Cheesy Mexican-Spiced Chicken with Creamy Rice & Cabbage Slaw

Cheesy Mexican-Spiced Chicken

with Creamy Rice & Cabbage Slaw

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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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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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!

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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: