glaze:

While the rice cooks, wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop. Using a peeler, remove the rind of the lime, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Whisk in the chile paste and 2 tablespoons of water until smooth.

Prepare the ingredients & make the glaze:
Roast the carrots:
3 Roast the carrots:

Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until tender when pierced with a fork. Remove from the oven.

4 Cook the kale:

While the carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/3 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Wipe out the pan.

Cook the kale:
Cook & glaze the chicken:
5 Cook & glaze the chicken:

While the carrots continue to roast, 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 and cook 2 to 3 minutes, or until lightly browned. Add the glaze and cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Stir in the butter and the juice of 1 lime half until the butter has melted. Season with salt and pepper to taste.

6 Finish the rice & serve your dish:

Stir the lime zest, crème fraîche, raisins, and the juice of the remaining lime half into the pot of cooked rice and kale. Season with salt and pepper to taste. Serve the glazed chicken (and any remaining glaze from the pan) with the finished rice and roasted carrots. Enjoy!

Finish the rice & serve your dish: