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:

Blackened Cajun Chicken

with Creamy Farro & Corn

Great for Grilling
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A coating of smoked paprika, cayenne pepper, thyme, and more gives our chicken breasts a dark and deliciously crispy crust as they sear in the pan—a popular technique in Cajun cooking known as blackening.

Get Cooking
fresh
ingredients
Blackened Cajun Chicken with Creamy Farro & Corn
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • 3 ears Of Corn
  • 2 Scallions
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Crema Bel Paese Cheese
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme, & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Cook the farro:
1 Cook the farro:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the corn, chopped garlic, and sliced white bottoms of the scallions

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Drizzle with olive oil. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

Cook the vegetables:
4 Cook the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond (or to a large nonstick pan); heat on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared corn mixture (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked farro, add the cooked vegetables, crème fraîche, vinegar, bel paese cheese, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir vigorously to coat. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve over the finished farro. Garnish with a drizzle of olive oil and the sliced green tops of the scallions. Enjoy! 

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 farro:
1 Cook the farro:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the corn, chopped garlic, and sliced white bottoms of the scallions

Prepare the ingredients:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Drizzle with olive oil. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

4 Cook the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond (or to a large nonstick pan); heat on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared corn mixture (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste. 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked farro, add the cooked vegetables, crème fraîche, vinegar, bel paese cheese, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir vigorously to coat. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve over the finished farro. Garnish with a drizzle of olive oil and the sliced green tops of the scallions. Enjoy!