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Cheesy Mexican-Spiced Chicken

with Creamy Rice & Cabbage Slaw

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this dish, seared chicken is elevated by layers of flavorful Mexican spices (like ancho chile, smoked paprika, cumin, and oregano) and melty Monterey Jack cheese. It’s all topped with a classic, crunchy coleslaw and served over jasmine rice finished with smooth crème fraîche.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Peel the shallot and finely chop to get 2 tablespoons (you may have extra).

Make the slaw:
2 Make the slaw:

In a large bowl, whisk together the mayonnaise, sugar, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Add the sliced cabbage, grated carrots, and chopped shallot. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the rice:
3 Cook the rice:

While the slaw marinates, in a small pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has cooked off and the rice is tender. Turn off the heat and fluff with a fork. Add the crème fraîche; stir to combine. Cover to keep warm.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

While the rice cooks, 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 4 minutes. Carefully top with the cheese. Loosely cover the pan with aluminum foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat. Serve the cooked chicken with the cooked rice and slaw. Enjoy!

Tips from Home Chefs

About Blue Apron

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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
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Peel the shallot and finely chop to get 2 tablespoons (you may have extra).

2 Make the slaw:

In a large bowl, whisk together the mayonnaise, sugar, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Add the sliced cabbage, grated carrots, and chopped shallot. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Cook the rice:
3 Cook the rice:

While the slaw marinates, in a small pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has cooked off and the rice is tender. Turn off the heat and fluff with a fork. Add the crème fraîche; stir to combine. Cover to keep warm.

4 Cook the chicken & serve your dish:

While the rice cooks, 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 4 minutes. Carefully top with the cheese. Loosely cover the pan with aluminum foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat. Serve the cooked chicken with the cooked rice and slaw. Enjoy!

Cook the chicken & serve your dish: